Optimization and modeling of vacuum impregnation of pineapple rings and comparison with osmotic dehydration
Binuja Thomas,
Sudheer Kundukulangara Pulissery,
K. B. Sankalpa
et al.
Abstract:The vacuum impregnation (VI) process parameters (vacuum pressure = 20–60 kPa; VI temperature = 35–55°C; concentration of the sucrose solution = 40–60 °Brix; and vacuum process time = 8–24 min) for pineapple rings were optimized based on the moisture content (MC), water loss (WL), solids gain (SG), yellowness index (YI), and total soluble solids (TSS) content of pineapple rings using response surface methodology (RSM). A relationship was developed between the process and response variables using RSM and artific… Show more
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