OPTIMIZATION of OSMOTIC DEHYDRATION of CAULIFLOWER

Abstract

Osmotic dehydration of cauliflower as influenced by temperature (40‐90 C), salt concentration (5‐25%), ratio of brine to material (2‐4, w/w) and time (5‐180 min), was studied through central composite rotatable design (CCRD) under response surface methodology. Responses of weight loss (%) and salt pickup (%) were fitted to polynomials of second degree requiring 6 and 7 terms, respectively, with multiple correlation coefficients of 0.97 and 0.98. the fitted functions were optimized for maximum weight loss and with 4% salt pickup using a flexible polyhedron search method. Out of four such optimum sets one was selected based on the actual weight losses in the verification experiments with larger batch sizes, color and appearance, texture and rehydration properties of the dried materials. the optimum conditions required the material to be processed at 80C for 5 min in 2 times (w/w) of 12% brine. the selected optimum as well as two other optimum sets also inactivated polyphenol oxidase which causes enzymatic browning.

Optimization of osmotic dehydration of diced green peppers by response surface methodology

“…The effect of several factors including the type and concentration of osmotic agents (Biswal & Bozorgmehr, 1992;Collignan & Raoult-Wack, 1994;El-Aouar, Azoubel, Barbosa, & Murr, 2006;Lerici, Pinnavaia, Dalla Rose, & Bartolucci, 1985), processing temperature and time (Biswal & Bozorgmehr, 1992;Lenart & Flink, 1984), agitation (Lenart & Flink, 1984;Mavroudis, Gekas, & Sjoholm, 1998;Vijayanand, Chand, & Eipeson, 1995), tissue to solution ratio (Vijayanand et al, 1995) and raw material characteristics (Mavroudis et al,1998) on the OD of fruits and vegetables, meat and fish have been investigated. Investigation of factors affecting the OD of a specific food product provides invaluable information on the most important processing variables and their levels prior to optimization studies (Ozen, Dock, Ozdemir, & Floros, 2002).…”

“…The OD resulted in a 30% weight loss and protected the apple dices from adverse heat effects and oxidation during drying. Vijayanand et al (1995) used RSM to optimize the processing conditions of OD of cauliflower. Cauliflower processed at 80 C for 5 min in a brine to tissue ratio of 2:1, and an osmotic salt solution (12 g/100 g) lost about 40% of its water with a minimum salt uptake of 4.2 g/100 g. At these optimum conditions, enzymatic browning was prevented.…”

Optimisation of Osmotic Dehydration of Cashew Apple (Anacardium Occidentale L.) in Sugar Solutions

“…RSM has been used by several investigators for optimising food process operations (Mudahar et al, 1990;Vijayanand et al, 1995;Ravindra and Chattopadhyay, 2000).…”

Stability of dehydrofrozen tomatoes pretreated with alternative osmotic solutes

“…The solute choice depends on the expected water loss (WL) and solid gain (SG), and the sensory properties of the food products. Multi-component carbohydrate-salt aqueous solutions have been studied (Vijayanand, Nagin, & Eipeson, 1995). Most common used osmotic solutes were sugars, such as sucrose, glucose, fructose, sorbitol, corn syrup and salts, such as sodium chloride and their mixture (Tregguno & Goff, 1996).…”