Process optimization for osmo-dehydrated carambola (Averrhoa carambola L) slices and its storage studies

Journal of Food Science and Technology

Volumn 51, Issue 10, 2014, Pages 2472-2480

  Roopa, N ^a   Chauhan, O P ^a   Raju, P S ^a   Das Gupta, D K ^a   Singh, R K R ^b   Bawa, A S ^a  

^a DEFENCE FOOD RESEARCH LABORATORY   (India)

^b Defence R D Organization   (India)

Author keywords

Carambola; Dehydration; Optimization; Osmosis; Solid gain; Water loss

Indexed keywords

DIGITAL STORAGE; FOOD STORAGE; OPTIMIZATION; OSMOSIS;

CARAMBOLA; CENTRAL COMPOSITE ROTATABLE DESIGN; MULTIPLE REGRESSION TECHNIQUES; OSMOTIC DEHYDRATION PROCESS; RESPONSE SURFACE METHODOLOGY; SOLID GAINS; SOLUTION CONCENTRATION; WATER LOSS;

DEHYDRATION;

EID: 84921068413     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-012-0756-2     Document Type: Article

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