Optimization of osmotic preconcentration and fluidized bed drying to produce dehydrated quick-cooking potato cubes

Journal of Food Engineering

Volumn 44, Issue 1, 2000, Pages 5-11

  Ravindra, M R ^a   Chattopadhyay, P K ^a  

^a INDIAN INSTITUTE OF TECHNOLOGY   (India)

Author keywords

[No Author keywords available]

Indexed keywords

COLOR; DEHYDRATION; DENSITY (SPECIFIC GRAVITY); DRYING; FLUIDIZED BEDS; FOOD PROCESSING; MOISTURE; OPTIMIZATION; OSMOSIS; SODIUM CHLORIDE; SUGAR (SUCROSE);

FLUIDIZED BED DRYING; RESPONSE SURFACE METHODS;

FOOD PRODUCTS;

EID: 0033907521     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0260-8774(99)00159-4     Document Type: Article

References (6)

1. Kim, M. H., and Toledo R. T. (1987). Effect of osmotic dehydration and HTFB drying on properties of dehydrated blue berries. Journal of Food Science, 52 (4), 980.
2. Le Maguer, M. (1988). Osmotic dehydration: review and future directions. In: Proceedings of the international symposium on progress in food preservation processes, vol. 1 (p. 283). Brussels: CERIA.
3. Lenart, A., and Flink, J. M. (1984). Osmotic concentration of potato. Part 1. Criteria for the end point of the osmotic process. Journal of Food Technology, 19, 45.
4. Mudahar, G. S., Toledo, R. T., Floros, J. D., and Jen, J. (1989). Optimisation of carrot dehydration process using response surface methodology. Journal of Food Processing and Preservation, 14 (1), 93.
5. Myers, C. H. (1971). Response surface methodology. Boston, MA: Allyn and Vocn.
6. Ranganna, S. (1980). Manual of analysis of fruit and vegetable products. New Delhi: Tata McGraw-Hill.