Abstract
Optimization of the pulsed vacuum osmotic dehydration (PVOD) process of carrot slices in a ternary solution was carried out using the response surface methodology. During PVOD, the vacuum pulse was applied at the beginning of the process for 10 min at a reduced pressure of 500 mm of Hg throughout all the experiments. After that, the osmotic dehydration process was continued at atmospheric pressure according to the central composite rotatable design (CCRD). The effects of temperature (35-55oC), sugar concentration (40-50oBrix), salt concentration (5-15%) and osmosis time restored at atmospheric pressure (10-240 min) on the responses viz. water loss (WL), solute gain (SG) and colour difference (∆E) of the dehydrated samples were assessed and statistically optimized through the desirability function approach. The models obtained for water loss, solute gain and colour difference were found suitable to describe the experimental data. It was found that the time restored at atmospheric pressure has the most significant effect on the responses at the 95% confidence level. The optimum condition was found at a temperature of 50oC, sugar concentration of 45.47oBrix, salt concentration of 7.50%, and restoration time of 67.50 min. At these optimum conditions, the water loss, solute gain and colour difference were 42.61%, 10.42% and 4.38, respectively. The predicted optimum values for independent linear variables were validated by performing triplicate experiments and the simulated data were come across similar with the experimental ones.
Highlights
In Bangladesh, above 30-40% of fresh fruits and vegetables are spoiled due to lack of proper and timely processing
The R2 values estimated by a least square technique for water loss (WL), solute gain (SG) and colour difference (∆E) were 0.94, 0.88 and 0.82, respectively, which measured a good fit of the models to the data
Response surface methodology (RSM) showed that the models obtained were suitable to describe the experimental data of water loss (WL), solute gain (SG) and colour difference (∆E)
Summary
In Bangladesh, above 30-40% of fresh fruits and vegetables are spoiled due to lack of proper and timely processing. The fruits and vegetables are highly perishable, requiring food preservation techniques to maintain shelf life and quality (Singh et al, 2014; Gandolfi et al, 2018) These products are generally preserved by different drying techniques (Nijhuis et al, 1998). The pulsed vacuum osmotic dehydration (PVOD) is an osmotic treatment, which performed at a reduced pressure during beginning of the process, accompanied by an extensive period of osmotic dehydration at atmospheric pressure (Fante et al, 2011; Corrêa et al, 2016) This reduction of pressure promotes the removal of internal vapor or liquid from the food material while boosting the ingress of an outermost osmotic solution through a hydrodynamic mechanism (HDM). This study aimed to get the optimized process condition of PVOD of carrots in a ternary solution of sugar-salt regarding mass transfer parameters and colour differences than the fresh sample
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