Response surface optimization of osmotic dehydration process for aonla slices

Journal of Food Science and Technology

Volumn 47, Issue 1, 2010, Pages 47-54

  Alam, Md Shafiq ^a   Amarjit, Singh ^a   Sawhney, B K ^a  

^a PUNJAB AGRICULTURAL UNIVERSITY   (India)

Author keywords

Aonla; Dehydration; Indian gooseberry; Optimization; Osmosis; Response surface methodology

Indexed keywords

AONLA; CANONICAL ANALYSIS; COLOUR CHANGE; CONTOUR PLOT; IMMERSION TIME; OSMOTIC DEHYDRATION PROCESS; OVERALL ACCEPTABILITY; PROCESS PARAMETERS; REHYDRATION RATIO; RESPONSE SURFACE; RESPONSE SURFACE METHODOLOGY; RESPONSE SURFACE OPTIMIZATION; SOLUTION TEMPERATURE; SUGAR CONCENTRATION; VITAMIN C; WATER LOSS;

DEWATERING; OPTIMIZATION; OSMOSIS; SUGAR (SUCROSE); SURFACE PROPERTIES;

DEHYDRATION;

PHYLLANTHUS EMBLICA;

EID: 77955098500     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-010-0014-4     Document Type: Article

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