Optimization of osmotic dehydration of cantaloupe using desired function methodology

Abstract

Our objective was to optimize the osmotic dehydration of the cantaloupe using the desired function methodology. Cantaloupe cylinders were cut and weighted, initial humidity and °Brix were measured, then four cylinders were osmo-dehydrated in solutions of sucrose of give concentration and temperature by a stipulated time. The conditions of dehydration were established by means of a central rotable composite design for temperatures, concentrations and times between 40–50 °C, 45–55 °Brix and 60–120 min, respectively. Weight, humidity and °Brix were determined in each cylinder after each dehydration in order to calculate the mass loss, water loss and °Brix increase. These response variables were fitted to predictive models applying multiple linear regressions. Applying the method of the desired function, the dehydration was optimized in 37.95 °C, 41.6 °Brix and 132.30 min in order to obtain weight loss equal to 0.11 g/g, water loss equal to 0.33 g/g and °Brix increase equal to 12.3 °Brix/g.