Optimization of Osmotic Dehydration of Seedless Guava (Psidium guajava L.) in Sucrose Solution using Response Surface Methodology
-
Ali Ganjloo
,
Russly A. Rahman
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.
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Articles in the same Issue
- Frontmatter
- Review Article
- The Effect of Lactic Acid Bacteria in Food and Feed and Their Impact on Food Safety
- Research Articles
- Milk-Coagulating Extract Produced from Solanum aethiopicum Shum Fruits: Multivariate Techniques of Preparation, Thermal Stability and Effect on Milk Solids Recovery in Curd
- Optimal Removal of Experimental Points to Determine Apparent Thermal Diffusivity of Canned Products
- Mathematical Modelling of Heat Transfer in Mortadella Bologna PGI during Evaporative Pre-Cooling
- Preparation of Oxidized Starch Using Environment Friendly Chlorine Dioxide as Oxidant
- Assessment of Quality Attributes of Banana Slices Dried by Different Drying Methods
- Effects of High Hydrostatic Pressure Treated Mung Bean Starch on Characteristics of Batters and Crusts from Deep-Fried Pork Nuggets
- Exergy and Energy Analysis, Drying Kinetics and Mathematical Modeling of White Mulberry Drying Process
- Convective Drying of Apples: Kinetic Study, Evaluation of Mass Transfer Properties and Data Analysis using Artificial Neural Networks
- Identification of Eggshell Crack using BPNN and GANN in Dynamic Frequency Analysis
- Optimization of Osmotic Dehydration of Seedless Guava (Psidium guajava L.) in Sucrose Solution using Response Surface Methodology
- Effects of Screw Speed and Sesame Cake Level on Optimal Operation Conditions of Expanded Corn Grits Extrudates
- Evaluation and Optimization of Steam and Lye Peeling Processes of Sweet Potato (Ipomea batatas) using Response Surface Methodology (RSM)
- Physical Properties of Naked Oat Seeds (Avena nuda L.)
Articles in the same Issue
- Frontmatter
- Review Article
- The Effect of Lactic Acid Bacteria in Food and Feed and Their Impact on Food Safety
- Research Articles
- Milk-Coagulating Extract Produced from Solanum aethiopicum Shum Fruits: Multivariate Techniques of Preparation, Thermal Stability and Effect on Milk Solids Recovery in Curd
- Optimal Removal of Experimental Points to Determine Apparent Thermal Diffusivity of Canned Products
- Mathematical Modelling of Heat Transfer in Mortadella Bologna PGI during Evaporative Pre-Cooling
- Preparation of Oxidized Starch Using Environment Friendly Chlorine Dioxide as Oxidant
- Assessment of Quality Attributes of Banana Slices Dried by Different Drying Methods
- Effects of High Hydrostatic Pressure Treated Mung Bean Starch on Characteristics of Batters and Crusts from Deep-Fried Pork Nuggets
- Exergy and Energy Analysis, Drying Kinetics and Mathematical Modeling of White Mulberry Drying Process
- Convective Drying of Apples: Kinetic Study, Evaluation of Mass Transfer Properties and Data Analysis using Artificial Neural Networks
- Identification of Eggshell Crack using BPNN and GANN in Dynamic Frequency Analysis
- Optimization of Osmotic Dehydration of Seedless Guava (Psidium guajava L.) in Sucrose Solution using Response Surface Methodology
- Effects of Screw Speed and Sesame Cake Level on Optimal Operation Conditions of Expanded Corn Grits Extrudates
- Evaluation and Optimization of Steam and Lye Peeling Processes of Sweet Potato (Ipomea batatas) using Response Surface Methodology (RSM)
- Physical Properties of Naked Oat Seeds (Avena nuda L.)
