مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Persian Verion
Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

video

Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

sound

Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Persian Version

Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

View:

637
Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Download:

0
Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Cites:

Information Journal Paper

Title

OPTIMIZING QUALITY CHARACTERISTICSOF SEMIWET KUMQUAT WITH OSMOTIC-ULTRASONIC METHODS

Pages

  395-409

Abstract

 In this study, response surface methodology was used to optimize the osmotic-ultrasonic drying condition to achieve maximum water loss, PHENOLIC COMPOUNDs and minimum solid gain and %EC50. Temperature (40, 50 and 60oC), processing time (4, 7 and 10h), sucrose syrup concentration (40, 50 and 60% v/w) and frequency (0, 35 and 130 KHz) were the investigated factors influencing KUMQUAT properties during the osmotic-ultrasonic drying. The liquid medium to fruit ratio was 10: 1 (weight basis). Experiments were designed according to the central composite rotatable design. Results showed that the linear effects of temperature, processing time, sucrose syrup concentration and frequency on water loss, solid gain, PHENOLIC COMPOUND and EC50 were statistically significant (p<0.05). For each response, second-order polynomial models were developed using multiple linear regression analysis. Analysis of variance was performed to check the adequacy and accuracy of the fitted models.

Cites

  • No record.

    • References

  • No record.

    • Cite

    APA: Copy

    KARAMI, Z., EMAM DJOMEH, Z., SADEGHI MAHOONAK, A., & SHAHRYARI, F.. (2013). OPTIMIZING QUALITY CHARACTERISTICSOF SEMIWET KUMQUAT WITH OSMOTIC-ULTRASONIC METHODS. JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ), 22(4), 395-409. SID. https://sid.ir/paper/148529/en

    Vancouver: Copy

    KARAMI Z., EMAM DJOMEH Z., SADEGHI MAHOONAK A., SHAHRYARI F.. OPTIMIZING QUALITY CHARACTERISTICSOF SEMIWET KUMQUAT WITH OSMOTIC-ULTRASONIC METHODS. JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ)[Internet]. 2013;22(4):395-409. Available from: https://sid.ir/paper/148529/en

    IEEE: Copy

    Z. KARAMI, Z. EMAM DJOMEH, A. SADEGHI MAHOONAK, and F. SHAHRYARI, “OPTIMIZING QUALITY CHARACTERISTICSOF SEMIWET KUMQUAT WITH OSMOTIC-ULTRASONIC METHODS,” JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ), vol. 22, no. 4, pp. 395–409, 2013, [Online]. Available: https://sid.ir/paper/148529/en

    Related Journal Papers

    Related Seminar Papers

  • No record.

    • Related Plans

  • No record.

    • Recommended Workshops





    Move to top