Osmotic dehydration kinetics of beetroot cubes in sucrose solution having different concentrations (30?Brix, 45?Brix and 60?Brix), solution temperature 35, 45 and 55 ?C, sample to solution ratio 1:4 were studied up to 240 min duration. For osmotic dehydration of beetroot in solution of sucrose the effect of all process parameter were significant at 5% level of significance on both water loss an...

Coconut slices (thickness 0.8 ± 0.1 mm) were osmotically dehydrated (0 min to 720 min) using filtrates of functional ingredients such as beet root, carrot, ginger and mint as impregnating solutions. During the osmotic process, the diffusion of minerals, organic acids, phenolics and vitamins between coconut slices and osmotic medium might have contributed various physico-chemical changes in acid...

Amorphophallus paeoniifolius known as Elephant foot yam is a highly potential tropical tuber crop of Areace family. The tubers are rich in nutrients. It is a healthy low-fat food containing a good source of protein as well as starch. It is a natural product that is high in fiber, rich in potassium, calcium (50 mg g-1), phosphorus (34 mg g-1) vitamin A (260 IU g-1), vitamin B6, as well as with t...

Response surface methodology was used for quantitative investigation of water and solids transfer during osmotic dehydration of beetroot in aqueous solution of salt. Effects of temperature (25 – 45C), processing time (30–150 min), salt concentration (5–25%, w/w) and solution to sample ratio (5:1 – 25:1) on osmotic dehydration of beetroot were estimated. Quadratic regression equations describing...

The present study aimed to evaluate the influence of selected compounds from the polyol group, as well as other saccharides, on the osmotic dehydration process of apples. The following alternative solutions were examined: erythritol, xylitol, maltitol, inulin and oligofructose. Efficiency of the osmotic dehydration process was evaluated based on the kinetics of the process, and through comparis...

the objective of this study was to evaluate the effect of process conditions and different pretreatments including ultrasound, microwave and osmotic dehydration on mass transfer and oil uptake during deep fat frying of potato slices. ultrasound pretreatment was performed at frequency of 40 khz for 10 and 30 minutes, microwave pretreatment was conducted at 5 w/g power and osmotic dehydration pre...

In the process of any food production, it is important not only to obtain a high quality product, but also minimize industrial waste, reduce energy costs for process. Recently, buyers are paying special attention biological value, popularity organic and natural products growing. The search new types non-traditional raw materials choice rational way processing an task scientists manufacturers. s...