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Ultrasound Pre-treated Osmotic Dehydration of Elephant Apple (Dillenia indica) Slices

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Title Ultrasound Pre-treated Osmotic Dehydration of Elephant Apple (Dillenia indica) Slices
 
Creator Mishra, Smrutimayee
Rayaguru, Kalpana
Nayak, Prakash Kumar
 
Subject Ascorbic acid
Box-Behnken design
Optimization
Ultrasound
 
Description 17-22
Osmotic dehydration of elephant apple fruit slices was optimized using a Box-Behnken design. Sugar concentration, immersion time and drying air temperature were chosen as the experimental input variables. These were optimized by estimating the desirable osmotic properties and by evaluating the phenolic compounds, antioxidant activity and rehydration ability. The regression coefficients of all the valid response models have been determined and the possible effect of variables at individual and interactive levels has been analyzed. Osmo-air dried elephant apple slices with acceptable quality could be produced by subjecting the raw slices to sugar syrup dipping at 60°Brix, for 4h followed by air drying at a temperature of 55°C.
 
Date 2021-01-04T09:29:03Z
2021-01-04T09:29:03Z
2021-01
 
Type Article
 
Identifier 0975-1084 (Online); 0022-4456 (Print)
http://nopr.niscair.res.in/handle/123456789/55860
 
Language en_US
 
Rights CC Attribution-Noncommercial-No Derivative Works 2.5 India
 
Publisher NISCAIR-CSIR, India
 
Source JSIR Vol.80(01) [January 2021]