eng Science and Education Publishing American Journal of Food Science and Technology 2333-4835 2019-07-16 7 6 175 181 10.12691/ajfst-7-6-2 AJFST2019762 article Khin Swe Oo drkhinsweooic@gmail.com 1 Soe Soe Than 1 Thet Hnin Oo 1 Department of Industrial Chemistry, University of Yangon, Yangon, Myanmar 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. http://pubs.sciepub.com/ajfst/7/6/2/ajfst-7-6-2.pdf response surface methodology Box-Behnken Design osmotic dehydration toddy fruit tubes