Correction to: Osmotic and convective hot air drying of sweet gourd.

[This corrects the article DOI: 10.1007/s10068-022-01193-x.].

Osmotic and convective hot air drying of sweet gourd.

Unlabelled: Kinetics of osmotic dehydration (OD) and insights into the effect of salt concentration (5%, 10%, 15%, 20%), drying temperature (50 C, 60 C, 70 C), and sample thickness (4 mm, 6 mm, 8 mm) on the drying kinetics of sweet gourd of two varieties (SGV-1 and SGV-2) were investigated based on the Fick's second law of diffusion model. Quality attributes (chemical and organoleptic) of biscuit formulated with osmotic dehydrated sweet gourd powder were assessed. Results showed that, significant changes occurred during the first 2 h of process where mass transfer kinetics were increased with increasing salt concentration.