2023
DOI: 10.1016/j.ultsonch.2023.106505
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Effects of ultrasound time, xanthan gum, and sucrose levels on the osmosis dehydration and appearance characteristics of grapefruit slices: Process optimization using response surface methodology

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Cited by 19 publications
(8 citation statements)
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“…Then, the extra moisture was drained for 30 s and the samples were weighed again. The rehydration ratio values (%) of dried SC were determined as the ratio of the final weight of rehydrated SC over the dried SC weight × 100 (Salehi, Razavi Kamran, & Goharpour, 2023 ).…”
Section: Methodsmentioning
confidence: 99%
“…Then, the extra moisture was drained for 30 s and the samples were weighed again. The rehydration ratio values (%) of dried SC were determined as the ratio of the final weight of rehydrated SC over the dried SC weight × 100 (Salehi, Razavi Kamran, & Goharpour, 2023 ).…”
Section: Methodsmentioning
confidence: 99%
“…Consequently, incorporating XG into food products can achieve the dual objectives of extending shelf life and imparting a glossy appearance simultaneously [ 16 ]. Previous research has explored the application of XG coatings on various fresh-cut fruits, including pears, strawberries, tomatoes, bananas, jujubes, and grapefruit slices, during storage [ 15 , 17 21 ]. However, there is a notable gap in specific information regarding the use of XG on freshly harvested guava fruit.…”
Section: Introductionmentioning
confidence: 99%
“…The speed, volume, and quality of xanthan produced differ with medium ingredients and ecological factors. Response surface methodology (RSM) is a statistically efficient appliance for an ideal procedure when the unconnected variables have a mutual influence on the in-demand return [ 8 , 9 ]. A preferable model in RSM is the central composite design (CCD), which is malleable and efficient in supplying enough data on the variables, influences, and overall trial mistakes, even with a smaller number [ 10 ].…”
Section: Introductionmentioning
confidence: 99%