Please use this identifier to cite or link to this item:
|Title:||Optimization of osmotic dehydration of kiwifruit|
Response surface methodology
|Citation:||Cao, H., Zhang, M., Mujumdar, A.S., Du, W.-H., Sun, J.-C. (2006). Optimization of osmotic dehydration of kiwifruit. Drying Technology 24 (1) : 89-94. ScholarBank@NUS Repository. https://doi.org/10.1080/07373930500538741|
|Abstract:||Mass transfer rates were quantitatively investigated during osmotic dehydration of kiwifruit slices using response surface methodology with the sucrose concentration (20-80%, w/w), temperature of sucrose solution (15-75°C), osmotic time (60-420 min), and slice thickness (2-10 mm) as the independent process variables. Quadratic regression equations are obtained to describe the effects of independent process variables on the water loss (WL), sucrose gain (SG), and ascorbic acid loss (AAL). It was found that all factors had significant effect on the WL during osmotic dehydration of kiwifruit. Effects of temperature, time, and slice thickness were more pronounced on SG than the effect of concentration of sucrose solution. The osmotic solution temperature was the most significant factor affecting the AAL, followed by slice thickness and duration of treatment. The optimal conditions for osmotic dehydration were: 60% sucrose concentration, 30-40°C osmotic temperature, 150 min osmotic time, and 8 mm slice thickness. Copyright © 2006 Taylor & Francis Group, LLC.|
|Source Title:||Drying Technology|
|Appears in Collections:||Staff Publications|
Show full item record
Files in This Item:
There are no files associated with this item.
checked on Jul 22, 2018
WEB OF SCIENCETM
checked on Jun 20, 2018
checked on Jun 22, 2018
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.