Journal of Food Processing & Technology

Optimization of process parameters on osmotic dehydration of yellow sweet pepper (Capsicum annum. L) using response surface methodology

International Conference and Exhibition on Food Processing & Technology

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

Sachidananda Swain

Posters: J Food Process Technol

Abstract:

Osmotic dehydration is a cost saving, novel pre-treatment step widely used for the partial removal of water from plant tissues by immersion in a hypertonic (osmotic) solution. The chemical composition, nutritional, sensory, functional properties and organoleptic characteristics of osmo-dehydrated foods improves without changing its integrity which result in high quality products that can undergo subsequent processing to get the desired final product. In this regard, a study was undertaken on osmotic dehydration of yellow capsicum using Central Composite Rotatable Design (CCRD) with respect to salt concentration (0-20%), sugar concentration (30-70oBrix) solution to sample Ratio (SSR) (1-9), temperature (30-70oC), RPM (0- 200) and process duration (30-150 min). The analysis of results indicated that all the process variables had a significant effect on all the responses at 1% level of significance (P < 0.001). A good correlation (R2>0.88) between process parameters and responses were obtained having coefficient of variation (CV<10) except total solid gain. Again, Response Surface Methodology (RSM) which is an effective tool for optimizing a variety of food processes having the advantage of reduced number of experimental runs providing sufficient information for statistically valid results, was used optimization of process above independent parameters. The possible goals were maximum weight loss, maximum moisture loss and minimum solid gain. The optimum condition were found to be Salt(10.95 %), SSR(4.49), temperature(53.35oC), sugar(58.37oBrix), RPM(100) and time(120 min).

Biography :

Sachidananda Swain completed his both Master and Doctoral degree from Indian Agricultural Research Institute (IARI), New Delhi. He joined as a scientist (Agricultural Structure and Process Engineering, (ASPE)) at Central Agricultural Research Institute (CARI), Port Blair in 2010 and working for post harvest management and value addition of Agri-Horticultural produces in the Islands.