Open AccessOptimization of Osmo- Dehydration Process of Honey Ginger Candy by using Response Surface Methodology
Author(s) -
Soyoung Stephen,
Vignesh Kumar. E
Publication year - 2020
Publication title -
international journal of engineering and advanced technology
Language(s) - English
Resource type - Journals
ISSN - 2249-8958
DOI - 10.35940/ijeat.c5353.049420
Subject(s) - blanching , response surface methodology , dehydration , osmotic dehydration , immersion (mathematics) , food science , process variable , chemistry , materials science , process (computing) , mathematics , chromatography , biochemistry , computer science , pure mathematics , operating system
This report is to investigate the effects of process variables on the solid gain, water loss using the Response surface methodology (RSM). The ginger was Osmo-dehydrated using process variables such has blanching time, the temperature for an osmotic solution, immersion, & convective drying temperature .response variables tested were solid gain and water loss. The blanching is done to inactivate the enzyme and to increase permeability in ginger candy. The optimum Osmo-convective process conditions for a maximum solid gain, water loss, and overall acceptability of honey-ginger candy were 8.39 min blanching time, 39˚Csolution temperature, 94 min immersion time, and 70˚C convective drying temperature.