Determination of production factors of dehydrated strawberries by using Taguchi method approach

Abstract

Dehydrated fruit is important as an alternative to increase shelf-life and the value of the fresh fruit. Hence, it is important to know approach for this processing. Objective of the study was to know the optimal combination for treatments of material and process for production of dehydrated strawberries by using Taguchi method. The treatments were the combinations from orthogonal array and signal to noise ratio from Taguchi method with several control variables of processing of timing and concentration during immerse in osmotic solution (30,45,60 minutes) and (30, 40,50 0Brix) and also drying temperature (50, 60, 70 °C) were applied in this processing. Several quality parameters of dehydrated fruits were determined such as color of skin fruit, texture, water content, vitamin C, total phenol, acidity, and total soluble solid were measured using standard method. Results showed that, optimum condition for drying temperature was 70°C, and concentration and timing during osmotic dehydration were 60 minutes and 50 0Brix, respectively. Drying temperature was highest factor that affected quality of the dehydrated fruit processing. Physical characterization of dehydrated strawberries were skin drying with softened flesh of fruit, darker red color, and chemical characterization sweet taste, low acidity, high vitamin C and total phenol.