메뉴 건너뛰기




Volumn 15, Issue 6, 2010, Pages 575-586

Optimization of osmotic dehydration of radish in sugar solution

Author keywords

Optimization; Osmotic dehydration; Radish; Response surface methodology; Sugar solution

Indexed keywords

RAPHANUS SATIVUS;

EID: 74249111849     PISSN: 13446606     EISSN: None     Source Type: Journal    
DOI: 10.3136/fstr.15.575     Document Type: Article
Times cited : (5)

References (18)
  • 2
    • 0024868379 scopus 로고
    • Mass transfer in plant material in contact with aqueous solution of ethanol and sodium chloride: Equilibrium data
    • Biswal, R.N. and Le Maguer, M. (1989). Mass transfer in plant material in contact with aqueous solution of ethanol and sodium chloride: equilibrium data. J. FoodProc. Eng., 11, 159-176.
    • (1989) J. FoodProc. Eng. , vol.11 , pp. 159-176
    • Biswal, R.N.1    Le Maguer, M.2
  • 3
    • 0000368930 scopus 로고
    • Osmotic concentration of green beans prior to freezing
    • Biswal, R.N., Bozorgmehr, K., Tompkins, F.D. and Liu, X. (1991). Osmotic concentration of green beans prior to freezing. J. Food Sci., 56, 1008-1012.
    • (1991) J. Food Sci. , vol.56 , pp. 1008-1012
    • Biswal, R.N.1    Bozorgmehr, K.2    Tompkins, F.D.3    Liu, X.4
  • 4
    • 1842584886 scopus 로고    scopus 로고
    • Optimization of osmotic dehydration of cantaloupe using desired function methodology
    • Corzo, O. and Gomez, E.R. (2004). Optimization of osmotic dehydration of cantaloupe using desired function methodology. J. Food Eng., 64, 213-219.
    • (2004) J. Food Eng. , vol.64 , pp. 213-219
    • Corzo, O.1    Gomez, E.R.2
  • 5
    • 33748774135 scopus 로고    scopus 로고
    • Optimization of osmotic dehydration of potato using response surface methodology
    • DOI 10.1016/j.jfoodeng.2006.01.069, PII S0260877406001488
    • Eren, I. and Ertekin, F.K. (2007). Optimization of osmotic dehydration of potato using response surface methodology. J. Food Eng., 79, 344-352. (Pubitemid 44416056)
    • (2007) Journal of Food Engineering , vol.79 , Issue.1 , pp. 344-352
    • Eren, I.1    Kaymak-Ertekin, F.2
  • 6
    • 0035388718 scopus 로고    scopus 로고
    • Osmotic dehydration characteristics of button mushrooms
    • Kar, A. and Gupta, D.K. (2001). Osmotic dehydration characteristics of button mushrooms. J. Food Sci. Technol., 38, 352-357.
    • (2001) J. Food Sci. Technol. , vol.38 , pp. 352-357
    • Kar, A.1    Gupta, D.K.2
  • 7
    • 26844493404 scopus 로고    scopus 로고
    • Mechanical properties and viability of Japanese radish cylinders immersed in sodium chloride solutions
    • DOI 10.1016/j.biosystemseng.2005.08.009, PII S1537511005001947
    • Koide, S., Atungulu, G., Uemura, M. and Nishiyama, Y. (2005). Mechanical properties and viability of Japanese radish cylinders immersed in sodium chloride solutions. Biosys. Eng., 92, 335-340. (Pubitemid 41446219)
    • (2005) Biosystems Engineering , vol.92 , Issue.3 , pp. 335-340
    • Koide, S.1    Atungulu, G.2    Uemura, M.3    Nishiyama, Y.4
  • 8
    • 0344530899 scopus 로고    scopus 로고
    • Thin layer drying models for osmotically predried young coconut
    • Madamba, P.S. (2003). Thin layer drying models for osmotically predried young coconut. Dry. Technol., 21, 1759-1780.
    • (2003) Dry. Technol. , vol.21 , pp. 1759-1780
    • Madamba, P.S.1
  • 9
    • 84985258247 scopus 로고
    • Optimization of carrot dehydration process using response surface methodology
    • Mudahar, G.S., Toledo, R.T., Floros, J.D. and Jen, J.J. (1989). Optimization of carrot dehydration process using response surface methodology. J. Food Sci., 54, 714-719.
    • (1989) J. Food Sci. , vol.54 , pp. 714-719
    • Mudahar, G.S.1    Toledo, R.T.2    Floros, J.D.3    Jen, J.J.4
  • 10
    • 18444389353 scopus 로고
    • Macmillan Reference Books. London
    • Phillips, R. and Rix, M. (1995). Vegetables. Macmillan Reference Books. London.
    • (1995) Vegetables
    • Phillips, R.1    Rix, M.2
  • 11
  • 12
    • 0031388393 scopus 로고    scopus 로고
    • Water and solute diffusion coefficients of carrot as a function of temperature and concentration during osmotic dehydration
    • Rastogi, N.K. and Raghavarao, K.S.M.S. (1997). Water and solute diffusion coefficients of carrot as a function of temperature and concentration during osmotic dehydration. J. Food Eng., 34, 429-440.
    • (1997) J. Food Eng. , vol.34 , pp. 429-440
    • Rastogi, N.K.1    Raghavarao, K.S.M.S.2
  • 13
    • 34248160022 scopus 로고    scopus 로고
    • Optimisation of osmotic dehydration of carrot cubes in sucrose-salt solutions using response surface methodology
    • DOI 10.1007/s00217-006-0395-9
    • Singh, B., Panesar, P.S., Gupta, A.K. and Kennedy, J.F. (2007). Optimization of osmotic dehydration of carrot cubes in sugar-salt solutions using response surface methodology. Eur. Food Res. Technol., 225, 157-165. (Pubitemid 46707775)
    • (2007) European Food Research and Technology , vol.225 , Issue.2 , pp. 157-165
    • Singh, B.1    Panesar, P.S.2    Gupta, A.K.3    Kennedy, J.F.4
  • 14
    • 43149119707 scopus 로고    scopus 로고
    • Optimization of osmotic dehydration process of carrot cubes in sodium chloride solution
    • Singh, B., Panesar, P.S., Nanda, V. and Bera, M.B. (2008). Optimization of osmotic dehydration process of carrot cubes in sodium chloride solution. Int. J. Food Eng., 4, 1-24.
    • (2008) Int. J. Food Eng. , vol.4 , pp. 1-24
    • Singh, B.1    Panesar, P.S.2    Nanda, V.3    Bera, M.B.4
  • 15
    • 34447543939 scopus 로고    scopus 로고
    • Optimization of osmotic dehydration of tomatoes in a ternary system followed by air-drying
    • DOI 10.1016/j.jfoodeng.2007.03.038, PII S0260877407002294
    • Souza, J.S., Medeiros, M.F.D., Magalhaes, M.M.A., Rodrigues, S. and Fernandes, F.A.N. (2007). Optimization of osmotic dehydration of tomatoes in a ternary system followed by air-drying, J. Food Eng., 83, 501-509. (Pubitemid 47079158)
    • (2007) Journal of Food Engineering , vol.83 , Issue.4 , pp. 501-509
    • Souza, J.S.1    Medeiros, M.F.D.2    Magalhaes, M.M.A.3    Rodrigues, S.4    Fernandes, F.A.N.5
  • 16
    • 33745962799 scopus 로고    scopus 로고
    • Mathematical modeling of mass transfer in osmotic dehydration of onion slices
    • DOI 10.1016/j.jfoodeng.2005.09.008, PII S0260877405006412
    • Sutar, P.P. and Gupta, D.K. (2007). Mathematical modeling of mass transfer in osmotic dehydration of onion slices. J. Food Eng., 78, 90-97. (Pubitemid 44062051)
    • (2007) Journal of Food Engineering , vol.78 , Issue.1 , pp. 90-97
    • Sutar, P.P.1    Gupta, D.K.2
  • 17
    • 43949176016 scopus 로고
    • Osmotic dehydration in fruits and vegetable processing
    • Torrenggiani, D. (1993). Osmotic dehydration in fruits and vegetable processing. Food Res. Int., 26, 59-68.
    • (1993) Food Res. Int. , vol.26 , pp. 59-68
    • Torrenggiani, D.1
  • 18
    • 2942637636 scopus 로고    scopus 로고
    • Evaluation of mass exchange during osmotic dehydration of carrots using response surface methodology
    • Uddin, M.B., Ainsworth, P. and Ibanoglu, S. (2004). Evaluation of mass exchange during osmotic dehydration of carrots using response surface methodology. J.Food Eng., 65, 473-477.
    • (2004) J.Food Eng. , vol.65 , pp. 473-477
    • Uddin, M.B.1    Ainsworth, P.2    Ibanoglu, S.3


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.