Journal of Food Processing & Technology

Department of Chemistry, Ekiti State University Ado-Ekiti, Ekiti State, Nigeria

Biography

Department of Chemistry, Ekiti State University Ado-Ekiti, Ekiti State, Nigeria; Department of Chemistry, Ekiti State University Ado-Ekiti, Ekiti State, Nigeria; Department of Chemistry, Ekiti State University Ado-Ekiti, Ekiti State, Nigeria;

Publications

• Research Article   
  Osmotic Dehydration of Garden Egg (Solanum aethiopicum): The Shrinkage and Mass Transfer Phenomena
  Author(s): DK Adekeye*, OI Aremu, OK Popoola, EO Fadunmade, IS Adedotun and AA Araromi
  
  Osmotic dehydration is usually employed to lower the water activity of fruits and vegetables and thus has a wide range of applications in food preservation. This study investigates the osmotic dehydration of garden egg (Solanum aethiopicum) using sodium chloride solution (NaCl) of varying concentrations (20, 40 and 60)% w/w as osmotic solutions. Different parameters such as percentage water loss (%WL), weight reduction (%WR) and solid gain (%SG) were investigated at different solution temperature (25, 35, 45, 55, and 65)°C, agitation time (20, 40, 60, 80, 100, 120, 140, 160 and 180) min and osmotic solution concentration (20, 40 and 60)% w/w to ascertain the optimum dehydration per.. View more»
  

  DOI: 10.35248/2157-7110.20.11.817

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