|
|
| KUO,Chia-Hung; LIN,Jinqiong; HUANG,Chun-Yung; HSIEH,Shu-Ling; LI,Shaohua; KUO,Jen-Min; SHIEH,Chwen-Jen. |
| Abstract Watermelon rind, comprising 35% of the fruit’s total mass, usually discarded due to its unappealing flavor and lack of sweetness. In this study, candied watermelon rind was prepared through osmotic dehydration at vacuum (VOD) and atmospheric pressure (OD). The effects of independent variables (sucrose concentration, immersion time and temperature) on the dependent variables, including solid gain (SG) and water loss (WL) of watermelon rind, were evaluated using multiple response surface methodology. The SG and WL increased with the increasing sucrose concentration, immersion time and temperature for both VOD and OD, but VOD greatly increased the mass transfer rate. The kinetic constants were obtained by fitting the data of SG and WL to the Fick’s... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Vacuum; Solid gain; Dehydration efficiency; Mass transfer kinetics; Response surface methodology. |
| Ano: 2018 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000500228 |
| |
