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Journal of Food Engineering, 2004
Water and sucrose transfer were quantitatively investigated during osmotic dehydration of carrot ... more Water and sucrose transfer were quantitatively investigated during osmotic dehydration of carrot slices using response surface methodology with the sucrose concentration (40–60%, w/w), temperature of sucrose solution (40–60 °C) and immersion time (0.5–6.0 h) being the independent process variables. Quadratic regression equations describing the effects of independent process variables on the water loss (WL) and sucrose gain (SG) were developed. It was found that immersion time and concentration of sucrose solution were the most significant factors affecting the WL during osmotic dehydration of carrots followed by temperature. Effect of temperature and time were more pronounced for SG than the concentration of sucrose solution. It is suggested that the regression equations obtained in this study can be used to find optimum conditions for the desired sensory and physical properties of sweet carrot products such as preserves.
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Journal of Food Engineering, 2004
Water and sucrose transfer were quantitatively investigated during osmotic dehydration of carrot ... more Water and sucrose transfer were quantitatively investigated during osmotic dehydration of carrot slices using response surface methodology with the sucrose concentration (40–60%, w/w), temperature of sucrose solution (40–60 °C) and immersion time (0.5–6.0 h) being the independent process variables. Quadratic regression equations describing the effects of independent process variables on the water loss (WL) and sucrose gain (SG) were developed. It was found that immersion time and concentration of sucrose solution were the most significant factors affecting the WL during osmotic dehydration of carrots followed by temperature. Effect of temperature and time were more pronounced for SG than the concentration of sucrose solution. It is suggested that the regression equations obtained in this study can be used to find optimum conditions for the desired sensory and physical properties of sweet carrot products such as preserves.
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