چکیده مقاله
In this research, the ultrasound assisted osmotic dehydration of courgette rings using sorbitol/sucrose solution under different temperature 5, 25 and 50oC for 2h were investigated Sucrose 35%w/v and sorbitol solutions 5, 10 and 15%w/v were used for osmotic dehydration processes Results showed that, all processing factors had also a significant effect on the solid gain and water loss p
کلیدواژهها
نویسندگان
Mohsen Mokhtarian
Department of Food Science and Technology, Roudhen Branch, Islamic Azad University, Roudhen, Iran
Fatemeh Koushki
Department of Food Science and Technology, Roudhen Branch, Islamic Azad University, Roudhen, Iran
Sheyda Tavakoli
Department of Food Science and Technology, Roudhen Branch, Islamic Azad University, Roudhen, Iran
شیوه ارجاع
Mokhtarian, Mohsen and Koushki, Fatemeh and Tavakoli, Sheyda,1402,Ultrasonic Osmotic Dehydration Properties of Courgette,The 7th International Conference on Interdisciplinary Studies in Food Industry and Nutrition Sciences of Iran,Tehran
ارائهشده در
مجموعه مقالات هفتمین همایش بین المللی مطالعات میان رشته ای در صنایع غذایی و علوم تغذیه ایران30 آبان 1402 · تهران