Journal of Food Science and Technology

, Volume 51, Issue 10, pp 2472–2480 | Cite as

Process optimization for osmo-dehydrated carambola (Averrhoa carambola L) slices and its storage studies

  • N. Roopa
  • O. P. Chauhan
  • P. S. Raju
  • D. K. Das Gupta
  • R. K. R. Singh
  • A. S. Bawa
Original Article


An osmotic-dehydration process protocol for Carambola (Averrhoacarambola L.,), an exotic star shaped tropical fruit, was developed. The process was optimized using Response Surface Methodology (RSM) following Central Composite Rotatable Design (CCRD). The experimental variables selected for the optimization were soak solution concentration (°Brix), soaking temperature (°C) and soaking time (min) with 6 experiments at central point. The effect of process variables was studied on solid gain and water loss during osmotic dehydration process. The data obtained were analyzed employing multiple regression technique to generate suitable mathematical models. Quadratic models were found to fit well (R2, 95.58 - 98.64 %) in describing the effect of variables on the responses studied. The optimized levels of the process variables were achieved at 70°Brix, 48 °C and 144 min for soak solution concentration, soaking temperature and soaking time, respectively. The predicted and experimental results at optimized levels of variables showed high correlation. The osmo-dehydrated product prepared at optimized conditions showed a shelf-life of 10, 8 and 6 months at 5 °C, ambient (30 ± 2 °C) and 37 °C, respectively.


Carambola Osmosis Dehydration Solid gain Water loss Optimization 


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Copyright information

© Association of Food Scientists & Technologists (India) 2012

Authors and Affiliations

  • N. Roopa
    • 1
  • O. P. Chauhan
    • 1
  • P. S. Raju
    • 1
  • D. K. Das Gupta
    • 1
  • R. K. R. Singh
    • 2
  • A. S. Bawa
    • 1
  1. 1.Defence Food Research LaboratoryMysoreIndia
  2. 2.Defence Research LaboratoryTezpurIndia

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