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European Food Research and Technology

, Volume 225, Issue 2, pp 157–165 | Cite as

Optimisation of osmotic dehydration of carrot cubes in sucrose-salt solutions using response surface methodology

  • Bahadur Singh
  • Parmjit S. Panesar
  • A. K. Gupta
  • John F. KennedyEmail author
Original Paper

Abstract

Osmotic dehydration of carrot cubes in ternary solution of water, sucrose and sodium chloride at different solution concentrations, temperatures and process durations were analysed for water loss and solute gain during osmotic dehydration. The osmotically pre-treated carrot cubes were further dehydrated in a cabinet dryer at 65 °C and were then rehydrated in water at ambient temperature of water for 10–12 h and were analysed for rehydration ratio, shrinkage and overall acceptability after rehydration. The process was optimised for maximum water loss, rehydration ratio and overall acceptability of the rehydrated product, and for minimum solute gain and shrinkage of rehydrated product by response surface methodology. The optimum conditions of various process parameters are 50°B+10% w/v aqueous sodium chloride concentration, 46.5 °C solution temperature and 180 min process duration.

Keywords

Osmotic dehydration Carrots Response surface methodology Drying 

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Copyright information

© Springer-Verlag 2006

Authors and Affiliations

  • Bahadur Singh
    • 1
  • Parmjit S. Panesar
    • 1
  • A. K. Gupta
    • 2
  • John F. Kennedy
    • 3
    • 4
    Email author
  1. 1.Department of Food TechnologySant Longowal Institute of Engineering & TechnologyLongowal (Sangrur)India
  2. 2.Department of Processing and Food EngineeringPunjab Agricultural UniversityLudhianaIndia
  3. 3.Birmingham Carbohydrate and Protein Technology GroupSchool of Chemistry, University of BirminghamBirminghamUK
  4. 4.Chembiotech LaboratoriesUniversity of Birmingham Research ParkBirminghamUK

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