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Anglický jazyk
Osmotic Dehydration of Sapota Slices
Autor: Manisha Chavan
The effect of osmotic dehydration process parameters viz. sugar syrup concentration and syrup temperature on water loss, sugar gain and mass reduction was evaluated to determine the constants of the Azuara model. It was found that the water loss, sugar gain... Viac o knihe
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O knihe
The effect of osmotic dehydration process parameters viz. sugar syrup concentration and syrup temperature on water loss, sugar gain and mass reduction was evaluated to determine the constants of the Azuara model. It was found that the water loss, sugar gain and mass reduction, increases with increase of solution concentration and temperature. The treatment 70 °B and 50 °C was found to be statistically significant showing increasing TSS content. Reducing sugar content was found to be decreasing up to 36.70 % shows better results. Ascorbic acid content was found decreased from 3.66-1.12 mg/100g, showing better results.
- Vydavateľstvo: LAP LAMBERT Academic Publishing
- Rok vydania: 2014
- Formát: Paperback
- Rozmer: 220 x 150 mm
- Jazyk: Anglický jazyk
- ISBN: 9783659549434
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