Optimisation of osmotic dehydration of carrot cubes in sucrose-salt solutions using response surface methodology

European Food Research and Technology

Volumn 225, Issue 2, 2007, Pages 157-165

  Singh, Bahadur ^a   Panesar, Parmjit S ^a   Gupta, A K ^b   Kennedy, John F ^c  

^a SANT LONGOWAL INSTITUTE OF ENGINEERING AND TECHNOLOGY   (India)

^b PUNJAB AGRICULTURAL UNIVERSITY   (India)

^c UNIVERSITY OF BIRMINGHAM   (United Kingdom)

Author keywords

Carrots; Drying; Osmotic dehydration; Response surface methodology

Indexed keywords

DEHYDRATION; DRYING; OPTIMIZATION; OSMOSIS; SHRINKAGE; SODIUM CHLORIDE; SUGAR (SUCROSE);

CARROTS; OSMOTIC DEHYDRATION; RESPONSE SURFACE METHODOLOGY; WATER LOSS;

FRUITS;

DEHYDRATION; FRUITS; OPTIMIZATION; OSMOSIS; SHRINKAGE; SUCROSE;

DAUCUS CAROTA;

EID: 34248160022     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-006-0395-9     Document Type: Article

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