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dc.contributor.authorÖzdemir, Murat
dc.contributor.authorÖzen, Fatma Banu
dc.contributor.authorDock, Lisa Lotte
dc.contributor.authorFloros, John
dc.date.accessioned2016-09-19T08:16:25Z
dc.date.available2016-09-19T08:16:25Z
dc.date.issued2008-12
dc.identifier.citationÖzdemir, M., Özen, F. B., Dock, L. L., and Floros, J. D. (2008). Optimization of osmotic dehydration of diced green peppers by response surface methodology. LWT - Food Science and Technology, 41(10), 2044-2050. doi: 10.1016/j.lwt.2008.01.010en_US
dc.identifier.issn0023-6438
dc.identifier.uridoi.org/10.1016/j.lwt.2008.01.010
dc.identifier.urihttp://hdl.handle.net/11147/2138
dc.description.abstractOsmotic dehydration of diced green peppers was optimized with respect to temperature (20-40 °C), time (15-600 min), salt (0-10 g/100 g) and sorbitol (0-10 g/100 g) concentrations through response surface methodology. Water loss (WL), solids gain (SG), salt uptake (SA) and sorbitol uptake (SO) were the responses in a 24 central composite rotatable design. Models developed for all responses were significant (p ≤ 0.01) without significant lack of fit. Results suggested that optimum processing conditions of 5.5 g salt/100 g and 6 g sorbitol/100 g at 30 °C after 240 min would result in WL = 23.3%, SG = 4.1%, SA = 8 g/100 g dry pepper and SO = 2.4 g/100 ml extract. © 2008 Swiss Society of Food Science and Technology.en_US
dc.language.isoengen_US
dc.publisherElsevieren_US
dc.relation.isversionof10.1016/j.lwt.2008.01.010en_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectGreen pepperen_US
dc.subjectOptimizationen_US
dc.subjectOsmotic dehydrationen_US
dc.subjectResponse surface methodologyen_US
dc.subjectDehydrationen_US
dc.titleOptimization of osmotic dehydration of diced green peppers by response surface methodologyen_US
dc.typearticleen_US
dc.contributor.authorIDTR10474en_US
dc.contributor.authorIDTR44768en_US
dc.contributor.institutionauthorÖzen, Fatma Banu
dc.relation.journalLWT - Food Science and Technologyen_US
dc.contributor.departmentIzmir Institute of Technology. Food Engineeringen_US
dc.identifier.volume41en_US
dc.identifier.issue10en_US
dc.identifier.startpage2044en_US
dc.identifier.endpage2050en_US
dc.identifier.wosWOS:000259897100041
dc.identifier.scopusSCOPUS:2-s2.0-50449096589
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US


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