期刊名称：Chemical Industry and Chemical Engineering Quarterly
印刷版ISSN：1451-9372
出版年度：2015
卷号：21
期号：4
页码：547-559
DOI：10.2298/CICEQ140712011T
出版社：Association of the Chemical Engineers
摘要：A four factors three level Box-Behnken response surface design was employed in this study to investigate and optimize the effect of process variables (osmotic solution concentration, fruit to liquid ratio, temperature and dehydration time) on mass transfer properties such as weight reduction, solute gain, water loss, rehydration ratio, shrinkage and overall acceptability of the osmotically dehydrated amla cubes. The cubes of uniform size (10 mm ? 10 mm ? 10 mm) were impregnated into sugar solution of different solution concentration (30-50? Brix), temperature (30-50?C), fruit to liquid ratio (1:5 - 1:15 g/ml) and time (30-180 min). It was observed from the results that the process variables have significant effect on osmotic dehydration process. The optimum condition was found to be: sugar concentration of 50? Brix, solution temperature of 30?C, fruit to liquid ratio of 1:5 g/ml and immersion time of 133 min. respectively. The microstructural changes during osmotic dehydration were also investigated using scanning electron microscopy (SEM).
