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...
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| Veröffentlicht in: | Journal of food science and technology 2010, Vol.47 (1), p.47-54 |
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| container_title | Journal of food science and technology |
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| creator | Alam, Md. Shafiq Amarjit, Singh Sawhney, B. K. |
| description | 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. |
| doi_str_mv | 10.1007/s13197-010-0014-4 |
| format | Article |
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| subjects | 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 |
| title | Response surface optimization of osmotic dehydration process for aonla slices |
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