Jump to ContentJump to Main Navigation
Show Summary Details
More options …

International Journal of Food Engineering

Editor-in-Chief: Chen, Xiao Dong

12 Issues per year

IMPACT FACTOR 2016: 0.685

CiteScore 2016: 0.73

SCImago Journal Rank (SJR) 2016: 0.293
Source Normalized Impact per Paper (SNIP) 2016: 0.391

See all formats and pricing
More options …
Volume 4, Issue 2 (Feb 2008)


Optimization of Osmotic Dehydration Process of Carrot Cubes in Sodium Chloride Solution

Bahadur Singh / Paramjit S Panesar / Vikas Nanda / M B Bera
Published Online: 2008-02-14 | DOI: https://doi.org/10.2202/1556-3758.1141

For optimization of osmotic dehydration process of carrot cubes in sodium chloride solution by response surface methodology, the experiments were conducted according to Face-Centered Central Composite Design (CCF). The independent process variables for osmotic dehydration process were osmotic solution concentrations (5 -15% w/v sodium chloride), temperature (30 -50°C) and process durations (90 -150 minutes). The osmotic dehydration process was optimized for maximum water loss, minimum solute gain, maximum retention of colour and sensory score. The optimum conditions were 7.9 % sodium chloride concentration; 30°C osmotic solution temperature and 150 minutes process duration.

Keywords: osmotic dehydration; carrots; response surface methodology

About the article

Published Online: 2008-02-14

Citation Information: International Journal of Food Engineering, ISSN (Online) 1556-3758, DOI: https://doi.org/10.2202/1556-3758.1141.

Export Citation

©2011 Walter de Gruyter GmbH & Co. KG, Berlin/Boston. Copyright Clearance Center

Comments (0)

Please log in or register to comment.
Log in