Optimization of Osmotic Dehydration Process of Pineapple by Response Surface MethodologySridevi M and Genitha Er TR*
Department of Food Process Engineering, Sam Higginbottom Institute of Agriculture, Technology and Sciences India
- *Corresponding Author:
- Genitha Er TR
Department of Food Process Engineering
Sam Higginbottom Institute of Agriculture
Technology and Sciences (SHIATS)
Allahabad - 211007, UP, India
E-mail: [email protected]
Received date: May 22, 2012; Accepted date: July 24, 2012; Published date: July 28, 2012
Citation: Sridevi M, Genitha Er TR (2012) Optimization of Osmotic Dehydration Process of Pineapple by Response Surface Methodology. J Food Process Technol 3:173. doi:10.4172/2157-7110.1000173
Copyright: © 2012 Sridevi M, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
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.