Affiliation:
1. Department of Food Science and Technology Bu‐Ali Sina University Hamedan Iran
Abstract
AbstractThe goal of this work was to examine the effects of sonication time, edible coating concentration (with guar gum), and °Brix (sucrose solution) on the osmotic dehydration (OD) parameters (mass reduction, water loss, soluble solids gain, and rehydration ratio) and the appearance properties (color indices and surface area) of quince slices using a response surface methodology (RSM) approach based on the central composite design (CCD), for the optimization of the process. The process parameters, sonication treatment time (5–10 min; 40 kHz and 150 W), edible coating concentration using guar gum (0.05%–0.15%, w/w), and osmotic concentration using sucrose solution (20%–50%, w/w), were investigated and optimized for OD of quince slices. After each OD process, the quince slices were dehydrated in an oven at 70°C for 240 min. Results demonstrated a good correlation between empirical data with the linear model. Using the optimization method, optimum input operating conditions were determined to be a sonication time of 5 min, guar gum concentration of 0.05%, and sucrose concentration of 37.19°Brix. At this optimum point, the OD process of quince slices reached the optimal mass reduction (17.74%), water loss (25.77%), soluble solids gain (8.03%), rehydration ratio (206.19%), lightness (77.6), redness (0.60), yellowness (34.84), total color change (ΔE) (8.92), and area changes (7.59%).
Reference34 articles.
1. Effect of ultrasound and osmotic process conditions on the dehydration contents of bitter orange slice;Alizadeh Shahrivar M.;Journal of Food Science and Technology (Iran),2017
2. Effect of sonication on osmotic dehydration and subsequent air-drying of pomegranate arils
3. Evaluation of the effects of osmosis pretreatment assisted by ultrasound on the impregnation of phenolic compounds into aloe vera gel and dry product quality;Azarpazhooh E.;Food Engineering Research,2019
4. Study of Rehydration of Osmotically Pretreated Dried Fruit Samples
5. Effect of ultrasound and centrifugal force on carambola (Averrhoa carambola L.) slices during osmotic dehydration