کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
4565145 | 1330960 | 2008 | 7 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Optimization of osmotic dehydration of diced green peppers by response surface methodology
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کلمات کلیدی
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
پیش نمایش صفحه اول مقاله
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چکیده انگلیسی
Osmotic dehydration of diced green peppers was optimized with respect to temperature (20–40 °C), time (15–600 min), salt (0–10 g/100 g) and sorbitol (0–10 g/100 g) concentrations through response surface methodology. Water loss (WL), solids gain (SG), salt uptake (SA) and sorbitol uptake (SO) were the responses in a 24 central composite rotatable design. Models developed for all responses were significant (p ≤ 0.01) without significant lack of fit. Results suggested that optimum processing conditions of 5.5 g salt/100 g and 6 g sorbitol/100 g at 30 °C after 240 min would result in WL = 23.3%, SG = 4.1%, SA = 8 g/100 g dry pepper and SO = 2.4 g/100 ml extract.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: LWT - Food Science and Technology - Volume 41, Issue 10, December 2008, Pages 2044–2050
Journal: LWT - Food Science and Technology - Volume 41, Issue 10, December 2008, Pages 2044–2050
نویسندگان
M. Ozdemir, Banu F. Ozen, Lisa L. Dock, John D. Floros,