tailieunhanh - Studies on physical and organoleptic properties of osmotically dehydrated carrot (Daucus carota L.) slices
In this work, studied the effect of different concentrations of osmotic agents . salt solutions (5%, 8%, 11% concentration) and sugar solutions (55oBrix, 60oBrix, 65oBrix concentration) on microwave drying and various physical parameters of carrot slices. Overall analysis of the physical parameters of the dehydrated carrot slices indicated that the sugar solution is superior to that of salt solution. In initial analysis, if fresh carrot slices, the colour was reddish and moisture content was observed very high. The time required for osmotic drying was 4 hrs for each concentration of all solutions. | Studies on physical and organoleptic properties of osmotically dehydrated carrot Daucus carota L. slices
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