Optimization of Osmotic Dehydration of Seedless Guava (Psidium guajava L.) in Sucrose Solution using Response Surface Methodology

@article{Ganjloo2014OptimizationOO,
  title={Optimization of Osmotic Dehydration of Seedless Guava (Psidium guajava L.) in Sucrose Solution using Response Surface Methodology},
  author={Ali Ganjloo and Russly b Abdul Rahman and Jamilah Bakar and Azizah Osman and Mandana Bimakr},
  journal={International Journal of Food Engineering},
  year={2014},
  volume={10},
  pages={307 - 316}
}
  • Ali Ganjloo, Russly b Abdul Rahman, +2 authors Mandana Bimakr
  • Published 2014
  • Chemistry
  • International Journal of Food Engineering
  • Abstract In this study, osmotic dehydration of seedless guava was studied through response surface methodology. Seedless guava cubes were dehydrated in sucrose solution at different concentration (30–50% w/w), temperature (30–50°C) and immersion time (15–240 min) with respect to weight reduction, solid gain and water loss. A Box–Behnken design was used to determine the optimum processing conditions that yield maximum weight reduction, water loss and minimum solid gain. The models developed for… CONTINUE READING

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