Osmotic dehydration of carrot strips and modelling
نویسندگان
چکیده
منابع مشابه
shrinkage modeling during deep-fat frying of potato strips pretreated with ultrasound and osmotic dehydration
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متن کاملHybrid Drying of Carrot Preliminary Processed with Ultrasonically Assisted Osmotic Dehydration.
In this paper the kinetics of osmotic dehydration of carrot and the influence of this pretreatment on the post-drying processes and the quality of obtained products are analysed. Osmotic dehydration was carried out in the aqueous fructose solution in two different ways: with and without ultrasound assistance. In the first part of the research, the kinetics of osmotic dehydration was analysed on...
متن کاملinfluence of ultrasound and osmotic dehydration on apparent density of potato strips during frying
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متن کاملoptimization of osmotic dehydration of carrot using response surface methodology (rsm)
response surface methodology was applied to determine the optimum processing conditions that lead to maximum water loss, weight reduction and minimum solid gain as well as water activity during osmotic dehydration of carrots. temperature (30-50?c), processing time (120-240 min), glucose syrup de=42 (30-50% w/w) and salt (5-15%) concentrations were the factors investigated with respect to water ...
متن کاملThe Effect of Osmotic Dehydration on Reverse Osmosis Membrane Performance
Akin type (asymmetric) reverse osmosis membranes undergo an irreversible osmotic dehydration upon coming into contact (skin side) with salt solutions. The extent of consequent changes (in appearance; decrease in linear dimension, water flux and salt rejection) are dependent on the salt concentration. These observations are correlated with the expected morphological changes taking place duri...
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ژورنال
عنوان ژورنال: Journal of Physics: Conference Series
سال: 2021
ISSN: 1742-6588,1742-6596
DOI: 10.1088/1742-6596/1913/1/012093