Vol. 5, Issue 4 (2017)
Effect of process variables on osmotic dehydration of carrot slices
Author(s): Sudharshan Reddy Ravula, Divyasree Arepally, Ganduri Sandeep, Surender Reddy Munagala and Parabhaker Reddy Ravula
Abstract: The objective of the present investigation was to study the effect of temperature (45–55 °C), immersion time (2 and 3 h), and sucrose (45–55% w/v) concentrations on the water loss (WL), solid gain (SG), and Rehydration ratio (RR) of osmotic dehydrated carrot slices. Moreover, the sensory attributes such as colour, taste, appearance, flavour and overall acceptability for both dehydrated and rehydrated carrot slices was also observed. All the dependent variables were significantly affected by the independent variables. In the present investigation, the optimum condition for dehydrated carrot slices was found to be as 55% w/v at 55 °C for 2 h.
Pages: 1280-1284 | 995 Views 95 Downloads
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How to cite this article:
Sudharshan Reddy Ravula, Divyasree Arepally, Ganduri Sandeep, Surender Reddy Munagala, Parabhaker Reddy Ravula. Effect of process variables on osmotic dehydration of carrot slices. Int J Chem Stud 2017;5(4):1280-1284.
