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Volume 12 Issue 07
July 2026
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Author(s)
Srishti Saxena Amee Ravani Sanjay Akbari Dineshchandra Joshi
Abstract
For Optimization Of Osmotic Dehydration Process Of Whole Aonla Fruit In Sugar Solution By Response Surface Methodology, Experiments Were Conducted According To Box And Behnken Design. The Process Parameters For Osmotic Dehydration Process Were Ultraso
Keywords
Osmotic Dehydration
Aonla
Response Surface Methodology
Ultrasonication Time.
Paper ID
IJSARTV2I53262
Publication Date
May 7, 2016
Research Area
Food Processing Technology