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Optimization of osmotic dehydration conditions of peach slices in sucrose solution using response surface methodology

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Abstract

Osmotic dehydration (OD) conditions of peach slices were optimized using response surface methodology (RSM) with respect to sucrose concentration (50–70°B), immersion time (2–4 h) and process temperature (35–55 °C) for maximum water loss (WL), minimum solute gain (SG) and maximum rehydration ratio (RR) as response variables. A central composite rotatable design (CCRD) was used as experimental design. The models developed for all responses were significant. All model terms were significant in WL except the quadratic levels of sucrose concentration and temperature whereas in SG, linear terms of time and linear and quadratic terms of temperature were significant. All the terms except linear term of time and interaction term of time and sucrose concentration, were significant in RR. The optimized conditions were sucrose concentration = 69.9°B, time = 3.97 h and temperature = 37.63 °C in order to obtain WL of 28.42 (g/100 g of fresh weight), SG of 8.39 (g/100 g of fresh weight) and RR of 3.38.

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  1. Baljeet Singh Yadav & Ritika B. Yadav

    Present address: Department of Food Technology, Maharshi Dayanand University, Rohtak, India, 124001

Authors and Affiliations

  1. Department of Food Science & Technology, Chaudhary Devi Lal University, Sirsa, India, 125055

    Monika Jatain

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  1. Baljeet Singh Yadav
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  2. Ritika B. Yadav
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  3. Monika Jatain
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Correspondence to Baljeet Singh Yadav.

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Yadav, B.S., Yadav, R.B. & Jatain, M. Optimization of osmotic dehydration conditions of peach slices in sucrose solution using response surface methodology. J Food Sci Technol 49, 547–555 (2012). https://doi.org/10.1007/s13197-011-0298-z

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  • DOI: https://doi.org/10.1007/s13197-011-0298-z

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