Optimization of osmotic dehydration conditions of peach

Journal of Food Science and Technology

Volumn 49, Issue 5, 2012, Pages 547-555

  Yadav, Baljeet Singh ^b   Yadav, Ritika B ^b   Jatain, Monika ^a  

^a CHAUDHARY DEVI LAL UNIVERSITY   (India)

^b MAHARSHI DAYANAND UNIVERSITY   (India)

Author keywords

Optimization; Osmotic dehydration; Peach; Response surface methodology; Sucrose solution

Indexed keywords

CENTRAL COMPOSITE ROTATABLE DESIGN; FRESH WEIGHT; IMMERSION TIME; INTERACTION TERM; LINEAR TERMS; OPTIMIZED CONDITIONS; OSMOTIC DEHYDRATION; PEACH; PROCESS TEMPERATURE; REHYDRATION RATIO; RESPONSE SURFACE METHODOLOGY; SUCROSE CONCENTRATION; SUCROSE SOLUTION; WATER LOSS;

DEHYDRATION; FRUITS; OPTIMIZATION; OSMOSIS; SURFACE PROPERTIES;

SUGAR (SUCROSE);

PRUNUS PERSICA;

EID: 84868587706     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-011-0298-z     Document Type: Article

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