OSMOTIC DEHYDRATION OF BAMBOO SHOOTS ENHANCED BY CENTRIFUGAL FORCE AND PULSED VACUUM USING SALT AS OSMOTIC AGENT

被引：6

作者：

Badwaik, L. S. ^{[1
]}

Choudhury, M. ^{[1
]}

Dash, K. K. ^{[1
]}

Borah, P. K. ^{[1
]}

Deka, S. C. ^{[1
]}

机构：

[1] Tezpur Univ, Sch Engn, Dept Food Engn & Technol, Napaam 784028, Assam, India

来源：

JOURNAL OF FOOD PROCESSING AND PRESERVATION | 2014年 / 38卷 / 05期

关键词：

MASS-TRANSFER; KINETICS; IMPREGNATION; REHYDRATION; CARROTS; FRUITS; COLOR;

D O I：

10.1111/jfpp.12186

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Osmotic dehydration of bamboo shoots was carried out using salt as osmotic agent. Experiments were designed according to central composite rotatable design and response surface methodology was used to determine the optimum processing conditions. The effect of temperature, time and salt concentration on water loss (WL), solid gain (SG), hardness and color change was studied. The optimum values for temperature, time and salt concentration were found as 37C, 129min and 12.10%, respectively. Further, optimized conditions were used to check the effect of centrifugal force and pulsed vacuum on osmotic dehydration. With increase in centrifugal force WL and rehydration ratio were found to increase whereas SG, hardness and L value were decreased. But with increase in vacuum, WL and SG increased, whereas, hardness and L value decreased. The optimized values of centrifugal force and vacuum pressure were found to be 2,800rpm and 400mmHg, respectively.

引用

页码：2069 / 2077

页数：9

共 27 条

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