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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Detalhes bibliográficos
Autor principal: Delgado, Teresa (author)
Outros Autores: Paim, Bruna (author), Pereira, J.A. (author), Casal, Susana (author), Ramalhosa, Elsa (author)
Formato: article
Idioma:eng
Publicado em: 2018
Assuntos:
Castanea sativa miller
Chestnut
Osmotic dehydration
Physicochemical properties
Response surface methodology
Texto completo:http://hdl.handle.net/10198/17924
País:Portugal
Oai:oai:bibliotecadigital.ipb.pt:10198/17924

Texto Completo

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

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