Journal article Open Access
S Elizabeth Amudhini Stephen; Vignesh Kumar.E
This report is to investigate the effects of process variables on the solid gain, water loss using the Response surface methodology (RSM). The ginger was Osmo-dehydrated using process variables such has blanching time, the temperature for an osmotic solution, immersion, & convective drying temperature .response variables tested were solid gain and water loss. The blanching is done to inactivate the enzyme and to increase permeability in ginger candy. The optimum Osmo-convective process conditions for a maximum solid gain, water loss, and overall acceptability of honey-ginger candy were 8.39 min blanching time, 39˚Csolution temperature, 94 min immersion time, and 70˚C convective drying temperature.