American Journal of Food Science and Technology
ISSN (Print): 2333-4827 ISSN (Online): 2333-4835 Website: http://www.sciepub.com/journal/ajfst Editor-in-chief: Hyo Choi
Open Access
Journal Browser
Go
American Journal of Food Science and Technology. 2019, 7(6), 175-181
DOI: 10.12691/ajfst-7-6-2
Open AccessArticle

Osmotic Dehydration of Toddy Fruit Cubes in Sugar Solution Using Response Surface Methodology

Khin Swe Oo1, , Soe Soe Than1 and Thet Hnin Oo1

1Department of Industrial Chemistry, University of Yangon, Yangon, Myanmar

Pub. Date: July 16, 2019

Cite this paper:
Khin Swe Oo, Soe Soe Than and Thet Hnin Oo. Osmotic Dehydration of Toddy Fruit Cubes in Sugar Solution Using Response Surface Methodology. American Journal of Food Science and Technology. 2019; 7(6):175-181. doi: 10.12691/ajfst-7-6-2

Abstract

The response surface methodology (RSM) was applied to optimize the effects of immersion time (60, 90 and 120 min), temperature (35, 45 and 55°C) and concentration of sucrose solution (30, 40 and 50°Brix) in osmotic dehydration of toddy fruit tubes (1cm3). Box-Behnken Design was used with water loss (WL, %), solid gain (SG, %), and weight reduction (WR, %) as responses. The models obtained for all the responses were significant (P≤0.05) without a significant lack of fit. The optimum conditions were temperature (45°C), immersion time (120min), concentration of sucrose solution (40°Brix) in order to obtain WL of (33.867g/100g initial sample), SG of (4.478g/100g initial sample) and WR of 29.39 g/100g initial sample, respectively.

Keywords:
response surface methodology Box-Behnken Design osmotic dehydration toddy fruit tubes

Creative CommonsThis work is licensed under a Creative Commons Attribution 4.0 International License. To view a copy of this license, visit http://creativecommons.org/licenses/by/4.0/

Figures

Figure of 3

References:

[1]  Ariyasena, D. D., Jansz, ER. and Abeysekera, A. M. (2001). Some studies directed at increasing the potential use of palmyrah (Borassus flabellifer L) fruit pulp. Journal of the Science of Food and Agriculture 81: 1347-1352.
 
[2]  Tamunaidu, P. and S.Shiro. (2011). Chemical characterization of various parts of nipa palm (Nypa fruticans). Industrial Crops and Products 34(3): 1423-1428.
 
[3]  Chakraborty, I., Chaurasiya, A. K. and Saha, J. 2011. Quality of diversified value addition from some minor fruits. Journal of Food Science and Technology 48(6): 750-754.
 
[4]  Janisiewicz, W.J., W.S. Conway and B. Leverentz. 1999. Biological control of postharvest decays of apple can prevent growth of Escherichia coli O157:H7 in apple wounds. Journal of Food Protection. 62:1372-1375.
 
[5]  Pojchananaphasiri, W. and Lertworasirikul, S. (2017). Quality prediction of nipa palm fruit during osmotic dehydration and drying process. International Food Research Journal, 24(1), 247-252.
 
[6]  Erle, U., & Schubert, H. (2001). Combined osmotic and microwave-vacuum dehydration of apples and strawberries. Journal of Food Engineering, 49,193-199.
 
[7]  Forni, E., Sormani, A., Scalise, S., & Torregiani, D. (1997). The influence of sugar composition on the color stability of osmodehydrofrozen intermediate moisture apricots. Food Research International, 31, 87-94.
 
[8]  Rastogi, NK and K. Raghavarao. (1997). Water and solute diffusion coefficients of carrot as a function of temperature and concentration during osmotic dehydration. Journal of Food Engineering. 34:429-440. 100.
 
[9]  Singh, B., Paramjit S. Panesar Vikas Nanda M B. Bera, (2008). Optimization of Osmotic Dehydration Process of Carrot Cubes in Sodium Chloride Solution, International Journal of Food Engineering, 4(2) 1-24.
 
[10]  Taiwo, K.A., M.N. Eshtiaghi, B.I.O. Ade-Omowaye and D. Knorr (2003). Osmoticdehydration of strawberry halves: influence of osmotic agents and pretreatment methods on mass transfer and product characteristics. Int. J. of Food Science and Technology. 38: 693-707.
 
[11]  Conway, J., F. Castaigne, G. Picard and X. Vovan.(1983). Mass transfer consideration in the osmotic dehydration apples. Can.Instute of Food Science and Technology Journal. 16: 25-29.
 
[12]  Lazarides, HN. (2001). Reasons and possibilities to control solids uptake during osmotic treatment of fruits and vegetables. pp. 33-42.
 
[13]  Azoubel, P.M. and F. Murr. (2003). Optimization of osmotic dehydration of cashew apple (Anacardium occidentale L.) in sugar solutions. Food Sci. Technol. Int. 9(6), 427-433.
 
[14]  Corzo, O, Gomez, E.R, (2004). Optimization of osmotic dehydration of cantaloupe using desired function methodology, Journal of Food Engineering, 64, 213-219.
 
[15]  Valdez-Fragoso, A., S.I. Martínez-Monteagudo, F. Salais-Fierro, J. Welti-Chanes, and H. Mújica-Paz. (2007). Vacuum pulseassisted pickling whole jalapeño pepper optimization. J. Food Eng. 79(4), 1261-1268.
 
[16]  Ozdemir, M., B. Ozen, L. Dock, and J. Floros.(2008). Optimization of osmotic dehydration of diced green peppers by response surface methodology. LTW - Food Sci. Technol. 41(10), 2044-2050.
 
[17]  Chauhan, O.P., A. Shah, A. Singh, P.S Raju, and A.S. Bawa. (2009). Modeling of pretreatment protocols for frozen pineapple slices. Food Sci. Technol.LEB. 42(7), 1283-1288.
 
[18]  Singh B, Kumar A, Gupta AK. (2007). Study of mass transfer kinetics and effective diffusivity during osmotic dehydration of carrot cubes, Journal Food Engineering; 79: 471-480.
 
[19]  Box, G. E., Behnken, D. W., (1960). Some new three level designs for the study of quantitative three variables, Technometrics, 2: 455-475.
 
[20]  Montgomery, D. Diseño y análisis de experimentos. (1991). 3th ed. Iberoamérica, Mexico DF.
 
[21]  Spiazzi, E. A., & Mascheroni, R. H. (1997). Mass transfer model for osmotic dehydration of fruits and vegetables-I. Development of the simulation model. Journal of Food Engineering, 34, 387-410.
 
[22]  Lenart, A., & Flink, J. M. (1984). Osmotic concentration of potato. II. Spacial distribution of the osmotic effect. International Journal of Food Science and Technology, 19, 65-89.
 
[23]  Ispir, A., & Togrul, Đ. T. (2009). Osmotic dehydration of apricot: Kinetics and the effect of process parameters. Chemical Engineering Research and Design, 87, 166-180.
 
[24]  Khan, M. R. (2012). Osmotic dehydration technique for fruit preservation - A review. Pakistan Journal of Food Science, 22, 71-85.
 
[25]  Contreras, J. E., & Smyral, T. G. (1981). An evaluation of osmotic concentration of apple rings using corn syrup solid solution. Canadian Institute of Food Science and Technology Journal, 14, 310-314.
 
[26]  Lazerides, H. N., Gekas, V., & Mavroudis, N. (1997). Apparent mass diffusivities in fruit and vegetable tissues undergoing osmotic processing. Journal of Food Engineering, 31, 315-324.
 
[27]  Baljeet Singh Yadav & Ritika B. Yadav & Monika Jatain. (2012). Optimization of osmotic dehydration conditions of peach slices in sucrose solution using response surface methodology. J Food Sci Technol: 49(5): 547-555.
 
[28]  Manivannan P, Rajasimman M. (2008). Osmotic dehydration of beetroot in salt solution: optimization of parameters through statistical experimental design. Int J Chem Biomol Eng 1(4): 215-222.
 
[29]  Jain S.K, Verma R.C., Murdia L.K., Jain H.K.,Sharma G.P, (2011). Optimization of process parameters for osmotic dehydration of papaya cubes, Journal Food Science Tech.48(2): 211-217.
 
[30]  Lazarides, H. N., Katsanidis, E., & Nickolaidis, A. (1995). Mass transfer kinetics during osmotic pre-concentration aiming at minimal solid uptake. Journal of Food Engineering, 25, 151-166.
 
[31]  Ertekin, F. K., & Cakaloz, T. (1995). Osmotic dehydration of peas: I. influence of osmosis on drying behavior and product quality. Journal of Food Processing and Preservation, 20, 105-119.