Effect of osmotic dehydration pretreatment of carrots
The influences of different factors in the osmotic dehydration efficiency of carrots were studied by the orthogonal experiment, which were the density of sucrose solution/%, ratio of solid to liquid/kg·kg<sup>-1</sup>, osmotic dehydration time/min, blanching, slicing direction, thickness...
| Published in: | 浙江大学学报. 农业与生命科学版 |
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| Main Authors: | , |
| Format: | Article |
| Language: | English |
| Published: |
Zhejiang University Press
2003-03-01
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| Subjects: | |
| Online Access: | https://www.academax.com/doi/10.3785/1008-9209.2003.02.0169 |
| _version_ | 1849517110485581824 |
|---|---|
| author | TIAN Hong-ping WANG Jian-ping |
| author_facet | TIAN Hong-ping WANG Jian-ping |
| author_sort | TIAN Hong-ping |
| collection | DOAJ |
| container_title | 浙江大学学报. 农业与生命科学版 |
| description | The influences of different factors in the osmotic dehydration efficiency of carrots were studied by the orthogonal experiment, which were the density of sucrose solution/%, ratio of solid to liquid/kg·kg<sup>-1</sup>, osmotic dehydration time/min, blanching, slicing direction, thickness of slice, and coring. The results showed that blanching was the most important factor influencing the dewatering rate; the high-density sucrose solution can be helpful to preserve the color; most of the dewatering happened in the first 120 minutes of dehydration; and the thinner was the slices, the higher was the dewatering rate. At last, the optimum method of osmotic dehydration of carrots was put forward. |
| format | Article |
| id | doaj-art-eaa65b81511d4253a5fb10fa09630d49 |
| institution | Directory of Open Access Journals |
| issn | 1008-9209 2097-5155 |
| language | English |
| publishDate | 2003-03-01 |
| publisher | Zhejiang University Press |
| record_format | Article |
| spelling | doaj-art-eaa65b81511d4253a5fb10fa09630d492025-08-20T02:54:50ZengZhejiang University Press浙江大学学报. 农业与生命科学版1008-92092097-51552003-03-012916917410.3785/1008-9209.2003.02.016910089209Effect of osmotic dehydration pretreatment of carrotsTIAN Hong-pingWANG Jian-pingThe influences of different factors in the osmotic dehydration efficiency of carrots were studied by the orthogonal experiment, which were the density of sucrose solution/%, ratio of solid to liquid/kg·kg<sup>-1</sup>, osmotic dehydration time/min, blanching, slicing direction, thickness of slice, and coring. The results showed that blanching was the most important factor influencing the dewatering rate; the high-density sucrose solution can be helpful to preserve the color; most of the dewatering happened in the first 120 minutes of dehydration; and the thinner was the slices, the higher was the dewatering rate. At last, the optimum method of osmotic dehydration of carrots was put forward.https://www.academax.com/doi/10.3785/1008-9209.2003.02.0169carrotosmotic dehydrationpretreatment |
| spellingShingle | TIAN Hong-ping WANG Jian-ping Effect of osmotic dehydration pretreatment of carrots carrot osmotic dehydration pretreatment |
| title | Effect of osmotic dehydration pretreatment of carrots |
| title_full | Effect of osmotic dehydration pretreatment of carrots |
| title_fullStr | Effect of osmotic dehydration pretreatment of carrots |
| title_full_unstemmed | Effect of osmotic dehydration pretreatment of carrots |
| title_short | Effect of osmotic dehydration pretreatment of carrots |
| title_sort | effect of osmotic dehydration pretreatment of carrots |
| topic | carrot osmotic dehydration pretreatment |
| url | https://www.academax.com/doi/10.3785/1008-9209.2003.02.0169 |
| work_keys_str_mv | AT tianhongping effectofosmoticdehydrationpretreatmentofcarrots AT wangjianping effectofosmoticdehydrationpretreatmentofcarrots |