caa a22 4500 463156501 CHVBK 20180406164735.0 cr unu---uuuuu 170326e20070601xx s 000 0 eng 10.1007/s00217-006-0395-9 doi (NATIONALLICENCE)springer-10.1007/s00217-006-0395-9 Optimisation of osmotic dehydration of carrot cubes in sucrose-salt solutions using response surface methodology [Elektronische Daten] [Bahadur Singh, Parmjit Panesar, A. Gupta, John Kennedy] Osmotic dehydration of carrot cubes in ternary solution of water, sucrose and sodium chloride at different solution concentrations, temperatures and process durations were analysed for water loss and solute gain during osmotic dehydration. The osmotically pre-treated carrot cubes were further dehydrated in a cabinet dryer at 65°C and were then rehydrated in water at ambient temperature of water for 10-12h and were analysed for rehydration ratio, shrinkage and overall acceptability after rehydration. The process was optimised for maximum water loss, rehydration ratio and overall acceptability of the rehydrated product, and for minimum solute gain and shrinkage of rehydrated product by response surface methodology. The optimum conditions of various process parameters are 50°B+10% w/v aqueous sodium chloride concentration, 46.5°C solution temperature and 180min process duration. Springer-Verlag, 2006 Osmotic dehydration nationallicence Carrots nationallicence Response surface methodology nationallicence Drying nationallicence Singh Bahadur Department of Food Technology, Sant Longowal Institute of Engineering & Technology, 148106, Longowal (Sangrur), India aut Panesar Parmjit Department of Food Technology, Sant Longowal Institute of Engineering & Technology, 148106, Longowal (Sangrur), India aut Gupta A. Department of Processing and Food Engineering, Punjab Agricultural University, 141004, Ludhiana, India aut Kennedy John Birmingham Carbohydrate and Protein Technology Group, School of Chemistry, University of Birmingham, B15 2TT, Birmingham, UK aut European Food Research and Technology Springer-Verlag 225/2(2007-06-01), 157-165 1438-2377 225:2<157 2007 225 217 https://doi.org/10.1007/s00217-006-0395-9 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s00217-006-0395-9 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Singh Bahadur Department of Food Technology, Sant Longowal Institute of Engineering & Technology, 148106, Longowal (Sangrur), India aut NATIONALLICENCE 700 1- Panesar Parmjit Department of Food Technology, Sant Longowal Institute of Engineering & Technology, 148106, Longowal (Sangrur), India aut NATIONALLICENCE 700 1- Gupta A. Department of Processing and Food Engineering, Punjab Agricultural University, 141004, Ludhiana, India aut NATIONALLICENCE 700 1- Kennedy John Birmingham Carbohydrate and Protein Technology Group, School of Chemistry, University of Birmingham, B15 2TT, Birmingham, UK aut NATIONALLICENCE 773 0- European Food Research and Technology Springer-Verlag 225/2(2007-06-01), 157-165 1438-2377 225:2<157 2007 225 217 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer