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Optimization of Osmotic Dehydration Process of Carrot Cubes in Sodium Chloride Solution
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Bahadur Singh
Veröffentlicht/Copyright:
14. Februar 2008
For optimization of osmotic dehydration process of carrot cubes in sodium chloride solution by response surface methodology, the experiments were conducted according to Face-Centered Central Composite Design (CCF). The independent process variables for osmotic dehydration process were osmotic solution concentrations (5 -15% w/v sodium chloride), temperature (30 -50°C) and process durations (90 -150 minutes). The osmotic dehydration process was optimized for maximum water loss, minimum solute gain, maximum retention of colour and sensory score. The optimum conditions were 7.9 % sodium chloride concentration; 30°C osmotic solution temperature and 150 minutes process duration.
Published Online: 2008-2-14
©2011 Walter de Gruyter GmbH & Co. KG, Berlin/Boston
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Artikel in diesem Heft
- Article
- Optimization of Osmotic Dehydration Process of Carrot Cubes in Sodium Chloride Solution
- Fatty Acid Composition of Turkey Meat Sucuk (Soudjuck), Salami, and Sausages
- Simulation of an Effect of a Baffle Length on the Power Consumption in an Agitated Vessel
- Equilibrium Moisture Content Models for Lafun
- Optimisation of Cassava Pellet Processing Method
- Numerical Simulation of the Water Diffusion in Cylindrical Solids
- Thin Layer Drying Characteristics of Eriste: A Dried Cereal Product of Turkey
- Effect of Extraction Temperature on Functional Properties of Rice Bran Protein Concentrates
- Experimental Studies on Pressure Control Using Intelligent PI Fuzzy Supervisory Approach
- Media Optimization for the Production of ?- Linolenic Acid by Cunninghamella echinulata var.elegans MTCC 552 Using Response Surface Methodology
- Increasing Shelf Life of Strawberries Using an Irradiation-Cooling Process
- Combined Radiant and Conductive Vacuum Drying in a Vibrated Bed
- Enzyme Hydrolysis of Silk Fibroin and the Anti-diabetic Activity of the Hydrolysates
- Discrimination of Wines Produced from Cabernet Sauvignon Grapes Treated with Aqueous Ethanol Post-Bloom Using an Electronic Nose
- Air-impingement De-shelling of Chestnuts (C. mollisima): Process Parameter Optimization
