Please use this identifier to cite or link to this item: https://hdl.handle.net/11147/2138
Full metadata record
DC FieldValueLanguage
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.issn0023-6438-
dc.identifier.issn1096-1127-
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.isoenen_US
dc.publisherAcademic Press Inc.en_US
dc.relation.ispartofLWT - Food Science and Technologyen_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.authoridTR10474en_US
dc.authoridTR44768en_US
dc.institutionauthorÖzen, Fatma Banu-
dc.departmentİzmir 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:000259897100041en_US
dc.identifier.scopus2-s2.0-50449096589en_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.identifier.doi10.1016/j.lwt.2008.01.010-
dc.relation.doi10.1016/j.lwt.2008.01.010en_US
dc.coverage.doi10.1016/j.lwt.2008.01.010en_US
dc.identifier.wosqualityQ1-
dc.identifier.scopusqualityQ1-
item.openairecristypehttp://purl.org/coar/resource_type/c_18cf-
item.cerifentitytypePublications-
item.fulltextWith Fulltext-
item.languageiso639-1en-
item.grantfulltextopen-
item.openairetypeArticle-
crisitem.author.dept03.08. Department of Food Engineering-
Appears in Collections:Food Engineering / Gıda Mühendisliği
Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection
WoS İndeksli Yayınlar Koleksiyonu / WoS Indexed Publications Collection
Files in This Item:
File Description SizeFormat 
2138.pdf521.22 kBAdobe PDFThumbnail
View/Open
Show simple item record



CORE Recommender

SCOPUSTM   
Citations

61
checked on Mar 29, 2024

WEB OF SCIENCETM
Citations

48
checked on Mar 27, 2024

Page view(s)

242
checked on Apr 15, 2024

Download(s)

338
checked on Apr 15, 2024

Google ScholarTM

Check




Altmetric


Items in GCRIS Repository are protected by copyright, with all rights reserved, unless otherwise indicated.