Journal of Food Processing & Technology

Optimization of osmotic dehydration process for kinnow slices using Response surface methodology

International Conference and Exhibition on Food Processing & Technology

November 22-24, 2012 Hyderabad International Convention Centre, India

Vikas Bansal, Vikas Nanda and Bahadur Singh

Posters: J Food Process Technol

Abstract:

Response Surface Methodology was used for quantitative investigation of water and solid transfer during osmotic dehydration of kinnow slices in sugar solution. Effects of temperature (45-65?C), Processing time (60?180 minutes), sugar concentration (50-70?Brix), and solution to sample ratio (1:5 to 1:15) on osmotic dehydration of kinnow slices were estimated. Quadratic regression equation describing the effect of these factors on the water loss and solid gain were developed. It was found that effect of temperature and sugar concentration was more significant on the water loss than the effects of processing time and solution to sample ratio. The osmotic dehydration effect was optimized for water loss, solute gain, and weight reduction. The optimum conditions were found to be temperature 64˚C, processing time 90 minutes, sugar concentration 54.5?B and solution to sample ratio 1:10. At these values, water loss, solid gain, and weight reduction were found to be 54.19 (g/100g initial sample), 28.18 (g/100g initial sample), and 26.01 (g/100g initial sample) respectively.

Biography :

Vikas Bansal has completed his Master?s degree at the age of 27 years from Sant Longowal Institute of Engineering & Technology (Deemed University), Longowal (Punjab). He has five year of dairy based industrial experience. At present, he is pursuing his Ph.D from Sant Longowal Institute of Engineering & Technology (Deemed University), Longowal (Punjab).