Optimization of osmotic dehydration of pineapple (Ananas comosus L.) using the response surface methodology

ABSTRACT: The response surface methodology was used to optimize the effects of temperature (25 - 45⁰C) and citric acid concentration (0.5 - 2.5% w/w) in osmotic dehydration of pineapple in a sucrose solution. A 32 factorial design was used with weight loss (WL, %), moisture loss (ML, %) and solid gain (SG, %) as responses. The models obtained for all the responses were significant (P≤0.05) without a significant lack of fit. The results suggest that WL, ML and SG can reach 42.62%, 36.54% and 292.16% respectively, after 4 to 6 h of the process, with 100% sensory acceptance and reductions in microbial counts of more than two log cycles, using the conditions defined by the optimization (44.99⁰C and 2.48% citric acid).

• Autores: Zapata Montoya, José Edgar; Arias Avendaño, Johan Manuel; Ciro Gómez, Gelmy Luz
• Tipo de recurso: Article of investigation
• Fecha de publicación: 2011
• Institución: Universidad de Antioquia
• Repositorio: Repositorio UdeA
• Idioma: eng
• OAI Identifier: oai:bibliotecadigital.udea.edu.co:10495/24049
• Acceso en línea: http://hdl.handle.net/10495/24049; https://revistas.unal.edu.co/index.php/agrocol/article/view/15500
• Palabra clave: Ácido Cítrico; Citric Acid; Frutas; Fruit; Alimentos - deshidratación, secado, etc.; Food - Drying; Piña; Pineapple; Secado osmótico; Osmotic drying; Ananás comosus; poscosecha; Post harvest; http://aims.fao.org/aos/agrovoc/c_36939; http://aims.fao.org/aos/agrovoc/c_386
• Rights: openAccess
• License: http://creativecommons.org/licenses/by-nc-sa/2.5/co/