Response surface optimisation of osmotic dehydration of Chinese ginger (Zingiber officinale Roscoe) slices

International Journal of Food Science and Technology

Volumn 48, Issue 1, 2013, Pages 28-34

  An, Kejing ^a,b,c   Ding, Shenghua ^a,b,c   Hongyantao, ^a,b,c   Zhao, Dandan ^a,b,c   Wang, Xiaoqing ^a,b,c   Wang, Zhengfu ^a,b,c   Hu, Xiaosong ^a,b,c  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

^b National Engineering and Technology   (China)

^c AGRO ENVIRONMENTAL PROTECTION INSTITUTE   (China)

Author keywords

Ginger; Osmotic dehydration; Response surface methodology; Total phenolic content

Indexed keywords

BOX-BEHNKEN DESIGN; COLOUR CHANGE; DEHYDRATED PRODUCTS; DESIRABILITY FUNCTION; GINGER; IMMERSION TIME; OPTIMISATIONS; OPTIMUM OPERATING CONDITIONS; OSMOTIC DEHYDRATION; OSMOTIC DEHYDRATION PROCESS; REHYDRATION RATIO; RESPONSE SURFACE; RESPONSE SURFACE METHODOLOGY; SOLUTION CONCENTRATION; SOLUTION TEMPERATURE; TERNARY SOLUTION; TOTAL PHENOLIC CONTENT; WATER LOSS; ZINGIBER OFFICINALE;

FOOD ADDITIVES; OSMOSIS; PHENOLS; PRODUCT DESIGN; SODIUM CHLORIDE; SUGAR (SUCROSE); SURFACE PROPERTIES;

DEHYDRATION;

ALPINIA OFFICINARUM; ZINGIBER OFFICINALE;

EID: 84871314250     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2012.03153.x     Document Type: Article

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