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

Year 2015, Volume: 7 Issue: 4, 19 - 33, 01.12.2015
https://doi.org/10.24107/ijeas.251258

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

References

  • [1] Torrengiani, D., Osmotic dehydration in fruits and vegetable processing, Food Research International, 26, pp. 59 – 68, 1993.
  • [2] Madamba, P. S., Thin layer drying models for osmotically predried young coconut, Drying Technology, 21, pp.1759-1780, 2003.
  • [3] Raoult-Wack, A.L., Advances in osmotic dehydration, Trends in Food Science Technology, 5, pp.255–260, 1994.
  • [4] Mudahar, G. S., Toledo, R. T., Floros, J. D. and J. J. Jen, Optimization of carrot dehydration process using response surface methodology, Journal of Food Science, 54, pp.714-719, 1989.
  • [5] Biswal, R. N., Bozorgmehr, K., Tompkins, F. D. and X. Liu, Osmotic concentration of green beans prior to freezing, Journal of Food Science, 56, pp.1008-1012, 1991.
  • [6] Rastogi, N. K. and Raghavarao, K.S.M.S., Water and solute diffusion coefficients of carrot as a function of temperature and concentration during osmotic dehydration. Journal of Food Engineering,34, pp.429- 440, 1997.
  • [7] Kar, A.and Gupta, D.K., Osmotic dehydration characteristics of buton mushrooms, Journal of Food Science Technology, 38, pp.352-357, 2001.
  • [8] Ade-Omowaye, B.I.O., Rastogi, N.K., Angersbach, A. and Knorr, D., Osmotic dehydration behavior of red paprika (Capsicum annuum L.), J Food Science, 67, pp.1790-1796, 2002.
  • [9] Sutar, P.P. and Gupta, D.K., Mathematical modeling of mass transfer in osmotic dehydration of onion slices, Journal of Food Engineering, 78, pp. 90–97, 2007.
  • [10]Uddin, M.B., Ainsworth, P. and Ibanoglu, S., Evaluation of mass exchange during osmotic dehydration of carrots using response surface methodology, J Food Engineering, 65, pp. 473– 477.
  • [11]Corzo, O. and Gomez, E.R., Optimization of osmotic dehydration of cantaloupe using desired function methodology, Journal of Food Engineering, 64, pp.213–219, 2004.
  • [12]Eren, I. and Ertekin, F.K., Optimization of osmotic dehydration of potato using response surface methodology, Journal of Food Engineering, 79, pp.344–352, 2007.
  • [13]Singh, B., Panesar, P.S., Gupta, A.K. and Kennedy, J.F., Optimization of osmotic dehydration of carrot cubes in sugar-salt solutions using response surface methodology, European Food Research Technology, 225, pp. 157–165, 2007.
  • [14]Singh, B., Panesar, P.S., Nanda, V. and Bera, M.B., Optimization of Osmotic Dehydration Process of Carrot Cubes in Sodium Chloride Solution, International Journal of Food Engineering, 4, pp.1-24, 2008
Year 2015, Volume: 7 Issue: 4, 19 - 33, 01.12.2015
https://doi.org/10.24107/ijeas.251258

Abstract

References

  • [1] Torrengiani, D., Osmotic dehydration in fruits and vegetable processing, Food Research International, 26, pp. 59 – 68, 1993.
  • [2] Madamba, P. S., Thin layer drying models for osmotically predried young coconut, Drying Technology, 21, pp.1759-1780, 2003.
  • [3] Raoult-Wack, A.L., Advances in osmotic dehydration, Trends in Food Science Technology, 5, pp.255–260, 1994.
  • [4] Mudahar, G. S., Toledo, R. T., Floros, J. D. and J. J. Jen, Optimization of carrot dehydration process using response surface methodology, Journal of Food Science, 54, pp.714-719, 1989.
  • [5] Biswal, R. N., Bozorgmehr, K., Tompkins, F. D. and X. Liu, Osmotic concentration of green beans prior to freezing, Journal of Food Science, 56, pp.1008-1012, 1991.
  • [6] Rastogi, N. K. and Raghavarao, K.S.M.S., Water and solute diffusion coefficients of carrot as a function of temperature and concentration during osmotic dehydration. Journal of Food Engineering,34, pp.429- 440, 1997.
  • [7] Kar, A.and Gupta, D.K., Osmotic dehydration characteristics of buton mushrooms, Journal of Food Science Technology, 38, pp.352-357, 2001.
  • [8] Ade-Omowaye, B.I.O., Rastogi, N.K., Angersbach, A. and Knorr, D., Osmotic dehydration behavior of red paprika (Capsicum annuum L.), J Food Science, 67, pp.1790-1796, 2002.
  • [9] Sutar, P.P. and Gupta, D.K., Mathematical modeling of mass transfer in osmotic dehydration of onion slices, Journal of Food Engineering, 78, pp. 90–97, 2007.
  • [10]Uddin, M.B., Ainsworth, P. and Ibanoglu, S., Evaluation of mass exchange during osmotic dehydration of carrots using response surface methodology, J Food Engineering, 65, pp. 473– 477.
  • [11]Corzo, O. and Gomez, E.R., Optimization of osmotic dehydration of cantaloupe using desired function methodology, Journal of Food Engineering, 64, pp.213–219, 2004.
  • [12]Eren, I. and Ertekin, F.K., Optimization of osmotic dehydration of potato using response surface methodology, Journal of Food Engineering, 79, pp.344–352, 2007.
  • [13]Singh, B., Panesar, P.S., Gupta, A.K. and Kennedy, J.F., Optimization of osmotic dehydration of carrot cubes in sugar-salt solutions using response surface methodology, European Food Research Technology, 225, pp. 157–165, 2007.
  • [14]Singh, B., Panesar, P.S., Nanda, V. and Bera, M.B., Optimization of Osmotic Dehydration Process of Carrot Cubes in Sodium Chloride Solution, International Journal of Food Engineering, 4, pp.1-24, 2008
There are 14 citations in total.

Details

Subjects Engineering
Other ID JA66ES45RA
Journal Section Articles
Authors

Zehra Yildiz This is me

Ayse Sarımeseli This is me

Publication Date December 1, 2015
Published in Issue Year 2015 Volume: 7 Issue: 4

Cite

APA Yildiz, Z., & Sarımeseli, A. (2015). Optimization of Osmotic Dehydration of Organic Red Pepper Using Response Surface Methodology. International Journal of Engineering and Applied Sciences, 7(4), 19-33. https://doi.org/10.24107/ijeas.251258
AMA Yildiz Z, Sarımeseli A. Optimization of Osmotic Dehydration of Organic Red Pepper Using Response Surface Methodology. IJEAS. December 2015;7(4):19-33. doi:10.24107/ijeas.251258
Chicago Yildiz, Zehra, and Ayse Sarımeseli. “Optimization of Osmotic Dehydration of Organic Red Pepper Using Response Surface Methodology”. International Journal of Engineering and Applied Sciences 7, no. 4 (December 2015): 19-33. https://doi.org/10.24107/ijeas.251258.
EndNote Yildiz Z, Sarımeseli A (December 1, 2015) Optimization of Osmotic Dehydration of Organic Red Pepper Using Response Surface Methodology. International Journal of Engineering and Applied Sciences 7 4 19–33.
IEEE Z. Yildiz and A. Sarımeseli, “Optimization of Osmotic Dehydration of Organic Red Pepper Using Response Surface Methodology”, IJEAS, vol. 7, no. 4, pp. 19–33, 2015, doi: 10.24107/ijeas.251258.
ISNAD Yildiz, Zehra - Sarımeseli, Ayse. “Optimization of Osmotic Dehydration of Organic Red Pepper Using Response Surface Methodology”. International Journal of Engineering and Applied Sciences 7/4 (December 2015), 19-33. https://doi.org/10.24107/ijeas.251258.
JAMA Yildiz Z, Sarımeseli A. Optimization of Osmotic Dehydration of Organic Red Pepper Using Response Surface Methodology. IJEAS. 2015;7:19–33.
MLA Yildiz, Zehra and Ayse Sarımeseli. “Optimization of Osmotic Dehydration of Organic Red Pepper Using Response Surface Methodology”. International Journal of Engineering and Applied Sciences, vol. 7, no. 4, 2015, pp. 19-33, doi:10.24107/ijeas.251258.
Vancouver Yildiz Z, Sarımeseli A. Optimization of Osmotic Dehydration of Organic Red Pepper Using Response Surface Methodology. IJEAS. 2015;7(4):19-33.

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