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Drying Technology
An International Journal
Volume 30, 2012 - Issue 7
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Original Articles

Optimization of Osmo-convective Dehydration Process for the Development of Honey-ginger Candy Using Response Surface Methodology

R. Gupta University Institute of Chemical Engineering and Technology, Panjab University, Chandigarh, India
,
B. Singh Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal (Sangrur), India
&
U. S. Shivhare University Institute of Chemical Engineering and Technology, Panjab University, Chandigarh, IndiaCorrespondence[email protected]
Pages 750-759 | Published online: 18 Apr 2012

Citations (10)

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Read on this site (3)

Duu-Jong Lee, Gwan-Yu Chen, Yin-Ru Chang, ArunS. Mujumdar & Jo-Shu Chang. (2013) Cyclic Filtration-Cleaning of Chlorella vulgaris Using Surface-Modified Hydrophilic Polytetrafluoroethylene Membrane with Polyaluminum Chloride as Coagulant. Drying Technology 31:2, pages 207-212.
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Duu-Jong Lee, Ay Su & ArunS. Mujumdar. (2013) Bound Water Content in Wet Materials. Drying Technology 31:2, pages 202-206.
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Sze Pheng Ong, Chung Lim Law & Ching Lik Hii. (2012) Optimization of Heat Pump–Assisted Intermittent Drying. Drying Technology 30:15, pages 1676-1687.
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Articles from other publishers (7)

P. Saleena, E. Jayashree & K Anees. (2023) A Comprehensive Review on Vacuum Impregnation: Mechanism, Applications and Prospects. Food and Bioprocess Technology.
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Assana Pingdwendé Zongo, Seddik Khalloufi & Cristina Ratti. (2021) Effect of viscosity and rheological behavior on selective mass transfer during osmotic dehydration of mango slices in natural syrups. Journal of Food Process Engineering 44:7.
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Paula R. Fernández, Nancy Lovera & Laura A. Ramallo. (2020) Sucrose syrup reuse during one‐ and multi‐stage osmotic dehydration of pineapple. Journal of Food Process Engineering 43:6.
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V. Ramya & N. K. Jain. (2017) A Review on Osmotic Dehydration of Fruits and Vegetables: An Integrated Approach. Journal of Food Process Engineering 40:3, pages e12440.
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Liu Jiang, Xin Li & Dongfeng Wang. (2016) Development of a Rapid Method for the Evaluation of DPPH Radical Scavenging Activity of Ginger (Zingiber officinale) Foods Based on Cyclic Voltammetry. Food Analytical Methods 10:5, pages 1419-1429.
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Sachin R. Adsare, Ashwini N. Bellary, H.B. Sowbhagya, Revathy Baskaran, Maya Prakash & Navin K. Rastogi. (2016) Osmotic treatment for the impregnation of anthocyanin in candies from Indian gooseberry (Emblica officinalis). Journal of Food Engineering 175, pages 24-32.
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Poonam Baniwal & Bahadur Singh Hathan. (2015) Process Parameter Optimization for the Development of Ready-to-Eat Instant Sand Pear Candy Using Response Surface Methodology. Journal of Food Processing and Preservation 39:6, pages 3098-3109.
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