Optimization of osmotic dehydration of pineapple (Ananas comosus L.) using the response surface methodology
ABSTRACT: The response surface methodology was used to optimize the effects of temperature (25 - 45⁰C) and citric acid concentration (0.5 - 2.5% w/w) in osmotic dehydration of pineapple in a sucrose solution. A 32 factorial design was used with weight loss (WL, %), moisture loss (ML, %) and solid ga...
- Autores:
-
Zapata Montoya, José Edgar
Arias Avendaño, Johan Manuel
Ciro Gómez, Gelmy Luz
- Tipo de recurso:
- Article of investigation
- Fecha de publicación:
- 2011
- Institución:
- Universidad de Antioquia
- Repositorio:
- Repositorio UdeA
- Idioma:
- eng
- OAI Identifier:
- oai:bibliotecadigital.udea.edu.co:10495/24049
- Acceso en línea:
- http://hdl.handle.net/10495/24049
https://revistas.unal.edu.co/index.php/agrocol/article/view/15500
- Palabra clave:
- Ácido Cítrico
Citric Acid
Frutas
Fruit
Alimentos - deshidratación, secado, etc.
Food - Drying
Piña
Pineapple
Secado osmótico
Osmotic drying
Ananás comosus
poscosecha
Post harvest
http://aims.fao.org/aos/agrovoc/c_36939
http://aims.fao.org/aos/agrovoc/c_386
- Rights
- openAccess
- License
- http://creativecommons.org/licenses/by-nc-sa/2.5/co/