Optimization of process parameters for osmotic dehydration of papaya cubes.

@article{Jain2011OptimizationOP,
  title={Optimization of process parameters for osmotic dehydration of papaya cubes.},
  author={Shashank Jain and Radhachran C Verma and L. K. Murdia and Hemant K. Jain and Gyanendra Prasad Sharma},
  journal={Journal of food science and technology},
  year={2011},
  volume={48 2},
  pages={211-7}
}
Process temperature (30, 40 and 50 °C), syrup concentration (50, 60 and 70(o) Brix) and process time (4, 5 and 6 h) for osmotic dehydration of papaya (Carica papaya) cubes were optimized for the maximum water loss and optimum sugar gain by using response surface methodology. The peeled and pre-processed papaya cubes of 1 cm size were immersed in sugar syrup at constant temperature water bath having syrup to papaya cubes ratio of 4:1 (w/w). The cubes were removed from bath at pre-decided time… CONTINUE READING
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