Optimization of osmotic dehydration of chestnut (Castanea sativa Mill.) slices using response surface methodology

Osmotic dehydration of chestnut slices in sucrose was optimized for the first time by Response Surface Methodology (RSM). Experiments were planned according to a three-factor central composite design (α=1.68), studying the in uence of sucrose concentration, temperature and time, on the following par...

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Bibliographic Details
Main Author: Delgado, Teresa (author)
Other Authors: Paim, Bruna (author), Pereira, J.A. (author), Casal, Susana (author), Ramalhosa, Elsa (author)
Format: article
Language:eng
Published: 2018
Subjects:
Castanea sativa miller
Chestnut
Osmotic dehydration
Physicochemical properties
Response surface methodology
Online Access:http://hdl.handle.net/10198/17924
Country:Portugal
Oai:oai:bibliotecadigital.ipb.pt:10198/17924

Internet

http://hdl.handle.net/10198/17924

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