Optimization of process parameters for osmotic dehydration of papaya cubes

Journal of Food Science and Technology

Volumn 48, Issue 2, 2011, Pages 211-217

  Jain, S K ^a   Verma, R C ^a   Murdia, L K ^b   Jain, H K ^b   Sharma, G P ^a  

^a Maharana Pratap University of Agriculture and Technology   (India)

^b MAHARANA PRATAP UNIVERSITY OF AGRICULTURE AND TECHNOLOGY   (India)

Author keywords

Osmotic dehydration kinetics; Papaya; Sugar gain; Water loss

Indexed keywords

BEST FIT; CARICA PAPAYA; CONSTANT TEMPERATURE WATER BATH; EXPERIMENTAL DATA; INITIAL MOISTURE CONTENT; MASS REDUCTION; OPTIMIZATION OF PROCESS PARAMETERS; OSMOTIC DEHYDRATION; PAPAYA; PROCESS TEMPERATURE; PROCESS TIME; REGRESSION EQUATION; RESPONSE SURFACE METHODOLOGY; SECOND ORDERS; SUGAR GAIN; SUGAR SYRUPS; WATER LOSS; WEIGHT REDUCTION;

DEWATERING; GEOMETRY; OPTIMIZATION; OSMOSIS; SUGARS; WATER CONTENT;

DEHYDRATION;

CARICA PAPAYA;

EID: 79958796193     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-010-0161-7     Document Type: Article

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