EPH - International Journal of Science And Engineering (ISSN: 2454 - 2016) https://ephjournal.com/index.php/se <p><strong> <span id="cell-1-name" class="gridCellContainer"> <span class="label"> EPH - International Journal of Science And Engineering (ISSN: 2454 - 2016)</span></span></strong> publishes a wide range of high quality research articles in the field (but not limited to) given below: Biology, Physics, Chemistry, Pharmacy, Zoology, Health sciences, Agriculture and Forestry, Environmental sciences, Mathematics, Statistics, Animal Science, Bio Technology, Medical Sciences, Geology, Social Sciences, Natural sciences, Political Science etc.<br><span style="font-size: 1.5em;"><strong> <span style="text-shadow: #ff6600 0px 0px 3px;">Current Impact Factor: 2.435</span></strong></span></p> en-US <ul> <li>All contributor(s) agree to transfer the copyright of this article to <strong>EPH Journal.</strong></li> <li><strong>EPH Journal</strong> will have all the rights to distribute, share, sell, modify this research article with proper reference of the contributors.&nbsp;</li> <li><strong>EPH Journal</strong> will have the right to edit or completely remove the published article on any misconduct happening.</li> </ul> editor@ephjournal.com (Naveen Malik) info@ephjournal.com (Rahul Khan) Tue, 30 Apr 2019 08:56:10 +0000 OJS http://blogs.law.harvard.edu/tech/rss 60 Optimization of Osmotic Dehydration of Toddy Fruit in Sugar Solution using Response Surface Methodology https://ephjournal.com/index.php/se/article/view/1258 <p>The response surface methodology (RSM) was applied to optimize the effects of immersion time (60,90and 120min), temperature&nbsp; (35, 45 and 55⁰C) and concentration of sucrose solution (30, 40 and 50⁰Brix) in osmotic dehydration of toddy fruit slices (2mm thickness). Box-Behnken Design was used with water loss (WL, %), solid gain (SG, %), and weight reduction (WR, %) as responses. The models obtained for all the responses were significant (<em>P</em>≤0.05) without a significant lack of fit. The optimum conditions were temperature (45°C), immersion time (109.336min), concentration of sucrose solution (40⁰Brix) in order to obtain WL of &nbsp;(29.331g/100g initial sample), SG of (4.265g/100g initial sample) and WR of &nbsp;25.224 g/100g initial sample, respectively.</p> Khin Swe Oo, Thet Hnin Oo Copyright (c) 2019 EPH - International Journal of Science And Engineering (ISSN: 2454 - 2016) http://creativecommons.org/licenses/by-nc-nd/4.0 https://ephjournal.com/index.php/se/article/view/1258 Tue, 30 Apr 2019 08:47:57 +0000