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Effect of some process variables on mass transfer kinetics during osmotic dehydration of bamboo slices

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Title Effect of some process variables on mass transfer kinetics during osmotic dehydration of bamboo slices
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Creator P Suresh Kumar
V.K Choudhary
Manish Kanwat
Sangeetha A.
 
Subject Bamboo
Osmotic dehydration
Sensory score
Solid gain
Water loss
Weight reduction
 
Description Not Available
Study was conducted to find out the optimum osmotic concentration, temperature, slice thickness and Fruit to Syrup (F:S) ratio for better osmo-dehydration of bamboo slices. Response Surface Methodology (RSM was used with four factors on five levels). The slices of various thickness (2, 4, 6, 8 and 10 mm) were dipped into various sucrose concentration viz., 20oB, 30oB, 40oB, 50oB and 60oB with the temperature viz., 30oC, 40oC, 50oC, 60oC and 70oC for six hours in various Fruit to Syrup ratio viz.,. 1:1, 1:2, 1:3, 1:4 and 1:5. Water loss (WL) and Solid gain (SG) increased linearly with the increase in sucrose concentrations and temperatures of the solution during osmosis. Slice thickness and F:S ratio recorded comparatively less effect on mass transfer of slices where as high concentration and temperature resulted peak gain in solids with corresponding reduction in weight reduction (WR). The regression analysis and ANOVA showed that the process variables have significant effect on osmosis.
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Date 2021-08-25T07:04:27Z
2021-08-25T07:04:27Z
2013-01-01
 
Type Research Paper
 
Identifier Not Available
Not Available
http://krishi.icar.gov.in/jspui/handle/123456789/60485
 
Language English
 
Relation Not Available;
 
Publisher International Food research journal