OPTIMIZATION OF OSMOTIC DEHYDRATION PROCESS OF CARROT CUBES IN SUCROSE SOLUTION

Abstract

ABSTRACT For optimization of the osmotic dehydration process of carrot cubes in sucrose solution by response surface methodology (RSM), the experiments were conducted according to face‐centered central composite design. The independent process variables for the osmotic dehydration process were osmotic solution concentrations (45–55°Brix), temperature (35–55C) and process durations (120–240 min). Statistical analysis of results showed that all the process variables had a significant effect on all the responses at 5% level of significance (P < 0.05). The osmotic dehydration process was optimized by RSM for maximum water loss, rehydration ratio, retention of color, sensory score and minimum solute gain. The optimum process conditions were 52.5°Brix sucrose syrup concentration, 49C osmotic solution temperature and 150‐min process duration.PRACTICAL APPLICATIONSThe process of osmotic dehydration can be used for the preparation of shelf‐stable products for the purpose of use during off‐season. The quality of preosmosed carrots is much superior to the product dehydrated with the convectional method of convective dehydration. The osmotically dehydrated carrots can be used for cooking as vegetables after rehydration or can be added directly into soups, stews or casseroles before cooking. If the product is blanched before osmotic dehydration, the process can be used successfully for the preparation of carrot candy.