@article{ajfst2019762,
author={{Oo, Khin Swe and Than, Soe Soe and Oo, Thet Hnin},
title={Osmotic Dehydration of Toddy Fruit Cubes in Sugar Solution Using Response Surface Methodology},
journal={American Journal of Food Science and Technology},
volume={7},
number={6},
pages={175--181},
year={2019},
url={http://pubs.sciepub.com/ajfst/7/6/2},
issn={2333-4835},
abstract={The response surface methodology (RSM) was applied to optimize the effects of immersion time (60, 90 and 120 min), temperature (35, 45 and 55ˇăC) and concentration of sucrose solution (30, 40 and 50ˇăBrix) in osmotic dehydration of toddy fruit tubes (1cm<SUP>3</SUP>). 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 (<i>P</i>ˇÜ0.05) without a significant lack of fit. The optimum conditions were temperature (45ˇăC), immersion time (120min), concentration of sucrose solution (40ˇăBrix) 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.},
doi={10.12691/ajfst-7-6-2}
publisher={Science and Education Publishing}
}