Optimization of factors influencing osmotic dehydration of aonla (Phyllanthus emblica L.) segments in salt solution using response surface methodology

Optimization of process parameters is a critical requirement in food processing and food product industries for the development of highly acceptable product. Quantification of mass transfer kinetics under different processing conditions is essential step for optimizing the osmotic dehydration proces...

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Bibliographic Details

Published in:	Journal of Horticultural Sciences (Online) Vol. 17; no. 2; pp. 397 - 410
Main Authors:	O.J, Sujayasree, R B, Tiwari, R, Venugopalan, C K, Narayana, S, Bhuvaneswari, K, Ranjitha, H S, Oberoi, Azeez, Shamina, T, Sakthivel, V S K, Nayaka
Format:	Journal Article
Language:	English
Published:	Society for Promotion of Horticulture - Indian Institute of Horticultural Research 01-12-2022
Subjects:	Aonla Optimization Osmotic dehydration Response Surface Methodology
Online Access:	Get full text
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