Libro

In the ever-evolving world of food science and technology, “Characterization of Osmotic Dehydrated Turnip (Brassica rapa) and Radish (Raphanus sativus)” offers a scientific yet practical perspective on root vegetable preservation through osmotic dehydration. This book delves into the transformation of humble turnip and radish into nutritionally stable, shelf-friendly products while maintaining their sensory and functional integrity. Through detailed experimental analysis, the book presents vital information on physico-chemical properties, rehydration characteristics, color retention, nutritional value, and structural changes observed during and after the osmotic process. Each chapter is enriched with data, illustrations, and interpretations that bridge research and real-world applications in food processing. Ideal for food technologists, researchers, academicians, and students, this book stands as a vital resource in the fields of food preservation, postharvest technology, and functional product development. It not only showcases the potential of osmotic dehydration but also encourages sustainable utilization of seasonal vegetables with enhanced value addition.