International Journal of Processing and Post harvest Technology

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Optimization of Osmotic Dehydration of Yellow Carrot Slices Using Response Surface Methodology


Affiliations
1 Centre of Food Science and Technology, C.C.S. Haryana Agricultural University, Hisar (Haryana), India
2 National Institute of Food Technology Entrepreneurship and Management, Sonepat (Haryana), India
     

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Response surface methodology is typically used for mapping a response surface over a particular region of interest, optimizing the response or for selecting operating conditions to achieve target specifications. The present investigation aimed to optimize the time, temperature and sucrose concentration for osmo-dehydration of carrots slices to maximize water loss, solute gain, dehydration efficiency, minimum water activity and texture values. The experimental design was found to be significant in terms of p-values less than 0.0500. Numerical optimization showed that 37.53°C temperature, 6.9 hours time, 61.6°B sucrose concentration gives the best responses as 66 per cent water loss, 16.8 per cent solute gain, 3.8 DE, 0.49 aW and 44.40 N texture.

Keywords

RSM, Yellow Carrots Slices, Water Loss, Solute Gain, Water Activity, Texture.
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  • Optimization of Osmotic Dehydration of Yellow Carrot Slices Using Response Surface Methodology

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Authors

Sucheta
Centre of Food Science and Technology, C.C.S. Haryana Agricultural University, Hisar (Haryana), India
Kartikey Chaturvedi
National Institute of Food Technology Entrepreneurship and Management, Sonepat (Haryana), India
Simran Arora
Centre of Food Science and Technology, C.C.S. Haryana Agricultural University, Hisar (Haryana), India
Rakesh Gehlot
Centre of Food Science and Technology, C.C.S. Haryana Agricultural University, Hisar (Haryana), India

Abstract


Response surface methodology is typically used for mapping a response surface over a particular region of interest, optimizing the response or for selecting operating conditions to achieve target specifications. The present investigation aimed to optimize the time, temperature and sucrose concentration for osmo-dehydration of carrots slices to maximize water loss, solute gain, dehydration efficiency, minimum water activity and texture values. The experimental design was found to be significant in terms of p-values less than 0.0500. Numerical optimization showed that 37.53°C temperature, 6.9 hours time, 61.6°B sucrose concentration gives the best responses as 66 per cent water loss, 16.8 per cent solute gain, 3.8 DE, 0.49 aW and 44.40 N texture.

Keywords


RSM, Yellow Carrots Slices, Water Loss, Solute Gain, Water Activity, Texture.

References