Optimization of Osmotic Dehydration of Radish in Salt Solution Using Response Surface Methodology
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Manivannan Petchi
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.
©2011 Walter de Gruyter GmbH & Co. KG, Berlin/Boston
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Artikel in diesem Heft
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- Fractionation of Skim Milk by an Integrated Membrane Process for Yoghurt Elaboration and Lactose Recuperation
- Performance Evaluation of Absorbent Materials in Evaporative Cooling System for the Storage of Fruits and Vegetables
- Efficiency of Electrolyzed Oxidizing Water for Inactivation of Salmonella spp. and Inoculated Shell Eggs
- Physicochemical and Functional Properties of Cultivars of Irish Potato and Cassava Starches
- Development of a Sterilized Mixed Herbal Drink Product
- Drying Kinetics of Lima Bean (Phaseolus lunatus L.) Experimental Determination and Prediction by Diffusion Models
- Study on Creep Properties of Japonica Cooked Rice and Its Relationship with Rice Chemical Compositions and Sensory Evaluation
- Modeling of the Soybean Grains Hydration by a Distributed Parameters Approach
- Investigation on Acid Hydrolysis of Inulin: A Response Surface Methodology Approach
- Study of the Rheological Parameters of Honey Using the Mitschka Method
- Production of Cellulolytic Enzymes by Anaerobic Fungi Cultivated in Different Conditions
- Statistical Modelling of Gluten Production by Varying Mixing Time, Salt and Water Levels During Dough Mixing
- Critical Review
- Optimization of Osmotic Dehydration of Radish in Salt Solution Using Response Surface Methodology
- Shorter Communication
- Co-Production of Betacyanine and Eau-De-Vie from Red Beets (Beta vulgaris)
- Effect of Guar Gum on Dough Stickiness and Staling in Chapatti-An Indian Unleavened Flat Bread
- Retention of Lysine in Foods Processed with Microwave and Conventional Heating
