Response surface optimization of osmotic dehydration process for aonla slices

Response surface optimization of osmotic dehydration process for aonla slices

Response surface methodology was used to investigate the effect of sugar concentration (50-70° Brix), solution temperature (30–60°C), solution to fruit ratio (4:1–8:1) and immersion time (60–180 min) on the water loss, solute gain, rehydration ratio, vitamin-C loss, colour change and sensory overall...

Ausführliche Beschreibung

Gespeichert in:
Bibliographische Detailangaben
Veröffentlicht in:Journal of food science and technology 2010, Vol.47 (1), p.47-54
Hauptverfasser: Alam, Md. Shafiq, Amarjit, Singh, Sawhney, B. K.
Format: Artikel
Sprache:eng
Schlagworte:
Berries
Chemistry
Chemistry and Materials Science
Chemistry/Food Science
Computer engineering
Dehydration
Food
Food processing industry
Food Science
Fruits
Moisture content
Nutrition
Optimization
Original
Original Article
Osmosis
Stainless steel
Studies
Sugar
Variables
Water
Water loss
Online-Zugang:Volltext
Tags: Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
Beschreibung
Zusammenfassung:Response surface methodology was used to investigate the effect of sugar concentration (50-70° Brix), solution temperature (30–60°C), solution to fruit ratio (4:1–8:1) and immersion time (60–180 min) on the water loss, solute gain, rehydration ratio, vitamin-C loss, colour change and sensory overall acceptability of Indian gooseberry (aonla) slices. The optimum process parameters obtained by computer generated response surfaces, canonical analysis and contour plot interpretation were: sugar concentration, 59° Brix solution temperature 51°C, solution to fruit ratio 4:1 and immersion time of 60 min.
ISSN:0022-1155
0975-8402
DOI:10.1007/s13197-010-0014-4