MODELING AND OPTIMIZATION OF PROCESS PARAMETERS FOR IMPROVING OSMOTIC DEHYDRATION OF KIWIFRUIT

  • B. LIU Huazhong Agricultural University
  • W. FENG Huazhong Agricultural University
  • B. PENG Huazhong Agricultural University

Abstract

Osmotic conditions for kiwifruit dehydration were optimized using central composite rotatable design and response surface methodology. The optimal conditions included osmotic time of 4.29 h, sucrose concentration of 70 %, and osmotic temperature of 50 °C. At these optimum values, water loss (WL) exhibited a response value of 45.64 %. The optimized condition was validated and found to be fitted with the experimental values. Quadratic regression equations describing the effects of these factors on WL were developed. The osmotic dehydration of kiwifruit was significantly influenced by osmotic temperature, osmotic time, and sucrose concentration. Moreover, osmotic process at relatively high temperatures caused a significantly depletion of VC content in kiwifruit.
Published
2018-06-28
How to Cite
LIU, B.; FENG, W.; PENG, B.. MODELING AND OPTIMIZATION OF PROCESS PARAMETERS FOR IMPROVING OSMOTIC DEHYDRATION OF KIWIFRUIT. Italian Journal of Food Science, [S.l.], v. 31, n. 1, june 2018. ISSN 1120-1770. Available at: <https://chiriottieditori.it/ojs/index.php/ijfs/article/view/1068>. Date accessed: 16 feb. 2019. doi: https://doi.org/10.14674/IJFS-1068.