Optimization of osmotic dehydration of pineapple (ananas comosus l.) using the response surface methodology
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, %)...
- Autores:
-
Zapata M., José E.
Arias A., Johan M.
Ciro G., Gelmy L.
- Tipo de recurso:
- Article of journal
- Fecha de publicación:
- 2011
- Institución:
- Universidad Nacional de Colombia
- Repositorio:
- Universidad Nacional de Colombia
- Idioma:
- spa
- OAI Identifier:
- oai:repositorio.unal.edu.co:unal/29450
- Acceso en línea:
- https://repositorio.unal.edu.co/handle/unal/29450
http://bdigital.unal.edu.co/19498/
http://bdigital.unal.edu.co/19498/2/37415
http://bdigital.unal.edu.co/19498/3/
- Palabra clave:
- citric acid
osmotic drying
post harvest
fruit.
- Rights
- openAccess
- License
- Atribución-NoComercial 4.0 Internacional
| Summary: | 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). |
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