Optimization of Osmotic Dehydration of Toona Sinensis Leaves Using Response Surface Methodology

2008 ◽  
Vol 4 (6) ◽  
Author(s):  
Changlu Wang ◽  
Lu Li ◽  
Zhanyong Li ◽  
Changjin Liu ◽  
Mianhua Chen
Keyword(s):  
Response Surface Methodology ◽  
Response Surface ◽  
Salt Concentration ◽  
Water Loss ◽  
Immersion Time ◽  
Osmotic Dehydration ◽  
Sucrose Concentration ◽  
Optimal Solution ◽  
Solid Gain ◽  
Toona Sinensis

Toona Sinensis leaves were dehydrated by osmosis. The effects of temperature, immersion time, sucrose and salt concentration on water loss and solid gain during osmotic dehydration were investigated by response surface methodology. Consequently, second order polynomial models were developed for water loss and solid gain as a function of the experimental parameters. By applying Excel’s Solver feature, an optimal solution for maximum water loss and minimum solid gain was given at temperature of 30oC, sucrose concentration of 50%, salt concentration of 10%, and immersion time of 4 hours.

Optimization of Osmotic Dehydration of Seedless Guava (Psidium guajava L.) in Sucrose Solution using Response Surface Methodology

2014 ◽  
Vol 10 (2) ◽  
pp. 307-316 ◽  
Author(s):  
Ali Ganjloo ◽  
Russly A. Rahman ◽  
Jamilah Bakar ◽  
Azizah Osman ◽  
Mandana Bimakr
Keyword(s):  
Response Surface Methodology ◽  
Response Surface ◽  
Water Loss ◽  
Weight Reduction ◽  
Immersion Time ◽  
Sucrose Solution ◽  
Osmotic Dehydration ◽  
Optimum Process ◽  
Process Conditions ◽  
Solid Gain

Abstract In this study, osmotic dehydration of seedless guava was studied through response surface methodology. Seedless guava cubes were dehydrated in sucrose solution at different concentration (30–50% w/w), temperature (30–50°C) and immersion time (15–240 min) with respect to weight reduction, solid gain and water loss. A Box–Behnken design was used to determine the optimum processing conditions that yield maximum weight reduction, water loss and minimum solid gain. The models developed for all responses were significant (p<0.05). The response surface plots were constructed to show the interaction of process variables. Optimum process conditions were found to be sucrose concentration of 33.79% w/w, temperature of 30.00°C and immersion time of 240 min through desirability function method. At these optimum points, weight reduction, solid gain and water loss were found to be 0.189 (gg−1), 0.050 (gg−1) and 0.237 (gg−1), respectively.

scholarly journals Optimization of osmotic dehydration of chestnut (Castanea sativa Mill.) slices using Response Surface Methodology

2018 ◽  
Vol 7 (1) ◽  
Author(s):  
Teresa Delgado ◽  
Bruna Paim ◽  
José Alberto Pereira ◽  
Susana Casal ◽  
Elsa Ramalhosa
Keyword(s):  
Response Surface Methodology ◽  
Response Surface ◽  
Water Loss ◽  
Osmotic Dehydration ◽  
Sucrose Concentration ◽  
Volume Ratio ◽  
Castanea Sativa ◽  
Color Variation ◽  
Process Conditions ◽  
Operational Conditions

Osmotic dehydration of chestnut slices in sucrose was optimized for the first time by Response Surface Methodology (RSM). Experiments were planned according to a three-factor central composite design (α=1.68), studying the influence of sucrose concentration, temperature and time, on the following parameters: volume ratio, water activity, color variation, weight reduction, solids gain, water loss and normalized moisture content, as well as total moisture, ash and fat contents. The experimental data was adequately fitted into second-order polynomial models with coefficients of determination (R2) from 0.716 to 0.976, adjusted-R2 values from 0.460 to 0.954, and non-significant lacks of fit. The optimal osmotic dehydration process conditions for maximum water loss and minimum solids gain and color variation were determined by the “Response Optimizer” option: 83% sucrose concentration, 20 °C and 9.2 hours. Thus, the best operational conditions corresponded to high sugar concentration and low temperature, improving energy saving and decreasing the process costs.

Optimization of Osmotic Dehydration of Radish in Salt Solution Using Response Surface Methodology

2009 ◽  
Vol 5 (3) ◽  
Author(s):  
Manivannan Petchi ◽  
Rajasimman Manivasagan
Keyword(s):  
Response Surface Methodology ◽  
Response Surface ◽  
Salt Solution ◽  
Water Loss ◽  
Weight Reduction ◽  
Osmotic Dehydration ◽  
Dehydration Process ◽  
Initial Sample ◽  
Solid Gain ◽  
Sample Ratio

Response surface methodology was used to determine the optimum processing conditions that yield maximum water loss and weight reduction and minimum solid gain during osmotic dehydration of radish in salt solution. The experiments were conducted according to Central Composite Design (CCD). The independent process variables for osmotic dehydration process were temperature (25 – 45°C), processing time (30 -150 minutes), salt concentrations (5 - 25% w/w) and solution to sample ratio (5:1 – 25:1). The osmotic dehydration process was optimized for water loss, solid gain, and weight reduction. The optimum conditions were found to be: temperature – 36°C, immersion time - 95 min, salt concentration – 25% and solution to sample ratio 15:1. At this optimum point, water loss, solid gain and weight reduction were found to be 34.5 (g/100 g initial sample), 2.2 (g/100 g initial sample) and 32.1 (g/100 g initial sample), respectively.

scholarly journals Efficiency of Osmotic Dehydration of Pomegranate Seeds in Polyols Solutions Using Response Surface Methodology

Horticulturae ◽  
2021 ◽  
Vol 7 (9) ◽  
pp. 268
Author(s):  
Brahim Bchir ◽  
Haifa Sebii ◽  
Sabine Danthine ◽  
Christophe Blecker ◽  
Souhail Besbes ◽  
...  
Keyword(s):  
Response Surface Methodology ◽  
Response Surface ◽  
Water Loss ◽  
Weight Reduction ◽  
Osmotic Dehydration ◽  
Effective Diffusivity ◽  
Dehydration Process ◽  
Solid Gain ◽  
Pomegranate Seeds ◽  
Comparison Of The Results

This study investigates the influence of polyol compounds (sorbitol and erythritol) on the osmotic dehydration process of pomegranate seeds. The efficacy of the osmotic dehydration process was estimated based on the determination of water loss, weight reduction, solid gain, and effective diffusivity and also through a comparison of the results obtained between sucrose and polyol osmotic solutions. Response surface methodology was used to optimize the osmotic process. Quality attributes of pomegranate seeds were determined through the assessment of physical (texture and color) characteristics. This innovative research applies alternative solutions in the osmotic process, which until now, have not been commonly used in the osmotic dehydration of pomegranate seeds processing by researchers worldwide. Results revealed the excellent correlation of experimental values with the model. Erythritol and sorbitol exhibit stronger efficiency than sucrose. However, erythritol was not satisfactory due to the high solid gain. Therefore, the sorbitol osmotic agent seems to be the most suitable for the osmotic dehydration of pomegranate seeds. The optimal condition for maximum water loss (38.61%), weight reduction (37.77%), and effective diffusivity (4.01 × 10−8 m2/s) and minimum solid gain (−0.37%) were 13.03 min, 27.77 °Brix, and 37.7 °C, using a sorbitol solution. Results of texture and color revealed the major impact of erythritol and sorbitol osmotic agents on seed characteristics during the osmotic dehydration process.

scholarly journals Optimization of Osmo- Dehydration Process of Honey-Ginger Candy by using Response Surface Methodology

2020 ◽  
Vol 9 (4) ◽  
pp. 984-986
Keyword(s):  
Response Surface Methodology ◽  
Response Surface ◽  
Water Loss ◽  
Temperature Response ◽  
Convective Drying ◽  
Process Conditions ◽  
Process Variables ◽  
Solid Gain ◽  
Drying Temperature ◽  
Overall Acceptability

This report is to investigate the effects of process variables on the solid gain, water loss using the Response surface methodology (RSM). The ginger was Osmo-dehydrated using process variables such has blanching time, the temperature for an osmotic solution, immersion, & convective drying temperature .response variables tested were solid gain and water loss. The blanching is done to inactivate the enzyme and to increase permeability in ginger candy. The optimum Osmo-convective process conditions for a maximum solid gain, water loss, and overall acceptability of honey-ginger candy were 8.39 min blanching time, 39˚Csolution temperature, 94 min immersion time, and 70˚C convective drying temperature.

scholarly journals Osmotic Dehydration and Assessment of Quality Attributes of Seasonal Vegetable Crops: Carrot and Beetroot Cubes

2020 ◽  
Vol 5 (4) ◽  
pp. 199-217
Author(s):  
Shamsher Ali ◽  
◽  
Alka Sharma
Keyword(s):  
Response Surface Methodology ◽  
Response Surface ◽  
Osmotic Dehydration ◽  
Sucrose Concentration ◽  
Quality Attributes ◽  
Vegetable Crops ◽  
Rehydration Ratio ◽  
Overall Acceptability ◽  
Nacl Concentration ◽  
Osmotic Solution

Fulfilling the food demand of a growing population is the biggest challenge as lot of food globally got wasted due to improper storage and processing. Osmotic dehydration offers high-quality preservation and maintenance of the integrity of fruits & vegetables. Response surface methodology was performed to estimate the main effect of osmotic dehydration process on quality attributes of carrot and beetroot cubes. Higher values of the osmotic solution of salt and sucrose at sample to solution ratio of 1:5 had provoked higher flows of water and solutes through the carrot and beetroot cubes. The range of NaCl concentration varies from 4-12 % w/v in carrot and 12-16 % w/v in beetroot for 2, 4 and 6 hour. However, sucrose concentration varies from 40-60º Brix in both carrot and beetroot. Quality attribute of carrot and beetroot including ascorbic acid, carotenoid, total phenol etc. didn’t changed on recommended process variables 50º Brix of sucrose + 8 % w/v sodium chloride for carrot and 50º Brix of sucrose + 14 % w/v NaCl for beetroot under osmotic dehydration for 4 hours. It was considered to get maximum water loss, weight reduction, subsequent rehydration ratio, overall acceptability and minimum solute gain of rehydrated product. Keywords: Osmotic dehydration; Carrot; Beetroot; Preservation; Response Surface Methodology

scholarly journals Optimization of Osmotic Dehydration of Tomatoes in Solutions of Non-Conventional Sweeteners by Response Surface Methodology and Desirability Approach

Foods ◽  
2020 ◽  
Vol 9 (10) ◽  
pp. 1393
Author(s):  
Maria C. Giannakourou ◽  
Andriana E. Lazou ◽  
Efimia K. Dermesonlouoglou
Keyword(s):  
Response Surface Methodology ◽  
Response Surface ◽  
Osmotic Dehydration ◽  
Optimum Process ◽  
Short Treatment ◽  
Solid Gain ◽  
Desirability Functions ◽  
Desirability Approach ◽  
Osmotic Solution ◽  
Osmotic Treatment

The osmotic dehydration (OD) of tomatoes in solutions of alternative sweeteners was investigated using Response Surface Methodology (RSM), while selected desirability functions were implemented in order to define the optimum process parameters (temperature/duration of osmotic treatment, osmotic solution composition and concentration). Mass exchange, color and texture were measured during the process. Changes in color occurred rapidly at the beginning of the process, while firmness was significantly increased, indicating that OD processing led to tomato texture improvement. Color and firmness changes were adequately modeled using a polynomial model. RSM coupled with desirability functions was applied to optimize OD procedure in terms of color retention and maximum solid gain, a requirement for candied products. A maximum desirability was obtained by incorporating oligofructose into the osmotic solution, at relatively short treatment times. Results were validated and sensory analysis was conducted at the optimized conditions to assess samples’ organoleptic acceptance.

Osmotic dehydration: More than water loss and solid gain

2021 ◽  
pp. 1-20
Author(s):  
Fernanda Rezende Abrahão ◽  
Jefferson Luiz Gomes Corrêa
Keyword(s):  
Water Loss ◽  
Osmotic Dehydration ◽  
Solid Gain
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