Optimization of factors influencing osmotic dehydration of aonla (Phyllanthus emblica L.) segments in salt solution using response surface methodology

Optimization of process parameters is a critical requirement in food processing and food product industries for the development of highly acceptable product. Quantification of mass transfer kinetics under different processing conditions is essential step for optimizing the osmotic dehydration proces...

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Wedi'i Gadw mewn:
Manylion Llyfryddiaeth
Cyhoeddwyd yn:Journal of Horticultural Sciences
Prif Awduron: O.J. Sujayasree, R.B. Tiwari, R Venugopalan, C.K. Narayana, S. Bhuvaneswari, K. Ranjitha, H.S. Oberoi, Azeez Shamina, T. Sakthivel, V.S.K. Nayaka
Fformat: Artigo
Iaith:Espanhol
Cyhoeddwyd: Society for Promotion of Horticulture 2022
Pynciau:
Agrociencias
Aonla
Optimization
Osmotic dehydration
Response Surface Methodology
Mynediad Ar-lein:https://www.redalyc.org/articulo.oa?id=577073682003
https://www.redalyc.org/journal/5770/577073682003/
https://www.redalyc.org/journal/5770/577073682003/html/
https://www.redalyc.org/journal/5770/577073682003/577073682003.epub
https://www.redalyc.org/journal/5770/577073682003/movil
https://doi.org/10.24154/jhs.v17i2.1404
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