Optimization of Osmotic Dehydration Process of Pineapple by Response Surface Methodology

Genitha Er Tr

doi:10.4172/2157-7110.1000173

Abstract

Response Surface Methodology was used for quantitative investigation of water loss, solid gain & weight reduction during osmotic dehydration of pineapple in sugar syrup. Effects of temperature (30, 35, 40, 45 & 50°C), processing time (30, 60, 90, 120 & 150 min), sugar concentration (40, 45, 50, 55 & 60°B) and sample to solution ratio 1:10 (constant) on osmotic dehydration of pineapple were estimated. Quadratic regression equations describing the effects of these factors on the water loss, solid gain & weight reduction were developed. It was found that effects of temperature and sugar concentrations were more significant on the water loss than processing time. For solid gain, processing time & sugar concentration were the most significant factors. The osmotic dehydration process was optimized for water loss, solid gain & weight reduction. The optimum conditions were found to be temperature 38.2°C, processing time 128.7 min and sugar concentration 44.05°B. At these optimum values, water loss, solid gain & weight reduction were found to be 30.0921%, 13.3634% & 20.3772% respectively.

Highlights

In most tropical developing countries, the natural abundance of tropical fresh fruits often leads to a surplus with regard to the local requirements
The growing search for products with similar sensory and nutritional properties to fresh fruits, such as minimally processed fruits and vegetables, and for products enriched with some compounds, such as functional foods, stimulates the food industry to look for new food preservation techniques
The objectives of this study are to study the effects of sugar concentration, temperature and processing time over the weight reduction, water loss and solid gain in the osmotic dehydration of pine apple and to determine the optimum operating conditions (Temperature, Immersion Time, Sugar Concentration) that maximizes water loss and weight reduction and minimizes the solid gain by response surface methodology

Summary

Introduction

In most tropical developing countries, the natural abundance of tropical fresh fruits often leads to a surplus with regard to the local requirements. The growing search for products with similar sensory and nutritional properties to fresh fruits, such as minimally processed fruits and vegetables, and for products enriched with some compounds, such as functional foods, stimulates the food industry to look for new food preservation techniques. Besides reducing the drying time, osmotic dehydration is used to treat fresh produce before further processing to improve sensory, functional and even nutritional properties. The multivariate approach reduces the number of experiments, improves statistical interpretation possibilities, and evaluates the relative significance of several affecting factors even in the presence of complex interactions. It is employed for multiple regression analysis using quantitative data obtained from properly designed experiments to solve multivariate equations simultaneously. The objectives of this study are to study the effects of sugar concentration, temperature and processing time over the weight reduction, water loss and solid gain in the osmotic dehydration of pine apple and to determine the optimum operating conditions (Temperature, Immersion Time, Sugar Concentration) that maximizes water loss and weight reduction and minimizes the solid gain by response surface methodology

Materials and Methods

Design

Results and Discussion

Conclusion