Optimization of Osmotic Dehydration Process for Manufacturing a Dried Sweet Pumpkin
Na, K.M.;Cha, W.S.;Park, J.H.;Oh, S.L.;Cho, Y.J.;Lee, W.Y.(Sangju National University, Sangju, Republic of Korea)E-mail:[email protected] | Hong, J.H.(Kyungpook National University, Daegu, Republic of Korea)
This study was conducted to develop a sweet pumpkin to intermediate materials for various processed foods and dried food having high quality. Factorial experiment design with three variables having three levels was adapted and response surface methodology was used to determine optimum conditions for osmotic dehydration of sweet pumpkin. The moisture content, weight reduction, moisture loss and solid gain after osmotic dehydration increased according to increasement of immersion temperature, concentration and time. The effect of concentration was more significant than that of temperature and time at given conditions. Sugar concentration and vitamin C content increased in accordance with increasement of immersion temperature, concentration and time during osmotic dehydration.
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