Advanced search
Start date
Betweenand
Related content
(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Optimisation of osmotic dehydration process of guavas by response surface methodology and desirability function

Full text
Author(s):
Vieira, Glaucia S. [1] ; Pereira, Leila M. [1] ; Hubinger, Miriam D. [1]
Total Authors: 3
Affiliation:
[1] Univ Campinas UNICAMP, Fac Food Engn, Dept Food Engn, BR-13083862 Campinas, SP - Brazil
Total Affiliations: 1
Document type: Journal article
Source: INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY; v. 47, n. 1, p. 132-140, JAN 2012.
Web of Science Citations: 32
Abstract

Response surface methodology was used to assess the effects of osmotic solution concentration (4060 degrees Brix), process temperature (2040 degrees C) and vacuum pulse application time (020 min) at 100 mbar on water loss (WL), weight reduction (WR), solid gain (SG), water activity (aw), colour parameters and mechanical properties of guava slices. Optimal process conditions were determined through the desirability function approach and quality characteristics of osmotically dehydrated guavas were analysed. Only models obtained for WL, WR and aw were suitable to describe the experimental data. The desirability function showed that optimal conditions for osmotic dehydration of guavas were: osmotic solution concentration at 60 degrees Brix, process temperature at 32 degrees C and 20 min of vacuum pulse application. Under optimal conditions, colour and mechanical properties of treated guavas were similar to fresh fruit, presenting WL of 29.01 g/100 g, WR of 25.91 g/100 g, SG of 3.10 g/100 g and aw of 0.979. (AU)