Optimization of Process Parameters on Osmotic Dehydration of Radish Slices

Khin Swe Oo; Soe Soe Than; Vak, Zo Khua

MERAL Myanmar Education Research and Learning Portal

Index Tree

RootNode
- Co-operative College, Mandalay
- Cooperative College, Phaunggyi
- Co-operative University, Sagaing
- Co-operative University, Thanlyin
- Dagon University
- Kyaukse University
- Laquarware Technological college
- Mandalay Technological University
- Mandalay University of Distance Education
- Mandalay University of Foreign Languages
- Maubin University
- Mawlamyine University
- Meiktila University
- Mohnyin University
- Myanmar Institute of Information Technology
- Myanmar Maritime University
- National Management Degree College
- Naypyitaw State Academy
- Pathein University
- Sagaing University
- Sagaing University of Education
- Taunggyi University
- Technological University, Hmawbi
- Technological University (Kyaukse)
- Technological University Mandalay
- University of Computer Studies, Mandalay
- University of Computer Studies Maubin
- University of Computer Studies, Meikhtila
- University of Computer Studies Pathein
- University of Computer Studies, Taungoo
- University of Computer Studies, Yangon
- University of Dental Medicine Mandalay
- University of Dental Medicine, Yangon
- University of Information Technology
- University of Mandalay
- University of Medicine 1
- University of Medicine 2
- University of Medicine Mandalay
- University of Myitkyina
- University of Public Health, Yangon
- University of Veterinary Science
- University of Yangon
- West Yangon University
- Yadanabon University
- Yangon Technological University
- Yangon University of Distance Education
- Yangon University of Economics
- Yangon University of Education
- Yangon University of Foreign Languages
- Yezin Agricultural University
- New Index

Item

{"_buckets": {"deposit": "9d44f863-f9d3-4b69-84be-ce51d7ef57d3"}, "_deposit": {"created_by": 16, "id": "6916", "owner": "16", "owners": [16], "owners_ext": {"displayname": "Aye", "username": "aye"}, "pid": {"revision_id": 0, "type": "depid", "value": "6916"}, "status": "published"}, "_oai": {"id": "oai:meral.edu.mm:recid/00006916", "sets": ["user-uy"]}, "communities": ["ccm", "ccp", "kyauksetu", "ltc", "maas", "miit", "mlmu", "mmu", "mtlu", "mtu", "mub", "mude", "mufl", "pathein", "scu", "suoe", "tcu", "tgu", "tuh", "tum", "ucsm", "ucsmtla", "ucsmub", "ucspathein", "ucstaungoo", "ucsy", "udmm", "udmy", "uit", "um", "um1", "um2", "umkn", "umm", "uphy", "urj", "uvs", "uy", "yau", "ydbu", "ytu", "yude", "yueco", "yufl", "yuoe"], "item_1583103067471": {"attribute_name": "Title", "attribute_value_mlt": [{"subitem_1551255647225": "Optimization of Process Parameters on Osmotic Dehydration of Radish Slices", "subitem_1551255648112": "en"}]}, "item_1583103085720": {"attribute_name": "Description", "attribute_value_mlt": [{"interim": "Response surface methodology was used to determine for optimum processing condition that yield maximum water loss and weight reduction and minimum solid gain during osmotic dehydration of radish in salt solution. The experiments were conducted according to Box-Behnken Design. The independent process variables for osmotic dehydration were processing time (30-120min), temperature (40-60°C) and salt concentration (6-10%w/w). The osmotic dehydration process was optimized for water loss, solid gain, and weight reduction. The optimum conditions were found to be; temperature = 44.575°C, immersion time =30min, salt concentration =6%. At this optimum point, water loss, solid gain and weight reduction were found to be (27.87g/100g initial sample), (1.05g/100g initial sample) and (26.83 g/100g initial sample), respectively."}]}, "item_1583103108160": {"attribute_name": "Keywords", "attribute_value_mlt": [{"interim": "Response surface methodology"}, {"interim": "Box-Behnken Design"}, {"interim": "Optimization"}, {"interim": "Raddish"}]}, "item_1583103120197": {"attribute_name": "Files", "attribute_type": "file", "attribute_value_mlt": [{"accessrole": "open_access", "date": [{"dateType": "Available", "dateValue": "2020-12-18"}], "displaytype": "preview", "download_preview_message": "", "file_order": 0, "filename": "22.pdf", "filesize": [{"value": "535 KB"}], "format": "application/pdf", "future_date_message": "", "is_thumbnail": false, "licensetype": "license_0", "mimetype": "application/pdf", "size": 535000.0, "url": {"url": "https://meral.edu.mm/record/6916/files/22.pdf"}, "version_id": "1d005031-9e49-4ebc-92c3-483bf1e12c87"}]}, "item_1583103131163": {"attribute_name": "Journal articles", "attribute_value_mlt": [{"subitem_issue": "06", "subitem_journal_title": "Technology Reports of Kansai University", "subitem_pages": "2731- 2738", "subitem_volume": "62"}]}, "item_1583105942107": {"attribute_name": "Authors", "attribute_value_mlt": [{"subitem_authors": [{"subitem_authors_fullname": "Khin Swe Oo"}, {"subitem_authors_fullname": "Soe Soe Than"}, {"subitem_authors_fullname": "Vak, Zo Khua"}]}]}, "item_1583108359239": {"attribute_name": "Upload type", "attribute_value_mlt": [{"interim": "Publication"}]}, "item_1583108428133": {"attribute_name": "Publication type", "attribute_value_mlt": [{"interim": "Journal article"}]}, "item_1583159729339": {"attribute_name": "Publication date", "attribute_value": "2020-07-01"}, "item_1583159847033": {"attribute_name": "Identifier", "attribute_value": "ISSN: 04532198"}, "item_title": "Optimization of Process Parameters on Osmotic Dehydration of Radish Slices", "item_type_id": "21", "owner": "16", "path": ["1582967436313"], "permalink_uri": "http://hdl.handle.net/20.500.12678/0000006916", "pubdate": {"attribute_name": "Deposited date", "attribute_value": "2020-12-18"}, "publish_date": "2020-12-18", "publish_status": "0", "recid": "6916", "relation": {}, "relation_version_is_last": true, "title": ["Optimization of Process Parameters on Osmotic Dehydration of Radish Slices"], "weko_shared_id": -1}

Optimization of Process Parameters on Osmotic Dehydration of Radish Slices

http://hdl.handle.net/20.500.12678/0000006916

Preview

Name / File	License	Actions
22.pdf (535 KB)

Publication type
		Journal article
Upload type
		Publication
Title
	Title	Optimization of Process Parameters on Osmotic Dehydration of Radish Slices
	Language	en
Publication date		2020-07-01
Authors
		Khin Swe Oo
		Soe Soe Than
		Vak, Zo Khua
Description
		Response surface methodology was used to determine for optimum processing condition that yield maximum water loss and weight reduction and minimum solid gain during osmotic dehydration of radish in salt solution. The experiments were conducted according to Box-Behnken Design. The independent process variables for osmotic dehydration were processing time (30-120min), temperature (40-60°C) and salt concentration (6-10%w/w). The osmotic dehydration process was optimized for water loss, solid gain, and weight reduction. The optimum conditions were found to be; temperature = 44.575°C, immersion time =30min, salt concentration =6%. At this optimum point, water loss, solid gain and weight reduction were found to be (27.87g/100g initial sample), (1.05g/100g initial sample) and (26.83 g/100g initial sample), respectively.
Keywords
		Response surface methodology, Box-Behnken Design, Optimization, Raddish
Identifier		ISSN: 04532198
Journal articles
		06
		Technology Reports of Kansai University
		2731- 2738
		62

Back

views

downloads

See details

	Views	Downloads

Versions

Ver.1

2020-12-18 07:55:09.608504

Show All versions

Export

OAI-PMH

DublinCore

Other Formats

JSON

Index Link

Index Tree

Item

Optimization of Process Parameters on Osmotic Dehydration of Radish Slices

Versions

Share

Export