Optimization of sonication time, edible coating concentration, and osmotic solution °Brix for the dehydration process of quince slices using response surface methodology
Abstract The goal of this work was to examine the effects of sonication time, edible coating concentration (with guar gum), and °Brix (sucrose solution) on the osmotic dehydration (OD) parameters (mass reduction, water loss, soluble solids gain, and rehydration ratio) and the appearance properties (...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Wiley
2023-07-01
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| Series: | Food Science & Nutrition |
| Subjects: | |
| Online Access: | https://doi.org/10.1002/fsn3.3382 |