Optimisation of osmotic dehydration process of carrot cubes in mixtures of sucrose and sodium chloride solutions

Food Chemistry

Volumn 123, Issue 3, 2010, Pages 590-600

  Singh, Bahadur ^a   Panesar, Parmjit S ^a   Nanda, Vikas ^a   Kennedy, John F ^b  

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

^b Institute of Advanced Science and Technology   (United Kingdom)

Author keywords

Carrots; Osmotic dehydration; Response surface methodology

Indexed keywords

SODIUM CHLORIDE; SUCROSE;

ARTICLE; CARROT; CONTROLLED STUDY; FACTORIAL DESIGN; NONHUMAN; OSMOREGULATION; OSMOSIS; OUTCOME VARIABLE; PROCESS OPTIMIZATION; REACTION TIME; RESPONSE SURFACE METHOD; STATISTICAL ANALYSIS; TEMPERATURE; WATER LOSS; WATER RETENTION;

DAUCUS CAROTA;

EID: 77954624837     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.04.075     Document Type: Article

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