Process optimization for osmo-dehydrated carambola (Averrhoa carambola L) slices and its storage studies

Abstract

An osmotic-dehydration process protocol for Carambola (Averrhoacarambola L.,), an exotic star shaped tropical fruit, was developed. The process was optimized using Response Surface Methodology (RSM) following Central Composite Rotatable Design (CCRD). The experimental variables selected for the optimization were soak solution concentration (°Brix), soaking temperature (°C) and soaking time (min) with 6 experiments at central point. The effect of process variables was studied on solid gain and water loss during osmotic dehydration process. The data obtained were analyzed employing multiple regression technique to generate suitable mathematical models. Quadratic models were found to fit well (R 2 , 95.58 -98.64 %) in describing the effect of variables on the responses studied. The optimized levels of the process variables were achieved at 70°Brix, 48°C and 144 min for soak solution concentration, soaking temperature and soaking time, respectively. The predicted and experimental results at optimized levels of variables showed high correlation. The osmo-dehydrated product prepared at optimized conditions showed a shelf-life of 10, 8 and 6 months at 5°C, ambient (30±2°C) and 37°C, respectively.

The optimization of the drying process and vitamin C retention of carambola: An impact of storage and temperature

“…This same observation was stated by Roopa et al. (2014) for blanching treatments of green leafy vegetables. Murcia et al.…”

Modelling dehydration of apricot in a non-conventional multi-component osmotic solution: effect on mass transfer kinetics and quality characteristics

“…RSM methodology is not only for optimizing process conditions; it has been proved that the response surface and contour plots could be practical tools for optimization of water loss, solid gain, water activity reduction, tissue softening and colour change during osmotic dehydration of apricot. Moreover, RSM represents a useful tool for determination of the most favourable conditions to obtain desirable product attributes (Roopa et al 2014). Depending on the final product characteristics and post-processing purposes (for example maximum WL and minimum SG and a w for shelf life extension (Eren and Kaymak-Ertekin 2007), SG optimization for solid enrichment purposes in the case of candied products) the optimal OD conditions (time, temperature, glycerol concentration) could be obtained.…”

“…In order to describe and identify the main factors influencing processes, such as the OD dehydration, response surface methodology (RSM) has been often proposed in recent literature. RSM is a statistical tool, used in many cases for the optimization of a process when the independent variables have a combined effect on the desired response (Chiu et al 2017;Jain et al 2011;Yadav et al 2012;Roopa et al 2014).…”

Averrhoa carambola Linn: Is It Really a Toxic Fruit?

“…Studies have shown that, because of their ability to absorb glucose and reduce amylase activity, such fibers could help control postprandial blood sugar. 11,6 In the carambola fruit, some enzymes were found that, in addition to being involved in the ripening process of the fruit, exert cleavage action on antioxidant substances such as catechins, epicatechin, proanthocyanidins, and saponins present in the fruit and have well-known hepatoprotective properties. 17,18 These enzymes are also responsible for the aroma of the fruit as it results from the cleavage activity of an enzymatic fraction on carotenoids isolated from the fruit peel of A. carambola.…”

“…5 In many cities in China and Taiwan, carambolas are cut into strips and boxed for export. 6 Even the juice, with its sour taste, is used as a refreshing drink or as a condiment on fish. An excellent sorbet is prepared from the juice after sugar, lemon juice, and gelatin are added and the mixture is left for some hours at low temperatures.…”