Journal of Food Processing & Technology

Abstract

Optimization of Osmotic Dehydration Process of Pineapple by Response Surface Methodology

Sridevi M and Genitha Er TR

Response Surface Methodology was used for quantitative investigation of water loss, solid gain & weight reduction during osmotic dehydration of pineapple in sugar syrup. Effects of temperature (30, 35, 40, 45 & 50°C), processing time (30, 60, 90, 120 & 150 min), sugar concentration (40, 45, 50, 55 & 60°B) and sample to solution ratio 1:10 (constant) on osmotic dehydration of pineapple were estimated. Quadratic regression equations describing the effects of these factors on the water loss, solid gain & weight reduction were developed. It was found that effects of temperature and sugar concentrations were more significant on the water loss than processing time. For solid gain, processing time & sugar concentration were the most significant factors. The osmotic dehydration process was optimized for water loss, solid gain & weight reduction. The optimum conditions were found to be temperature 38.2°C, processing time 128.7 min and sugar concentration 44.05°B. At these optimum values, water loss, solid gain & weight reduction were found to be 30.0921%, 13.3634% & 20.3772% respectively.