Title of article :
Pulsed Vacuum Osmotic Dehydration of Garlic Bulbs followed by Microwave Drying
Author/Authors :
Hamledari، A. نويسنده M. Sc. Graduate Student of Food Science and Technology, Science and Research Branch , , Bassiri ، A. R. نويسنده Assistant Professor of Institute of Chemical Technologies, Iranian Research Organization of Science and Technology (IROST), Tehran, Iran. , , Ghiassi Tarzi، B. نويسنده Assistant Professor of the College of Food Science and Technology, Science and Research Branch , , Bameni Moghaddam، M. نويسنده Associate Professor of Statistics ,
Issue Information :
سالنامه با شماره پیاپی 0 سال 2012
Abstract :
ABSTRACT: The combination of pulsed vacuum osmotic dehydration and microwave drying of garlic bulbs were examined. The response surface methodology (RSM) was used to determine the effect of NaCl concentration (8%-20%), osmotic solution temperature (25-65°C), operation pressure (240-830 mbar), immersion time (20-300 min) and microwave power level (100-600 W) on water loss (WL), solids gain (SG), weight reduction (WR), hardness and shrinkage of samples. Analysis of the results showed that by increasing the osmotic solution concentration, temperature and immersion time, WL and WR will increase. The effect on SG was almost the same as WL except the effect of temperature. Increasing temperature resulted in an initial increase in SG for a period of time, followed by a decrease. NaCl concentration, temperature and immersion time showed the significant influence on hardness.
Journal title :
Journal of Food Biosciences and Technology
Journal title :
Journal of Food Biosciences and Technology
