Response surface methodology was used to investigate the effect of sugar concentration (50-
70° Brix), solution temperature (30–60° C), solution to fruit ratio (4: 1–8: 1) and immersion …

Pandanus amaryllifolius is a plant with aromatic leaves, which impart the characteristic
flavour of aromatic rice. The quality of aromatic Pandanus leaves dried at low temperature …

The low-amylose rice flour, seeded banana (Musa balbisiana, ABB) and carambola
(Averrhoa carambola L.) pomace blends were extruded to prepare ready to eat breakfast …

For optimization of osmotic dehydration process of aonla fruit in salt solution by response
surface methodology, the experiments were conducted according to Box and Behnken …

The low-amylose rice flour incorporated with seeded banana powder was extruded to
prepare ready to eat breakfast cereals in a single-screw extruder. Response surface …

Carrot juice was treated with pectinase at various enzyme concentrations (0.01% to 0.1%),
process temperatures (350C to 550C) and incubation time (40 to 120 min). The effect of …

For optimization of osmotic pretreatment process of shelled peas prior to mechanical drying
at 60° C temperature to safe moisture content of 10%(wb), experiments were planned in Box …

Study was conducted to find out the optimum osmotic concentration, temperature, slice
thickness and Fruit to Syrup (F: S) ratio for better osmo-dehydration of bamboo slices …

Garlic (Allium sativum) slices were dehydrated using fluidized bed dryer at drying air
temperature of 40, 50 and 60° C and air velocity of 2.5, 3.0 and 3.5 ms− 1. Garlic slices dried …

Response surface methodology was used to investigate the effect of KMS concentration (0.1-
0.5%), drying air temperature (55-750C) and microwave power level (810-1350 W) on the …