Optimization of Osmotic Dehydration of Organic Red Pepper Using Response Surface Methodology

Abstract

In the present study, organic red pepper slices were undergone osmotic dehydration process, and response surface methodology (RSM) was used to determine the influence of the process variables. Also, the optimal processing conditions were determined in order to reduce the weight reduction, water loss and solid gain of the red pepper samples to a safe level. A four-level central composite design (CCRD) involving the variables such as temperature (25-45 C), processing time (30-150 min), salt concentration (5-25%,w/w) and solution to sample ratio (5:1-25:1) was developed for this purpose. Data obtained from the RSM was subjected to the analysis of variance (ANOVA) by using a second-order polynomial equation, which provided the optimized process conditions as 34.24 0C for temperature, 85.94 min for processing time, 5.88% for salt concentration and 20.79:1 for solution to sample ratio. The weight reduction, water loss and solid gain data were optimized for the osmotic dehydration of pepper slices and the values were found to be 11.40, 13.05 and 0.90 respectively

Keywords

• Osmotic dehydration, mass transfer, CCRD, response surface methodology

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