The osmotic dehydration process was optimized for water loss solute gain and weight reduction The optimum conditions were found to be: temperature – 35oC processing time – 90 min salt concentration – 14 31% and solution to sample ratio 8 5:1 2007-3-1Optimization of osmotic dehydration of potato using response surface methodology sucrose and salt concentration on the mass transfer phenomena during osmotic dehydration of potato in sucrose/salt binary solutions to model water loss solid gain weight reduction and water activity as a function of the process variables and to find the

Study on Optimization of Microwave Frying of Potato

Preparation of potato slices: Potatoes were peeled washed and cut by using a manually operated cutting device into disc shaped slices of 5 mm in thickness and 3 5 cm in diameter The uniformity of thickness of slices was checked using a caliper The slices were washed to remove free starch and surface was blotted with a paper towel before frying

ISSN 0101-2061 Cincia e Tecnologia de Alimentos Osmotic dehydration of sweet potato (Ipomoea batatas) in ternary solutions Desidratao osmtica de batata-doce (Ipomoea batatas) em solues ternrias Graziella Colato ANTONIO1* Patrcia Moreira AZOUBEL2 Fernanda Elizabeth Xidieh MURR3 Kil Jin PARK1 Abstract The aim of this work was to evaluate the osmotic dehydration of sweet potato

A snack from cactus was prepared by osmotic dehydration The process of osmotic dehydration was performed with a cactus relationship: syrup sucrose 1:2 temperature (40 60 and 80 C) time (6 8 and 10 h) and osmotic concentration (50 60 and 80 Brix)

The dried potato slices (1 kg each of the representatives) were ashed in a muffle furnace at temperature of about 570C for 30 mins F Optimization of osmotic dehydration of potato using response surface methodology Journal of Food Engineering v 79 n 1 p 344-352 2007 [13] FAO Leaflet No 13 – 1990 – Sweet Potato [14]

2016-6-10water loss (WL) weight reduction (WR) and minimum solid gain (SG) during osmotic dehydration of potato slices in sugar solution The experiments were conducted according to Central Composite Design (CCD) The independent process variables for osmotic dehydration process were temperature (20 - 60 ℃) processing time (80 -300 minutes) and sugar

Neural network approach for modeling the mass

In this study an approach for designing a neural network based on genetic algorithm has been used to model mass transfer during osmotic dehydration of potato slices The experimental data were obtained through a complete randomized design with different osmotic solutions (5 10 and 15% w/w) and potato to solution ratios (1:6 1:8 and 1:10) at varying temperatures (30 40 and 60C) and the

2019-7-24The response surface methodology (RSM) was applied to optimize the effects of immersion time (60 90 and 120 min) temperature (35 45 and 55C) and concentration of sucrose solution (30 40 and 50Brix) in osmotic dehydration of toddy fruit tubes (1cm3) Box-Behnken Design was used with water loss (WL %) solid gain (SG %) and weight reduction (WR %) as responses

Osmotic dehydration treatment was conducted using 20% (w/w) sodium chloride solution at 30 C Moisture content of the fried potatoes decreased whereas oil content hardness and ΔE value of potatoes increased with increasing frying time and microwave power level

The response surface methodology (RSM) was applied to optimize the effects of immersion time (60 90 and 120 min) temperature (35 45 and 55C) and concentration of sucrose solution (30 40 and 50Brix) in osmotic dehydration of toddy fruit tubes (1cm3) Box-Behnken Design was used with water loss (WL %) solid gain (SG %) and weight reduction (WR %) as responses

Optimization of the deep-fat frying process with palm olein or stearin: The lowest temperature values in the frying process in palm olein (Table 5) or palm stearin resulted in greater moisture content and greater hue angles in other words the colour of these sweet potato chips was closer to that of sweet potato in natura (yellow) and the

A snack from cactus was prepared by osmotic dehydration The process of osmotic dehydration was performed with a cactus relationship: syrup sucrose 1:2 temperature (40 60 and 80 C) time (6 8 and 10 h) and osmotic concentration (50 60 and 80 Brix)

Response surface methodology was used to investigate the effect of brine concentration (10% - 20%) solution temperature (35℃ - 55℃) and duration of osmosis (30 - 60 min) with respect to water loss (WL) and salt gain (SG) The solu- tion to sample ratio of 5/1 (w/w) was used The Box-Behnken design of three variables and three levels including seventeen experiments formed by five central

Drying kinetics and optimization of microwave- assisted drying of quince pomace Influence Of Combined Microwave-Vacuum Drying On Drying Kinetics And Quality Of Dried Tomato Slices Journal of Food Quality 35:159-168 Mathematical modeling moisture diffusion energy consumption and efficiency of thin layer drying of potato slices

Elaboration of a snack from nopal obtained by

A snack from cactus was prepared by osmotic dehydration The process of osmotic dehydration was performed with a cactus relationship: syrup sucrose 1:2 temperature (40 60 and 80 C) time (6 8 and 10 h) and osmotic concentration (50 60 and 80 Brix)

2019-7-24The response surface methodology (RSM) was applied to optimize the effects of immersion time (60 90 and 120 min) temperature (35 45 and 55C) and concentration of sucrose solution (30 40 and 50Brix) in osmotic dehydration of toddy fruit tubes (1cm3) Box-Behnken Design was used with water loss (WL %) solid gain (SG %) and weight reduction (WR %) as responses

Osmotic dehydration is used for partial removal of water from materials such as fruits and vegetables by immersing in aqueous solutions of high osmotic pressure such as sugar and salts Optimization has been used in food engineering for the efficient operation of processing systems and unit processes yielding a highly acceptable product Response surface methodology (RSM) is a set of

Aloe vera gel is widely used as a functional ingredient in food processing This gel is very unstable due to its high water activity Drying process can be used to obtain shelf stable products Response surface methodology was used to assess the effects of solution concentration (30-60% w/w) solution temperature (30-50C) and immersion time (4-6h) at atmospheric pressure and constant

2018-5-15optimization during osmotic dehydration of beetroot The present study was carried out with the objectives to study the drying behavior of osmotically dehydrated sweet potato using tray drier and also to determine the quality of dehydrated sweet potato slices MATERIALS AND METHODS Fresh sweet potatoes were purchased locally from the vegetable