Osmotic dehydration kinetics of carrots

被引：0

作者：

Sodhi, Navdeep Singh ^{[1
]}

Singh, Narpinder ^{[1
]}

Komal ^{[1
]}

机构：

[1] Guru Nanak Dev Univ, Dept Food Sci & Technol, Amritsar 143005, Punjab, India

来源：

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE | 2006年 / 43卷 / 04期

关键词：

carrot; osmosis; dehydration; modelling; water loss; solid gain;

D O I：

暂无

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Carrot slices were osomo-dehydrated using sucrose, glucose and salt and the effects of immersion temperature, solute concentration and immersion duration on water loss (WL) and solid gain of carrot slices were observed. The regression analysis was carried out to develop mathematical models for WL and solid gain of carrot slices during osmotic dehydration (OD). The developed models (R-2 > 96.0%) can be used for predicting WL and solid gain during OD of carrot slices. These models can also be used to determine the OD time in getting the desired level of sucrose, glucose or salt content in carrot slices.

引用

页码：374 / 376

页数：3

共 12 条

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