Year: 2024
Type: article
Abstract: Hamid Bakhshabadi, Mohammad Ganje, Masoumeh Moghimi, Alireza Ghodsvali, Toktam Mohammadi-Moghaddam, Elham Taghavi and Afsaneh Morshedi In current research, the optimization of osmotic dehydration of cantaloupe pieces aimed to maximize water loss (WL) and minimize moisture reabsorption using artificial neural network (ANN). The effects of three parameters were studied: osmotic solution temperature (40 - 60 °C), immersion time (40 - 240 min), and solution concentration (40 - 60 °Brix), employing central composite design (CCD).
Language: English
Topic: Food Drying and Modeling
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: diamond
Funder: Islamic Azad University
OpenAlex ID: W4403655681