Modelling and Optimization of Process Parameters for Strawberry Osmotic Dehydration Using Central Composite Rotatable Design

Liu, Bei; Peng, Bangzhu

doi:10.1155/2017/2593213

Cited by 12 publications

(12 citation statements)

References 22 publications

(26 reference statements)

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“…The present results were similar to those reported by El-Aouar et al (2006), concerning the osmotic dehydration of papaya; by Sivasakthi & Sangeetha (2012), concerning the osmotic dehydration of coconut; by Sabahi et al (2013), on celery; by Aydani et al (2013), on orange; by Deepika & Murali Naik et al (2017), on radish slices and by Liu & Peng (2017), on strawberry.…”

Section: Resultssupporting

confidence: 92%

Optimization of coconut osmotic drying preceded by microwave treatment by Response Surface Methodology

Salimi

Hoseinnia

2020

Braz. J. Food Technol.

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Osmotic dehydration is an intermediate stage in drying processes in which water is extracted using a hypertonic solution, but it is a slow process, especially in hard foods such as coconut. Microwaves use an electromagnetic field which can raise the temperature in the depth of samples as a result of friction, which facilitates mass transfer due to molecular expansion and increased porosity. The aim of this study was to investigate the effect of a microwave pre-treatment on the quality of the osmotic drying of coconut and optimize the whole process by response surface methodology (RSM). The independent variables were the microwave power (X1), the sugar solution concentration (X2) and the duration of the process (X3.). The responses (dependent variables) were the moisture content difference (MD), weight reduction (WR), water loss (WL) and solids gain (SG). The results showed that the linear terms of X2and X3 had significant effects on all the dependent variables but the linear term of X1 only significantly affected WL, SG and WR (p< 0.05). The interaction of X1X2 significantly affected WL and WR and the interaction of X2X3 significantly affected all the dependent variables, but the interaction of X1X3 only significantly affected MD (p < 0.05). On the other hand, X22 significantly affected SG and WR (p < 0.05). The two-factor model (2FI) was able to express the changes in MD and WL, but only the quadratic model adequately fitted SG and WR, the determination coefficients being 0.98, 0.99, 0.99 and 0.99 respectively. Finally, the optimized condition was obtained with a power of 900 watts, concentration of 47.80% and duration of 5 hours.

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Section: Resultssupporting

confidence: 92%

Optimization of coconut osmotic drying preceded by microwave treatment by Response Surface Methodology

Salimi

Hoseinnia

2020

Braz. J. Food Technol.

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“…En el ANVA, el factor concentración, factor temperatura y la interacción (concentración y temperatura) tienen efecto significativo con una (p<0,05) sobre la tasa de ganancia de sólidos (GS) es decir las concentraciones y las temperaturas actúan dependientemente, resultado similar presentó Liu et al (2019).…”

Section: Ganancia De Sólidos (Gs)unclassified

“…En las figuras 2, 3 y 4, se observa que la tasa de (WL) es negativa y decreciente con el tiempo, lo que indica que éstas representan pérdida de masa en la fruta. Comportamiento similar reportó Sacchetti, Gianotti & Dalla Rosa (2001) y Liu et al (2019).…”

Section: Pérdida De Agua (Wl)unclassified

“…La concentración y temperatura de la solución osmótica son factores importantes que afecta la transferencia de masa osmótica (Liu et al, 2019), en la DO de trozos de sandía con tres concentraciones de solución de sacarosa (40, 50 y 60 ° Brix), la pérdida de agua y la ganancia sólidos es mayor a concentración es mayores de solución osmótica (Falade, Igbeka & Ayanwuyi, 2007).…”

Section: Pérdida De Agua (Wl)unclassified

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Deshidratación osmótica de mashua amarilla (Tropaleum tuberosa) con jarabe invertido de sacarosa y jugo de maracuyá

López

Garay

2022

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El objetivo fue evaluar el efecto de incorporación del jugo de maracuyá en el jarabe invertido de sacarosa y temperaturas de inmersión (30 °C y 40 °C) en los parámetros cinéticos, polifenoles totales y capacidad antioxidante en el deshidratado osmótico (DO) de mashua amarilla (Tropaleum tuberosa). La materia prima fue cortada en láminas de 4 mm de espesor, escaldado en ebullicion a 89 °C por 15 minutos, inmersion en solución osmótica (jarabe invertido de sacarosa a 60 °Brix y jugo de maracuyá) proporciones (65:35, 70:30 y 75:25) concentraciones de 37,5 °Brix, 41,5 °Brix y 40,5 °Brix respectivamente, drenado, secado con aire caliente a 50 °C con una velocidad de aire de 1,4 ±0,1 m/s y envasado. El (DO) se realizó durante 4,5 horas, los parámetros cineticos que se evaluaron fueron: pérdida de peso porcentual (PP%), tasa de ganancia de solidos (GS) y tasa de perdida de agua (WL). Los polifenoles totales se midieron por el método Follin Ciocalteu y la capacidad antioxidante por el método ABTS; obteniéndose los siguientes resultados: los valores de (PP%) oscilaron entre 19.24 % ± 0.02 y 23.56 % ± 0.07; el tratamiento a 37,5 °Brix y 40 °C presento la mayor (PP%) 23.56 % ± 0.07, mayor tasa de (GS) 0,715±0.003 g de solido/g fruta y mayor tasa de (WL) 0.388±0.006 g de agua/g fruta. El contenido de polifenoles totales y la capacidad antioxidante disminuye en los tratamientos, a 41,5 °Brix y 30 °C se presento la menor perdida 7,57 ± 0,21 mg EAG/g MS y 21,12 ± 0,16 μmol TE/g MS 17 % y 11,78 % respectivamente. La interaccion de concentracion y temperatura tiene efectos significativos (P<0,05) en los parametros cineticos y en los polifenoles totales y capacidad antioxidante por el metodo ABTS

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“…In the last era, substantial efforts were made to research and develop substitute technologies for apple slice drying, using microwaves, infrared, or vacuum freezedrying in the range of temperature 35°C to 85°C (Seiiedlou et al, 2010). Azoubell and Francinaide (Azoubell and Francinaide, 2008) investigated the effect of dehydration on mango fruit by varying pressure (30-50 o C), solution concentration (40-60%), and immersion time (60-150 min); the maximum water removal was obtained under the optimal condition comprising sucrose solution of 44%, the processing time of 80 min, and temperature of 38 o C. Liu and Peng (Liu and Peng, 2017) studied the optimal conditions contained dehydration temperature of 59.5°C, time of 245.6 min, and sorbitol concentration at 66.8% with a response value of 52.5% for the water loss (WL) rate. Ibrahim and Fergun (İbrahim and Fergun, 2011) experimentally examined in a laboratory dryer at drying temperatures of 55, 65, and 75 •C and a constant air velocity of 2.0 m/s.…”

Section: Introductionmentioning

confidence: 99%

An Approach to Evaluate Dehydration of Apples (Malus Domestica L) with the Effect of Temperature and Time Interval under the Response Surface Method

Ullah¹,

Hasrat

Iqbal³

et al. 2021

International Journal of Fruit Science

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Moisture content is an important quality feature that directly influences the storability of fruits and vegetables. The main goal of the present study was to estimate the drying behavior of apple slices (Malus Domestica) in a laboratory dryer at the drying temperatures of (40.9, 45, 55, and 65°C) and the time interval of (155.2, 180, 240, 300 and 324.9 minutes) with response surface method. The response surface methodology is used to optimize the dehydration of apple slices, and three thin-layer drying models are applied to the drying data. The effect of drying temperature and time interval tested at three levels on the percentage of moisture content, drying rate, hardness, and rehydration ratio were determined, with R 2 values of 0.0761, 0.0519, 0.0564, and 0.2341, respectively. From the results, the actual optimum drying temperature with a time interval of 55°C and 240 min was better suited for the dehydration of apple slices. Therefore, the exact values of moisture content, drying rate, hardness, and rehydration ratio were noted in 11.40%, 0.030 (g water . g dry. matter −1 cm −2 min −1 ), 2.35 N m, and 1.03 with a run factor of seven, respectively. Newton, Henderson & Pabis, and Page mathematical models are applied to the drying data, and consistent quality of the proposed models determined by using the calculation of the coefficient of determination (R 2 ), reduced chi-square (X 2 ), and root mean square error (RMSE). Further, from the results, it was conducted that the Newton model was better describing the data with R 2 , X 2, and RMSE values of 0.9989, 0.00014, and 0.0145, respectively, of the apple slices. This manuscript will be helpful for researchers working on commercializing Apple slice processes in China as well as in other countries.

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Modelling and Optimization of Process Parameters for Strawberry Osmotic Dehydration Using Central Composite Rotatable Design

Cited by 12 publications

References 22 publications

Optimization of coconut osmotic drying preceded by microwave treatment by Response Surface Methodology

Optimization of coconut osmotic drying preceded by microwave treatment by Response Surface Methodology

Deshidratación osmótica de mashua amarilla (Tropaleum tuberosa) con jarabe invertido de sacarosa y jugo de maracuyá

An Approach to Evaluate Dehydration of Apples (Malus Domestica L) with the Effect of Temperature and Time Interval under the Response Surface Method

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