[feed] Atom [feed] RSS 1.0 [feed] RSS 2.0

Optimization of osmotic dehydration of cauliflower.

Vijayanand, P. and Chand, N. and Eipeson, W. E. (1995) Optimization of osmotic dehydration of cauliflower. Journal of Food Processing and Preservation, 19 (4). 229-242, 18 ref..

[img] PDF
Journal_of_Food_Processing_and_Preservation_1995_19_229-242.pdf - Published Version
Restricted to Registered users only

Download (547kB)


Osmotic dehydration of cauliflower as influenced by temperature (40-90 C), salt concentration (5-25%), ratio of brine to material (2-4, w/w) and time (5-180 min), was studied through central composite rotatable design (CCRD) under response surface methodology. Responses of weight loss (%) and salt pickup (%) were fitted to polynomials of second degree requiring 6 and 7 terms, respectively, with multiple correlation coefficients of 0,97 and 0.98. The fitted functions were optimized for maximum weight loss and with 4% salt pickup using a flexible polyhedron search method. Out of four such optimum sets one was selected based on the actual weight losses in the verification experiments with larger batch sizes, color and appearance, texture and rehydration properties of the dried materials. The optimum conditions required the material to be processed at 8OC for 5 min in 2 times (w/w) of 12% brine. The selected optimum as well as two other optimum sets also inactivated polyphenol oxidase which causes enzymatic browning.

Item Type: Article
Subjects: 600 Technology > 08 Food technology > 23 Vegetables
600 Technology > 08 Food technology > 06 Preservation and Storage > 02 Drying and Dehydration
Divisions: Fruit and Vegetable Technology
Sensory Science
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 20 Apr 2012 08:49
Last Modified: 20 Apr 2012 08:49
URI: http://ir.cftri.com/id/eprint/7863

Actions (login required)

View Item View Item