Abstract
The effect of temperature (30, 45 and 60°C), sucrose content (40, 50 and 60°Brix) and vacuum pulse (0, 300 and 600 mbars) on water loss (WL), solid gain (SG), color and volume changes, and penetration strength during osmotic drying kinetics of melon (Cucumis melo L.) var. cantaloupe was determined. A Box-Benhken experimental design with three blocks and three replicates was used to optimize the osmotic drying process. Vacuum pulse, sucrose content and temperature had a significant effect on WL and color, but not on penetration strength. SG was only affected for vacuum pulse. Sucrose content had a significant effect only on volume and vacuum pulse on SG. It was found that WL and SG were maximized while color change was minimized using a sucrose content of 52.6°Brix at 30°C and applying a vacuum pulse of 331.2 mbar. Key words: Cucumis melo, impregnation, response surface methodology.
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