دورية أكاديمية
Optimization of process parameters for osmotic dehydration of papaya cubes.
| العنوان: | Optimization of process parameters for osmotic dehydration of papaya cubes. |
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| المؤلفون: | Jain SK; Department of Processing and Food Engineering, College of Technology and Engineering, Maharana Pratap University of Agriculture and Technology, Udaipur, 313 001 India., Verma RC, Murdia LK, Jain HK, Sharma GP |
| المصدر: | Journal of food science and technology [J Food Sci Technol] 2011 Apr; Vol. 48 (2), pp. 211-7. Date of Electronic Publication: 2010 Nov 14. |
| نوع المنشور: | Journal Article |
| اللغة: | English |
| بيانات الدورية: | Publisher: Springer (India) Country of Publication: India NLM ID: 0056471 Publication Model: Print-Electronic Cited Medium: Print ISSN: 0022-1155 (Print) Linking ISSN: 00221155 NLM ISO Abbreviation: J Food Sci Technol Subsets: PubMed not MEDLINE |
| أسماء مطبوعة: | Publication: 2010- : New Delhi : Springer (India) Original Publication: Mysore : Association Of Food Scientists And Technologists |
| مستخلص: | Process temperature (30, 40 and 50 °C), syrup concentration (50, 60 and 70(o) Brix) and process time (4, 5 and 6 h) for osmotic dehydration of papaya (Carica papaya) cubes were optimized for the maximum water loss and optimum sugar gain by using response surface methodology. The peeled and pre-processed papaya cubes of 1 cm size were immersed in sugar syrup at constant temperature water bath having syrup to papaya cubes ratio of 4:1 (w/w). The cubes were removed from bath at pre-decided time, rinsed with water and weighed. Initial moisture content of papaya samples were 87.5-88.5% (wb), which was reduced to 67.6-81.1% after osmotic dehydration in various experiments showing mass reduction, water loss and sugar gain in the range of 20.6-36.4, 23.2-44.5 and 2.5-8.1%, respectively. The weight reduction, water loss and sugar gain data were statistically analyzed and regression equation of second order were found the best fit for all the experimental data. Maximum water loss of 28% with optimum sugar gain of 4% was predicted for the 60(o)Brix syrup concentration at 37 °C for syrup to fruit ratio as 4:1 in 4.25 h of osmotic dehydration. |
| فهرسة مساهمة: | Keywords: Osmotic dehydration kinetics; Papaya; Sugar gain; Water loss |
| تواريخ الأحداث: | Date Created: 20130411 Date Completed: 20130411 Latest Revision: 20211021 |
| رمز التحديث: | 20240628 |
| مُعرف محوري في PubMed: | PMC3551066 |
| DOI: | 10.1007/s13197-010-0161-7 |
| PMID: | 23572736 |
| قاعدة البيانات: | MEDLINE |
Find this article in full text from Springer Verlag. 
Full Text Finder | تدمد: | 0022-1155 |
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| DOI: | 10.1007/s13197-010-0161-7 |