Innovative technology of processing berries by osmotic dehydration

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studying drying kinetics of button mushroom pretreated by osmotic dehydration

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Osmotic dehydration of anchovy fillets in salt solution: Optimization by using statistical experimental design

Anchovy fillets that had undergone osmotic dehydration and response surface methodology (RSM) were used to determine the influence and optimal values of the process variables. Also the optimal processing conditions were determined in order to reduce the solid gain and water loss ratio (SG/WL) and firmnessfor the anchovy fillets. A three-levelcentral composite rotatabledesign (CCRD) involving th...

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ژورنال

عنوان ژورنال: IOP Conference Series: Earth and Environmental Science

سال: 2021

ISSN: 1755-1315

DOI: 10.1088/1755-1315/624/1/012119