Efficacy of Osmo-Convective Process Parameters for Kinnow Fruit Slices and Its Optimization Using Response Surface Methodology

被引：4
|
作者：
Alam M.S. [1 ]
Kaur M. [1 ]
Ramya H.G. [2 ]
机构：
[1] Department of Processing and Food Engineering, Punjab Agricultural University, Ludhiana, 141004, Punjab
[2] Department of Agricultural Engineering, AC Vijayapur, University of Agricultural Sciences, Dharwad, Karnataka
来源：
Proceedings of the National Academy of Sciences, India Section B: Biological Sciences | 2019年 / 89卷 / 2期
关键词：
Kinnow; Optimization; Osmo-convective dehydration; Response surface methodology;
D O I：
10.1007/s40011-018-0975-z
中图分类号：
学科分类号：
摘要：
The optimal condition for osmo-dehydrated kinnow product from kinnow fruit slices with peel by simultaneous osmo-convective dehydration was evaluated. The process parameters used for sugar osmosed samples were; osmotic process temperature (35–75 °C), solution concentration (55–75°Brix), immersion time (150–270 min) and convective drying temperature (45–65 °C). A Central Composite Rotatable Design was employed to assess the different Osmo-convective parameters. The optimized conditions for developed kinnow product were found to be osmotic process temperature 65 °C, convective drying temperature 50 °C, concentration 61°Brix and immersion time 187 min. © 2018, The National Academy of Sciences, India.
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页码：605 / 614
页数：9
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