Osmotic Dehydration of Sapota Slices: a Mass Transfer Phenomenon - Arun Bhagat - Books - LAP LAMBERT Academic Publishing - 9783659549434 - May 28, 2014
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Arun Bhagat
Osmotic Dehydration of Sapota Slices: a Mass Transfer Phenomenon

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The effect of osmotic dehydration process parameters viz. sugar syrup concentration and syrup temperature on water loss, sugar gain and mass reduction was evaluated to determine the constants of the Azuara model. It was found that the water loss, sugar gain and mass reduction, increases with increase of solution concentration and temperature. The treatment 70 ?B and 50 ?C was found to be statistically significant showing increasing TSS content. Reducing sugar content was found to be decreasing up to 36.70 % shows better results. Ascorbic acid content was found decreased from 3.66-1.12 mg/100g, showing better results.

Media Books     Paperback Book   (Book with soft cover and glued back)
Released May 28, 2014
ISBN13 9783659549434
Publishers LAP LAMBERT Academic Publishing
Pages 96
Dimensions 150 × 6 × 226 mm   ·   161 g
Language German  

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