Effects of ultrasound time, xanthan gum, and sucrose levels on the osmosis dehydration and appearance characteristics of grapefruit slices: Process optimization using response surface methodology

Effects of ultrasound time, xanthan gum, and sucrose levels on the osmosis dehydration and appearance characteristics of grapefruit slices: Process optimization using response surface methodology

In this work, the novel use of ultrasonic pre-treatment and edible coating treatment during osmosis dehydration to optimize the weight reduction, moisture loss, sucrose gain, rehydration, and surface shrinkage using a response surface methodology (RSM) based on a central composite design (CCD) techn...

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Bibliographic Details
Main Authors: Fakhreddin Salehi, Helia Razavi Kamran, Kimia Goharpour
Format: Article
Language:English
Published: Elsevier 2023-08-01
Series:Ultrasonics Sonochemistry
Subjects:
Central composite design
RSM
Shrinkage
Sucrose absorption
Xanthan gum
Online Access:http://www.sciencedirect.com/science/article/pii/S1350417723002171

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http://www.sciencedirect.com/science/article/pii/S1350417723002171

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