Abstract
AbstractIn this study, effects of sucrose concentration (40–60% w/v), immersion time (1–5 h), and temperature (25–65°C) on water loss (WL) and solute gain (SG) during osmotic dehydration of broccoli stalk slices were quantitatively investigated using response surface methodology. It was found that concentration of sucrose solution, immersion time, and temperature affected the WL during osmotic dehydration process. Significant factors affecting the SG are the temperature and immersion time. The operating conditions to obtain water removal of 62% with solute intake of 7% were found to be at a sucrose concentration of 56% w/v, temperature of 42°C, and immersion time of 4 h.
Highlights
Drying is an important process to increase the shelf life of food products by removing the moisture to a point where the product is shelf stable
In the last few years, there has been a plethora study on osmotic dehydration of various agricultural products. This phenomenon indicates that osmotic dehydration has been considered as an important process in food production (An et al, 2013; Changrue & Orsat, 2009; Corrêa, Dev, Gariepy, & Raghavan, 2011; Kowalski & Mierzwa, 2013; Therdthai & Visalrakkij, 2012; Udomkun et al, 2015; Verma, Kaushik, & Rao, 2014; Wang, Zhang, & Mujumdar, 2010; Zhao et al, 2013)
The response for water loss (WL) and solute gain (SG) are in the range of 37.0–65.0% and 3.7–15.6%, respectively
Summary
Drying is an important process to increase the shelf life of food products by removing the moisture to a point where the product is shelf stable. In the last few years, there has been a plethora study on osmotic dehydration of various agricultural products. This phenomenon indicates that osmotic dehydration has been considered as an important process in food production (An et al, 2013; Changrue & Orsat, 2009; Corrêa, Dev, Gariepy, & Raghavan, 2011; Kowalski & Mierzwa, 2013; Therdthai & Visalrakkij, 2012; Udomkun et al, 2015; Verma, Kaushik, & Rao, 2014; Wang, Zhang, & Mujumdar, 2010; Zhao et al, 2013).
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