Please use this identifier to cite or link to this item: https://doi.org/10.1080/07373930500538741
Title: Optimization of osmotic dehydration of kiwifruit
Authors: Cao, H.
Zhang, M.
Mujumdar, A.S. 
Du, W.-H.
Sun, J.-C.
Keywords: Ascorbic acid
Osmotic dehydration
Response surface methodology
Sucrose
Issue Date: 2006
Source: 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
URI: http://scholarbank.nus.edu.sg/handle/10635/61022
ISSN: 07373937
DOI: 10.1080/07373930500538741
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