Optimization of Processing Parameters for Lettuce Vacuum Osmotic Dehydration Using Response Surface Methodology

Optimization of Processing Parameters for Lettuce Vacuum Osmotic Dehydration Using Response Surface Methodology

In order to obtain the optimal technological parameters of lettuce vacuum osmotic dehydration, the effects of osmotic temperature, slice thickness, sucrose concentration, and vacuum degree on the vacuum osmotic dehydration were explored. The lettuce water loss rate and solid gain rate decreased with...

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Bibliographic Details
Main Authors: Yuan Yuejin, Tan Libin, Xu Yingying, Dong Jixian, Zhao Yu, Yuan Yueding
Format: Article
Language:English
Published: Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences 2018-03-01
Series:Polish Journal of Food and Nutrition Sciences
Subjects:
lettuce
vacuum osmotic dehydration
regression mathematical model
response surface methodology
processing parameters optimization
Online Access:http://www.degruyter.com/view/j/pjfns.2018.68.issue-1/pjfns-2017-0013/pjfns-2017-0013.xml?format=INT
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