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 ga...

Full description

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/
Description
Summary: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).