Journal of Food, Agriculture and Environment
Vol 12,
Issue 2,2014
Online ISSN: 1459-0263
Print ISSN: 1459-0255
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Modelling and optimization of osmotic dehydration of sapota using response surface methodology
Author(s):
Suchita Vikaskumar Gupta *,
Bhagyashree Nivrutti Patil, Vaishali Rameshrao Wankhade, Prabhakar Mahadeorao Nimkar, Pradip Atmaram BorkarRecieved Date: 2014-01-03, Accepted Date: 2014-04-22
Abstract:Osmotic dehydration is a widely accepted pre-treatment method of partial removal of water, by submersing fruits in sugar/salt solution. The goal of this work was to optimize the process parameters during osmotic dehydration of sapota. The combined effects of temperature (40 - 60°C), sugar concentration (40 - 60°B) and duration (60 - 240 min) were modelled in osmotic drying and water loss and sugar gain as response variables were optimized using Response Surface Methodology (RSM) with Box-Behnken Design (BBD). The optimized conditions of 48.17°B sugar concentrations, 49.13°C temperature and immersion time of 139.74 min removed about 26.50% water content with minimum sugar gain of 6.95% of the sapota fruit. Conformance of experimental results with the empirical model was evaluated using correlation coefficient (R), which was found for the proposed model as, R = 0.996 and 0.981 for water loss and sugar gain, respectively.
Keywords:Modelling,
optimization, osmotic dehydration, response surface methodology, sapotaJournal: Journal of Food, Agriculture and Environment
Year: 2014
Volume: 12
Issue: 2
Category: Food and Health
Pages: 135-140
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