Osmotic Dehydration of Bamboo Shoots Enhanced by Centrifugal Force and Pulsed Vacuum Using Salt as Osmotic Agent

Journal of Food Processing and Preservation

Volumn 38, Issue 5, 2014, Pages 2069-2077

  Badwaik, L S ^a   Choudhury, M ^a   Dash, K K ^a   Borah, P K ^a   Deka, S C ^a  

^a TEZPUR UNIVERSITY   (India)

Author keywords

[No Author keywords available]

Indexed keywords

BAMBOO; HARDNESS; OSMOSIS;

CENTRAL COMPOSITE ROTATABLE DESIGN; CENTRIFUGAL FORCES; EFFECT OF TEMPERATURE; OPTIMIZED CONDITIONS; OPTIMUM PROCESSING CONDITIONS; OSMOTIC DEHYDRATION; RESPONSE SURFACE METHODOLOGY; SALT CONCENTRATION;

DEHYDRATION;

EID: 84927578031     PISSN: 01458892     EISSN: 17454549     Source Type: Journal    
DOI: 10.1111/jfpp.12186     Document Type: Article

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