Osmotic dehydration pretreatment for improving the quality attributes of frozen mango: effects of different osmotic solutes and concentrations on the samples

2013 ◽  
Vol 49 (4) ◽  
pp. 960-968 ◽  
Author(s):  
Jin-Hong Zhao ◽  
Rui Hu ◽  
Hong-Wei Xiao ◽  
Yang Yang ◽  
Fang Liu ◽  
...  
Keyword(s):  
Osmotic Dehydration ◽  
Quality Attributes ◽  
Osmotic Solutes

scholarly journals Preparation of Pineapple (Ananas comosus) Candy Using Osmotic Dehydration Combined With Solar Drying

2016 ◽  
Vol 13 (1) ◽  
pp. 87-93
Author(s):  
Sultana Anjuman Ara Khanom ◽  
Md Mashiar Rahman ◽  
M Burhan Uddin
Keyword(s):  
Sensory Quality ◽  
Osmotic Dehydration ◽  
Quality Attributes ◽  
Ananas Comosus ◽  
Sugar Solution ◽  
Solar Drying ◽  
Anova Test ◽  
Solar Drier

This study was conducted to develop pineapple candy prepared from fresh pineapple using 40, 50 and 60% sugar solution and then dried in solar drier. Acceptability of the product was also assessed. The thickness of pineapple slices were 0.5 and 1.0 cm. The pineapple slices were dipped into 40, 50 & 60% sugar solutions for overnight and then dried in solar drier. It was found that 0.5 cm thick of pineapple slices dried quickly than 1 cm thick slices. Sensory quality attributes of the prepared pineapple candy were analysed on the basis of colour, flvour, texture and overal acceptability using ANOVA test followed by DMRT test for identification of  the best pineapple candy. Samples having  0.5 cm slice, osmosed in 60 % sugar solution and 0.5 cm slice, osmosed in 50% sugar solution were the preferred samples with respect to quality attributes and ranked as “like very much”. The samples having 0.5 cm slice, osmosed in 60 % sugar solution  was the most acceptable among candies prepared under the study.The Agriculturists 2015; 13(1) 87-93

scholarly journals Osmotic Dehydration and Assessment of Quality Attributes of Seasonal Vegetable Crops: Carrot and Beetroot Cubes

2020 ◽  
Vol 5 (4) ◽  
pp. 199-217
Author(s):  
Shamsher Ali ◽  
◽  
Alka Sharma
Keyword(s):  
Response Surface Methodology ◽  
Response Surface ◽  
Osmotic Dehydration ◽  
Sucrose Concentration ◽  
Quality Attributes ◽  
Vegetable Crops ◽  
Rehydration Ratio ◽  
Overall Acceptability ◽  
Nacl Concentration ◽  
Osmotic Solution

Fulfilling the food demand of a growing population is the biggest challenge as lot of food globally got wasted due to improper storage and processing. Osmotic dehydration offers high-quality preservation and maintenance of the integrity of fruits & vegetables. Response surface methodology was performed to estimate the main effect of osmotic dehydration process on quality attributes of carrot and beetroot cubes. Higher values of the osmotic solution of salt and sucrose at sample to solution ratio of 1:5 had provoked higher flows of water and solutes through the carrot and beetroot cubes. The range of NaCl concentration varies from 4-12 % w/v in carrot and 12-16 % w/v in beetroot for 2, 4 and 6 hour. However, sucrose concentration varies from 40-60º Brix in both carrot and beetroot. Quality attribute of carrot and beetroot including ascorbic acid, carotenoid, total phenol etc. didn’t changed on recommended process variables 50º Brix of sucrose + 8 % w/v sodium chloride for carrot and 50º Brix of sucrose + 14 % w/v NaCl for beetroot under osmotic dehydration for 4 hours. It was considered to get maximum water loss, weight reduction, subsequent rehydration ratio, overall acceptability and minimum solute gain of rehydrated product. Keywords: Osmotic dehydration; Carrot; Beetroot; Preservation; Response Surface Methodology

Effect of Osmotic Dehydration with Pulsed Vacuum on Hot-Air Drying Kinetics and Quality Attributes of Cherry Tomatoes

2013 ◽  
Vol 31 (6) ◽  
pp. 698-706 ◽  
Author(s):  
Kejing An ◽  
Hui Li ◽  
Dandan Zhao ◽  
Shenghua Ding ◽  
Hongyan Tao ◽  
...  
Keyword(s):  
Osmotic Dehydration ◽  
Quality Attributes ◽  
Drying Kinetics ◽  
Hot Air Drying ◽  
Air Drying ◽  
Hot Air ◽  
Cherry Tomatoes

scholarly journals Effect of osmotic dehydration pretreatment and glassy state storage on the quality attributes of frozen mangoes under long-term storage

2017 ◽  
Vol 54 (6) ◽  
pp. 1527-1537 ◽  
Author(s):  
Jin-Hong Zhao ◽  
Hong-Wei Xiao ◽  
Yang Ding ◽  
Ying Nie ◽  
Yu Zhang ◽  
...  
Keyword(s):  
Osmotic Dehydration ◽  
Glassy State ◽  
Quality Attributes ◽  
Long Term Storage ◽  
Term Storage

Impact of Clone Refactoring on External Quality Attributes of Open Source Softwares

2018 ◽  
pp. 86-94
Author(s):  
Himanshi Vashisht ◽  
Sanjay Bharadwaj ◽  
Sushma Sharma
Keyword(s):  
Open Source ◽  
Internal Structure ◽  
Software Quality ◽  
Source Code ◽  
Quality Attributes ◽  
Software Component ◽  
External Quality ◽  
Code Refactoring ◽  
Observable Behaviour

Code refactoring is a “Process of restructuring an existing source code.”. It also helps in improving the internal structure of the code without really affecting its external behaviour”. It changes a source code in such a way that it does not alter the external behaviour yet still it improves its internal structure. It is a way to clean up code that minimizes the chances of introducing bugs. Refactoring is a change made to the internal structure of a software component to make it easier to understand and cheaper to modify, without changing the observable behaviour of that software component. Bad smells indicate that there is something wrong in the code that have to refactor. There are different tools that are available to identify and emove these bad smells. A software has two types of quality attributes- Internal and external. In this paper we will study the effect of clone refactoring on software quality attributes.

Processing and quality attributes of gowe: a malted and fermented cereal-based beverage from Benin

Food Chain ◽  
2014 ◽  
Vol 4 (2) ◽  
pp. 171-183 ◽  
Author(s):  
Laurent Adinsi ◽  
Générose Vieira-Dalode ◽  
Noël Akissoe ◽  
Victor Anihouvi ◽  
Christian Mestres ◽  
...  
Keyword(s):  
Quality Attributes
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