Optimization of osmotic dehydration of chestnut (Castanea sativa Mill.) slices using Response Surface Methodology

Optimization of osmotic dehydration of chestnut (Castanea sativa Mill.) slices using Response Surface Methodology

Osmotic dehydration of chestnut slices in sucrose was optimized for the first time by Response Surface Methodology (RSM). Experiments were planned according to a three-factor central composite design (α=1.68), studying the influence of sucrose concentration, temperature and time, on the fo...

Full description

Saved in:
Bibliographic Details
Main Authors: Teresa Delgado, Bruna Paim, Jose Alberto Pereira, Susana Casal, Elsa Ramalhosa
Format: Article
Language:English
Published: ISEKI_Food Association (IFA) 2018-04-01
Series:International Journal of Food Studies
Subjects:
Chestnut
Castanea sativa Miller
Osmotic Dehydration
Response Surface Methodology
Physicochemical properties
Online Access:https://www.iseki-food-ejournal.com/article/367
Tags: Add Tag
No Tags, Be the first to tag this record!

Internet

https://www.iseki-food-ejournal.com/article/367

Similar Items