Optimization of osmotic dehydration of potato using response surface methodology

Author:

Eren İsmail,Kaymak-Ertekin Figen

Publisher

Elsevier BV

Subject

Food Science

Reference36 articles.

1. AOAC (1980). Association of Official Analytical Chemist Official Methods of Analysis. Washington, DC.

2. Araujo, E. A. F. & Murr, F. E. X. (2002). Optimization of osmotic dehydration of nectarine (Prunus persica) using response surface methodology. In Proceeding of the 13th international drying symposium, vol. B (p. 1000). Beijing, China.

3. Studies on osmotic dehydration of bananas;Bongirwar;Journal of Food Science and Technology, India,1977

4. Empirical model building and response surfaces;Box,1987

5. Viscosities of aqueous solutions of sucrose and sodium chloride of interest in osmotic dehydration processes;Chenlo;Journal of Food Engineering,2002

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