Journal
FOOD CHEMISTRY
Volume 123, Issue 3, Pages 590-600Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2010.04.075
Keywords
Osmotic dehydration; Carrots; Response surface methodology
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In the optimisation of the osmotic dehydration process of the carrot cubes in mixtures of sucrose and sodium chloride by response surface methodology, using face-centred central composite design (CCF), it was shown that the independent process variables for osmotic dehydration process were osmotic solution concentrations (5-15% w/v sodium chloride in 50 degrees Brix sucrose syrup), temperature (35-55 degrees C) and process duration (120-240 min). Statistical analysis of results showed that the linear terms of all the process variables have a significant effect on all the responses. The optimum osmotic dehydration process conditions for maximum water loss, minimum solute gain, maximum retention of colour, and sensory score were: 50 degrees Brix + 15% w/v sodium chloride solution, 54.8 degrees C solution temperature and 120 min process duration. (C) 2010 Elsevier Ltd. All rights reserved.
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