Abstract

Response surface methodology was used to determine the optimum processing conditions that yield maximum water loss and weight reduction and minimum solid gain during osmotic dehydration of radish in salt solution. The experiments were conducted according to Central Composite Design (CCD). The independent process variables for osmotic dehydration process were temperature (25 – 45°C), processing time (30 -150 minutes), salt concentrations (5 - 25% w/w) and solution to sample ratio (5:1 – 25:1). The osmotic dehydration process was optimized for water loss, solid gain, and weight reduction. The optimum conditions were found to be: temperature – 36°C, immersion time - 95 min, salt concentration – 25% and solution to sample ratio 15:1. At this optimum point, water loss, solid gain and weight reduction were found to be 34.5 (g/100 g initial sample), 2.2 (g/100 g initial sample) and 32.1 (g/100 g initial sample), respectively.

Submitted: November 13, 2008 · Accepted: July 18, 2009 · Published: July 23, 2009

Recommended Citation

Petchi, Manivannan and Manivasagan, Rajasimman (2009) "Optimization of Osmotic Dehydration of Radish in Salt Solution Using Response Surface Methodology," International Journal of Food Engineering: Vol. 5 : Iss. 3, Article 4.
DOI: 10.2202/1556-3758.1584
Available at: http://www.bepress.com/ijfe/vol5/iss3/art4