Journal of Food Science and Technology

, Volume 47, Issue 1, pp 47–54 | Cite as

Response surface optimization of osmotic dehydration process for aonla slices

  • Md. Shafiq Alam
  • Singh Amarjit
  • B. K. Sawhney
Original Article


Response surface methodology was used to investigate the effect of sugar concentration (50-70° Brix), solution temperature (30–60°C), solution to fruit ratio (4:1–8:1) and immersion time (60–180 min) on the water loss, solute gain, rehydration ratio, vitamin-C loss, colour change and sensory overall acceptability of Indian gooseberry (aonla) slices. The optimum process parameters obtained by computer generated response surfaces, canonical analysis and contour plot interpretation were: sugar concentration, 59° Brix solution temperature 51°C, solution to fruit ratio 4:1 and immersion time of 60 min.


Aonla Indian gooseberry Dehydration Optimization Osmosis Response surface methodology 


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Copyright information

© Association of Food Scientists & Technologists (India) 2010

Authors and Affiliations

  • Md. Shafiq Alam
    • 1
  • Singh Amarjit
    • 1
  • B. K. Sawhney
    • 2
  1. 1.Department of Processing and Food EngineeringPunjab Agricultural UniversityLudhianaIndia
  2. 2.Department of Computer Science and Electrical EngineeringPunjab Agricultural UniversityLudhianaIndia

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