Abstract:
Osmotic dehydration of carrot slices in sugar solutions at different solution concentrations, temperatures and process duration of 120min. was analyzed for moisture content (% w.b.), ash content, pH and beta-carotene. The beta-carotene content increased with increase of syrup concentration and temperature, and the ash, pH and moisture content (% w.b.) decreased with increase of syrup concentration and temperature.
Reference this Research Paper (copy & paste below code):
Gousia Gani, Avanish Kumar (2018); Effect of Drying Temperature and Microwave Power on the Physico-Chemical Characteristics of Osmo-Dehydrated Carrot Slices;
Int J Sci Res Publ 3(11) (ISSN: 2250-3153). http://www.ijsrp.org/research-paper-1113.php?rp=P232001
