Predicting sugar content of candied watermelon rind during osmotic dehydration

Abstract

Watermelon rind, comprising 35% of the fruit's total mass, usually discarded due to its unappealing flavor and lack of sweetness. On this study, candied watermelon rind was prepared through osmotic dehydration at vacuum (VDD) and atmospheric pressure (DD). The effects of independent variables (sucrose concentration, immersion time and temperature) on the dependent variables, including solid gain (SG) and water loss (WL) of watermelon rind, were evaluated using multiple response surface methodology. The SG and WL increased with the increasing sucrose concentration, immersion time and temperature for both VDD and DD, but VDD greatly increased the mass transfer rate. The kinetic constants were obtained by fitting the data of SG and WL to the Fick's diffusion model. The VDD had higher kinetic constants and dehydration efficiency indices than that of DD. Besides, the mass transfer model and RSM model were statistically compared by the coefficient of determination, root mean square error and absolute average deviation, based on the validation data set. The RSM and mass transfer models provide information about the osmotic dehydration for predicting the sugar content of candied product, and helping the designers and researchers find the best design parameters and the most effective process conditions.

Use of response surface methodology to optimise vacuum impregnation of β-carotene from Daucus carota in Pachyrhizus erosus

“…It can be observed that the water transfer rate was higher than the solute transfer rate. The gain of solutes was similar to that reported during the impregnation of apple with Victoria grape juice concentrate, and watermelon with sucrose solutions 16,41 .…”

“…The gain of solutes was similar to that reported during the impregnation of apples with Victoria grape juice concentrate and watermelons with sucrose solutions. 16,41…”

“…The gain of solutes was similar to that reported during the impregnation of apples with Victoria grape juice concentrate and watermelons with sucrose solutions. 16,41 Fig. 2 shows the effect of the t-C interaction on the mass transfer parameters obtained with the models in Table 4.…”

Ultrasound Plus Vacuum-System-Assisted Biocatalytic Synthesis of Octyl Cinnamate and Response Surface Methodology Optimization

“…The result showed that under the condition of ultrasound plus vacuum-assisted biosynthesis, not only was the molar conversion of octyl cinnamate increased within 4 h, but the highest conversion was also reached after 24 h. This is due to the lipase-catalyzed synthesis of octyl cinnamate using a rotary evaporator with a vacuum, which creates a negative pressure environment that helps to remove the formed methanol and thus shifts the reaction equilibrium towards the synthetic path in Scheme 1 . It has been reported that the osmotic dehydration at vacuum had higher mass transfer kinetic constants and dehydration efficiency indices than it would at atmospheric pressure [ 38 ]. Hong et al found the esterification conversion of triacylglycerol increased with an increasing vacuum [ 39 ].…”

Optimization of Light Intensity, Temperature, and Nutrients to Enhance the Bioactive Content of Hyperforin and Rutin in St. John’s Wort

“…Response surface methodology (RSM) is a collection of mathematical and statistical techniques for designing experiments, building models, evaluating the relative significance of multiple independent variables, and determining the optimal conditions for the desired response [ 27 , 28 , 29 , 30 ]. It is used to evaluate the effects of various parameters and their interactions via a small number of experiments.…”