Optimisation of vacuum pulse osmotic dehydration of blanched pumpkin
Version of Record online: 13 FEB 2014
© 2014 Institute of Food Science and Technology
International Journal of Food Science & Technology
Volume 49, Issue 9, pages 2008–2014, September 2014
How to Cite
Corrêa, J. L. G., Ernesto, D. B., Alves, J. G. L. F. and Andrade, R. S. (2014), Optimisation of vacuum pulse osmotic dehydration of blanched pumpkin. International Journal of Food Science & Technology, 49: 2008–2014. doi: 10.1111/ijfs.12502
- Issue online: 19 AUG 2014
- Version of Record online: 13 FEB 2014
- Manuscript Accepted: 16 DEC 2013
- Manuscript Received: 22 AUG 2013
Figure S1. Response surface of water activity (aw) at constant vacuum pressure of 150 mbar and vacuum pulse time of 15 min.
Figure S2. Response surface of water loss (WL) [(kg kg−1) × 100] at constant: (a) vacuum pressure of 150 mbar and vacuum pulse time of 15 min; (b) 10 and 35 (kg per 100 kg) concentration of NaCl and sucrose; (c) 35 (kg per 100 kg) of sucrose concentration and 150 mbar of vacuum pulse pressure; (d) 10 (kg per 100 kg) of NaCl concentration and 15 min of vacuum pulse time.
Figure S3. Simultaneous optimisation of vacuum pulse osmotic dehydration of pumpkin with desirability function.
Table S1. Main effects on water loss (WL) of PVOD pumpkin slices.
Table S2. Matrix of CCD of PVOD pumpkin slices.
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