OPTIMIZATION OF COMBINED PULSED VACUUM OSMOTIC DEHYDRATION – HOT AIR DRYING OF ORANGE SLICES BY RESPONSE SURFACE METHODOLOGY

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AZIZI KHESAL M.; BASSIRI A.; MAGHSOUDLU Y.

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Journal: Journal of Food Technology and Nutrition Year:2013 | Volume:10 | Issue:3 (39) Page(s): 63-72

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Title

OPTIMIZATION OF COMBINED PULSED VACUUM OSMOTIC DEHYDRATION – HOT AIR DRYING OF ORANGE SLICES BY RESPONSE SURFACE METHODOLOGY

Author(s)

AZIZI KHESAL M. | BASSIRI A. | MAGHSOUDLU Y. | Issue Writer Certificate

Keywords

OSMOTIC DEHYDRATIONQ2

ORANGE SLICESQ2

OPTIMIZATIONQ2

RESPONSE SURFACE METHODOLOGYQ2

VACUUM PULSEQ3

Abstract

Introduction: OSMOTIC DEHYDRATION is a viable process for the partial removal of water from plant tissues such as fruits and vegetables. The main advantage of this process is its influence on the principal drying method, shortening of the drying process, resulting in lower energy requirement. Considering that heat is not applied in this stage, OSMOTIC DEHYDRATION offers higher retention of food characteristics, such as color, aroma, nutritional constituents, and flavor compounds.Materials and Methods: The effects of temperature (30-55 C), concentration of osmotic solution (40-60, w/w), time of contact (120-300 min), initial vacuum (100-300 mbar for 15 min) at the beginning of the process (pulsed vacuum OSMOTIC DEHYDRATION, PVOD) and drying temperature (40-70oC) on color changes and WL (water loss) to SG (solid gain) ratio of ORANGE SLICES were studied. The OPTIMIZATION of combined process was carried out by RESPONSE SURFACE METHODOLOGY with Central Composite Design.Results: The analysis of variance showed that a linear model predicted well the experimental data. The applied temperature of osmotic solution and drying temperature had the main effect on responses. OPTIMIZATION conditions were based on the higher water loss to solid gain ratio and lower changes of color.Conclusion: The followings; 35oC for osmotic temperature, 60% for sucrose concentration,180 min for osmotic time, 240 mbar for pressure and 41.5oC for drying temperature were considered as optimal conditions for the above investigation.

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APA: Copy

AZIZI KHESAL, M., BASSIRI, A., & MAGHSOUDLU, Y.. (2013). OPTIMIZATION OF COMBINED PULSED VACUUM OSMOTIC DEHYDRATION – HOT AIR DRYING OF ORANGE SLICES BY RESPONSE SURFACE METHODOLOGY. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, 10(3 (39)), 63-72. SID. https://sid.ir/paper/143268/en

Vancouver: Copy

AZIZI KHESAL M., BASSIRI A., MAGHSOUDLU Y.. OPTIMIZATION OF COMBINED PULSED VACUUM OSMOTIC DEHYDRATION – HOT AIR DRYING OF ORANGE SLICES BY RESPONSE SURFACE METHODOLOGY. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION[Internet]. 2013;10(3 (39)):63-72. Available from: https://sid.ir/paper/143268/en

IEEE: Copy

M. AZIZI KHESAL, A. BASSIRI, and Y. MAGHSOUDLU, “OPTIMIZATION OF COMBINED PULSED VACUUM OSMOTIC DEHYDRATION – HOT AIR DRYING OF ORANGE SLICES BY RESPONSE SURFACE METHODOLOGY,” JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, vol. 10, no. 3 (39), pp. 63–72, 2013, [Online]. Available: https://sid.ir/paper/143268/en

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