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

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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.

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Authors and Affiliations

  1. Department of Food Technology, Sant Longowal Institute of Engineering & Technology, Longowal (Sangrur), 148106, India

    Bahadur Singh & Parmjit S. Panesar

  2. Department of Processing and Food Engineering, Punjab Agricultural University, Ludhiana, 141004, India

    A. K. Gupta

  3. Birmingham Carbohydrate and Protein Technology Group, School of Chemistry, University of Birmingham, Birmingham, B15 2TT, UK

    John F. Kennedy

  4. Chembiotech Laboratories, University of Birmingham Research Park, Vincent Drive, Birmingham, B15 2SQ, UK

    John F. Kennedy

Authors
  1. Bahadur Singh
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  2. Parmjit S. Panesar
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  3. A. K. Gupta
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  4. John F. Kennedy
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Correspondence to John F. Kennedy.

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Singh, B., Panesar, P.S., Gupta, A.K. et al. Optimisation of osmotic dehydration of carrot cubes in sucrose-salt solutions using response surface methodology. Eur Food Res Technol 225, 157–165 (2007). https://doi.org/10.1007/s00217-006-0395-9

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  • DOI: https://doi.org/10.1007/s00217-006-0395-9

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