25Apr 2017

A STUDY ON OPTIMIZATION OF PROCESS VARIABLES FOR OSMOTIC DEHYDRATION OF APPLE SLICES BY THE APPLICATION OF RESPONSE SURFACE METHODOLOGY.

  • Centre of Food Science and Technology, Institute of Agriculture, Banaras Hindu University,Varanasi, Uttar Pradesh.
  • Truweight wellness Pvt ltd, Bangalore.
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The Apple fruit (Malus domestica) is round in shape with firm juicy flesh and greenish, red or yellow in color when ripe. Nutritionally it is a good source of carbohydrate, dietary fiber and also contains vitamins, minerals and a variety of phytochemicals. The Response surface methodology (RSM) was used to optimize the influence of osmotic agents i.e. sucrose, glucose and glucose + sucrose(50:50), sugar concentrations (50˚, 55˚, 60˚, 65˚ and 70˚B), fruit to solution ratios ( 1:2,1:3,1:4,1:5,1:6) and process time varied from 60 to 180 min on osmotic dehydration of apple(golden delious) slices. In all the osmotic dehydration processes of apple slices, an increase in concentration, time duration up to certain duration and fruit to solution ratio resulted in higher water loss and solute gain. The osmotic agents, range of time, concentration and fruit to solution ratio are glucose + sucrose (50:50), 105-Min, 60˚B, and 1:4 (w/w), respectively for maximum water loss and solute gain was optimized.

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[PrachiTyagi, Jalarama Reddy K and Anil Kumar Chauhan. (2017); A STUDY ON OPTIMIZATION OF PROCESS VARIABLES FOR OSMOTIC DEHYDRATION OF APPLE SLICES BY THE APPLICATION OF RESPONSE SURFACE METHODOLOGY. Int. J. of Adv. Res. 5 (Apr). 1642-1651] (ISSN 2320-5407). www.journalijar.com

Prachi Tyagi

DOI:

Article DOI: 10.21474/IJAR01/3992      
DOI URL: https://dx.doi.org/10.21474/IJAR01/3992

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