Effects of operating factors on osmotic dehydration of broccoli stalk slices
In this study, effects of sucrose concentration (40–60% w/v), immersion time (1–5 h), and temperature (25–65°C) on water loss (WL) and solute gain (SG) during osmotic dehydration of broccoli stalk slices were quantitatively investigated using response surface methodology. It was found that concentra...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2016-12-01
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| Series: | Cogent Food & Agriculture |
| Subjects: | |
| Online Access: | http://dx.doi.org/10.1080/23311932.2015.1134025 |