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...
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| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Zhejiang University Press
2003-03-01
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| Series: | 浙江大学学报. 农业与生命科学版 |
| Subjects: | |
| Online Access: | https://www.academax.com/doi/10.3785/1008-9209.2003.02.0169 |
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| Summary: | 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. |
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| ISSN: | 1008-9209 2097-5155 |