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http://umt-ir.umt.edu.my:8080/handle/123456789/5640| Title: | Effects Of Operating Factors On Osmotic Dehydration Of Broccoli Stalk Slices |
| Authors: | Md Salim, N.S. Gariepy, Y. Raghavan, V. |
| Keywords: | broccoli stalk osmotic dehydration response surface methodology |
| Issue Date: | Jan-2016 |
| Publisher: | Cogent Food & Agriculture |
| Abstract: | In this study, effects of sucrose concentration (40–60% w/v), immersion time (1–5 h), and temperature (25–65°C) on water loss (WL) and solute gain (SG) during osmotic dehydration of broccoli stalk slices were quantitatively investigated using response surface methodology. It was found that concentration of sucrose solution, immersion time, and temperature affected the WL during osmotic dehydration process. Significant factors affecting the SG are the temperature and immersion time. The operating conditions to obtain water removal of 62% with solute intake of 7% were found to be at a sucrose concentration of 56% w/v, temperature of 42°C, and immersion time of 4 h. |
| URI: | http://hdl.handle.net/123456789/5640 |
| Appears in Collections: | Journal Articles |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| 183-Effects of operating factors on osmotic dehydration of broccoli stalk slices.pdf | Full Text File | 997.72 kB | Adobe PDF | View/Open |
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