Study on dried fruits properties using osmotic method and response surface methodology
Journal Title: Indian Journal of Research in Pharmacy and Biotechnology - Year 2015, Vol 3, Issue 4
Abstract
Dehydration or osmotic drying is a process in which partial or all food water removes through putting it in a hypertonic solution of sugar or salt. In this study, in order to determine optimized condition of apple slices, 3 combination of time, temperature including 15, 30, and 45 min & 30, 40 and 50°C used. Statistical analysis and optimization using RSM showed that increase of time and temperature on drying reduce the amount of sample moisture but BX increased. Optimized point was in 32.49 as drying time, BX=42.76 and 30°C.
Authors and Affiliations
Shilan Rashidzadeh, Zahra Darjani, SeyyedOmolbaninSharifi Gharbi, Mohammad Ali Shariati Lecturer at Saei Non-Profit Institute, Gorgan, Iran
Keywords
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