MODELING AND OPTIMIZATION OF PROCESS PARAMETERS FOR IMPROVING OSMOTIC DEHYDRATION OF KIWIFRUIT
Main Article Content
Keywords
kiwifruit, osmotic dehydration, optimization, response surface methodology, water loss rate
Abstract
Osmotic conditions for kiwifruit dehydration were optimized using central composite rotatable design and response surface methodology. The optimal conditions included osmotic time of 4.29 h, sucrose concentration of 70 %, and osmotic temperature of 50 °C. At these optimum values, water loss (WL) exhibited a response value of 45.64 %. The optimized condition was validated and found to be fitted with the experimental values. Quadratic regression equations describing the effects of these factors on WL were developed. The osmotic dehydration of kiwifruit was significantly influenced by osmotic temperature, osmotic time, and sucrose concentration. Moreover, osmotic process at relatively high temperatures caused a significantly depletion of VC content in kiwifruit.
References
AOAC. 1990. Official methods of analysis of the Association of Official Analytical Chemists, 15th ed. Arlington VA: Association of Official Analytical Chemists.
AOAC. 1997. Official methods of analysis of the Association of Official Analytical Chemists, 16th ed. Arlington VA: Association of Official Analytical Chemists.
Akbarian M., Ghanbarzadeh B., Ghasemkhani N., Mehmandoust F. and Gheisari E. 2013. Optimization of carboxy methyl cellulose-pectin and ascorbic acid based edible coating formulations for performance of osmotic dehydration of quince by RSM. International Journal of Biosciences 3:234-247.
Ali H.S., Moharram H.A., Ramadan M.T. and Ragab G.H. 2010. Osmotic dehydration of banana rings and tomato halves. Journal of American Science 6(9):384-390.
Azoubel P.M. and Murr F.E.X. 2004. Mass transfer kinetics of osmotic dehydration of cherry tomatoes. Journal of Food Engineering 61:291-295.
Ahmed I., Qazi I. M. and Jamal S. 2016. Developments in osmotic dehydration technique for the preservation of fruits and vegetables. Innovative Food Science & Emerging Technologies 34:29-43.
Bas D. and Boyaci I. H. 2007. Modeling and optimization i: usability of response surface methodology. Journal of Food Engineering 78(3):836-845.
Cao H, Zhang M, Mujumdar A.S., Du W. and Sun J. 2006. Optimization of osmotic dehydration of kiwifruit. Drying Technology 24(1):89-94.
Chakraborty R. and Samanta R. 2016. Concurrent osmotic dehydration and vacuum drying of kiwi fruit (actinidia deliciosa cv. hayward) under far infrared radiation: process optimization, kinetics and quality assessment. Journal of Food Process Engineering 40(2).
Chiralt A., Martinez-Navarrete N.M., Martinez-Monzo J., Talens P., Moraga G., Moraga G., Ayala A. and Fito P. 2001. Changes in mechanical properties throughout osmotic processes: Cryoprotectant effect. Journal of Food Engineering 49:129-135.
Da Conceicao S.M.A., Da Silva Z.E., Mariani V.C. and Darche S. 2012. Mass transfer during the osmotic dehydration of West Indian cherry. LWT -Food Science and Technology 45:246-252.
Falade K.O., Igbeka J.C. and Ayanwuyi F.A. 2007. Kinetics of mass transfer and colour changes during osmotic dehydration of watermelon. Journal of Food Engineering 80:979-985.
Fernandes F.A.N., Rodrigues S., Gaspareto O.C.P. and Oliveira E.L. 2006. Optimization of osmotic dehydration of bananas followed by air-drying.Food Research International 41(6):674-680.
Herman-Lara E., Martínez-Sánchez C.E., Pacheco-Angulo H., Carmona-García R., Ruiz-Espinosa H. and Ruiz-López I.I. 2013. Mass transfer modeling of equilibrium and dynamic periods during osmotic dehydration of radish in NaCl solutions. Food & Bioproducts Processing 91(3):216-224.
Kaya A., Aydin O. and Kolayli S. 2010. Effect of different drying conditions on the vitamin c (ascorbic acid) content of hayward kiwifruits (actinidia deliciosa planch). Food & Bioproducts Processing, 88(2):165-173.
Lazarides H.N. 1994. Osmotic pre-concentration: Developments and prospects. In: R.P. Singh and F.A.R. Oliveira (Eds.), Minimal processing of foods and process optimization: An interface. London, UK: CRC Press.
Lenart A. 1992. Mathematical modelling of osmotic dehydration of apple and carrot. Polish Journal of Food Nutrition Science 1:1-33.
Lombard G.E., Oliveira J.C., Fito P. and Andres A. 2008. Osmotic dehydration of pineapple as a pre-treatment for further drying. Journal of Food Engineering 85(2):277-284.
Myers R.H. and Montgomery D.C. 1995. Response surface methodology: Process and product optimization using designed experiments. New York: John Wiley & Sons.
Peng B., Lei Y., Zhao H. and Cui L. 2015. Response surface methodology for optimization of fermentation process parameters for improving apple wine quality. Journal of Food Science and Technology 52(11):1-6.
Phisut N. 2012. Factors affecting mass transfer during osmotic dehydration of fruits. International Food Research Journal 19(1):7-18.
Ramaswamy H.S. 2005. Osmotic drying. Workshop on drying of food and pharmaceuticals. Fourth Asia Pacific Drying Conference, 12 December, 2005, Kolkata, India.
Rastogi N.K. and Raghavarao K.S.M.S. 2004. Mass transfer during osmotic dehydration of pineapple: considering fickian diffusion in cubical configuration. LWT -Food Science and Technology 37(1):43-47.
Shi J. and Xue J. S. 2009. Application and development of osmotic dehydration technology in food processing. In: C. Ratti (Ed.), Advances in food dehydration. USA: CRC Press.
Singh B., Kumar A. and Gupta A.K. 2007. Study of mass transfer kinetics and effective diffusivity during osmotic dehydration of carrot cubes. Journal of Food Engineering 79:471-480.
Talens P., Martinez-Navarrete N., Fito P. and Chiralt A. 2002. Changes in optical and mechanical properties during osmodehydrofreezing of kiwi fruit. Innovative Food Science and Emerging Technologies 3:191-199.
Torreggiani D. and Bertolo G. 2001. Osmotic pre-treatments in fruit processing: chemical, physical and structural effects. Journal of Food Engineering 49:247-253.
Tortoe, C. 2010. A review of osmodehydration for food industry. African Journal of Food Science 4(6):303-324.
Tylewicz U., Fito P.J., Castro-Giráldez M., Fito P. and Rosa M.D. 2011. Analysis of kiwifruit osmodehydration process by systematic approach systems. Journal of Food Engineering 104(3):438-444.
Yetenayet B. and Hosahalli R. 2010. Going beyond conventional osmotic dehydration for quality advantage and energy savings. Ethiopian Journal of Applied Sciences and Technology 1:1-15.
AOAC. 1997. Official methods of analysis of the Association of Official Analytical Chemists, 16th ed. Arlington VA: Association of Official Analytical Chemists.
Akbarian M., Ghanbarzadeh B., Ghasemkhani N., Mehmandoust F. and Gheisari E. 2013. Optimization of carboxy methyl cellulose-pectin and ascorbic acid based edible coating formulations for performance of osmotic dehydration of quince by RSM. International Journal of Biosciences 3:234-247.
Ali H.S., Moharram H.A., Ramadan M.T. and Ragab G.H. 2010. Osmotic dehydration of banana rings and tomato halves. Journal of American Science 6(9):384-390.
Azoubel P.M. and Murr F.E.X. 2004. Mass transfer kinetics of osmotic dehydration of cherry tomatoes. Journal of Food Engineering 61:291-295.
Ahmed I., Qazi I. M. and Jamal S. 2016. Developments in osmotic dehydration technique for the preservation of fruits and vegetables. Innovative Food Science & Emerging Technologies 34:29-43.
Bas D. and Boyaci I. H. 2007. Modeling and optimization i: usability of response surface methodology. Journal of Food Engineering 78(3):836-845.
Cao H, Zhang M, Mujumdar A.S., Du W. and Sun J. 2006. Optimization of osmotic dehydration of kiwifruit. Drying Technology 24(1):89-94.
Chakraborty R. and Samanta R. 2016. Concurrent osmotic dehydration and vacuum drying of kiwi fruit (actinidia deliciosa cv. hayward) under far infrared radiation: process optimization, kinetics and quality assessment. Journal of Food Process Engineering 40(2).
Chiralt A., Martinez-Navarrete N.M., Martinez-Monzo J., Talens P., Moraga G., Moraga G., Ayala A. and Fito P. 2001. Changes in mechanical properties throughout osmotic processes: Cryoprotectant effect. Journal of Food Engineering 49:129-135.
Da Conceicao S.M.A., Da Silva Z.E., Mariani V.C. and Darche S. 2012. Mass transfer during the osmotic dehydration of West Indian cherry. LWT -Food Science and Technology 45:246-252.
Falade K.O., Igbeka J.C. and Ayanwuyi F.A. 2007. Kinetics of mass transfer and colour changes during osmotic dehydration of watermelon. Journal of Food Engineering 80:979-985.
Fernandes F.A.N., Rodrigues S., Gaspareto O.C.P. and Oliveira E.L. 2006. Optimization of osmotic dehydration of bananas followed by air-drying.Food Research International 41(6):674-680.
Herman-Lara E., Martínez-Sánchez C.E., Pacheco-Angulo H., Carmona-García R., Ruiz-Espinosa H. and Ruiz-López I.I. 2013. Mass transfer modeling of equilibrium and dynamic periods during osmotic dehydration of radish in NaCl solutions. Food & Bioproducts Processing 91(3):216-224.
Kaya A., Aydin O. and Kolayli S. 2010. Effect of different drying conditions on the vitamin c (ascorbic acid) content of hayward kiwifruits (actinidia deliciosa planch). Food & Bioproducts Processing, 88(2):165-173.
Lazarides H.N. 1994. Osmotic pre-concentration: Developments and prospects. In: R.P. Singh and F.A.R. Oliveira (Eds.), Minimal processing of foods and process optimization: An interface. London, UK: CRC Press.
Lenart A. 1992. Mathematical modelling of osmotic dehydration of apple and carrot. Polish Journal of Food Nutrition Science 1:1-33.
Lombard G.E., Oliveira J.C., Fito P. and Andres A. 2008. Osmotic dehydration of pineapple as a pre-treatment for further drying. Journal of Food Engineering 85(2):277-284.
Myers R.H. and Montgomery D.C. 1995. Response surface methodology: Process and product optimization using designed experiments. New York: John Wiley & Sons.
Peng B., Lei Y., Zhao H. and Cui L. 2015. Response surface methodology for optimization of fermentation process parameters for improving apple wine quality. Journal of Food Science and Technology 52(11):1-6.
Phisut N. 2012. Factors affecting mass transfer during osmotic dehydration of fruits. International Food Research Journal 19(1):7-18.
Ramaswamy H.S. 2005. Osmotic drying. Workshop on drying of food and pharmaceuticals. Fourth Asia Pacific Drying Conference, 12 December, 2005, Kolkata, India.
Rastogi N.K. and Raghavarao K.S.M.S. 2004. Mass transfer during osmotic dehydration of pineapple: considering fickian diffusion in cubical configuration. LWT -Food Science and Technology 37(1):43-47.
Shi J. and Xue J. S. 2009. Application and development of osmotic dehydration technology in food processing. In: C. Ratti (Ed.), Advances in food dehydration. USA: CRC Press.
Singh B., Kumar A. and Gupta A.K. 2007. Study of mass transfer kinetics and effective diffusivity during osmotic dehydration of carrot cubes. Journal of Food Engineering 79:471-480.
Talens P., Martinez-Navarrete N., Fito P. and Chiralt A. 2002. Changes in optical and mechanical properties during osmodehydrofreezing of kiwi fruit. Innovative Food Science and Emerging Technologies 3:191-199.
Torreggiani D. and Bertolo G. 2001. Osmotic pre-treatments in fruit processing: chemical, physical and structural effects. Journal of Food Engineering 49:247-253.
Tortoe, C. 2010. A review of osmodehydration for food industry. African Journal of Food Science 4(6):303-324.
Tylewicz U., Fito P.J., Castro-Giráldez M., Fito P. and Rosa M.D. 2011. Analysis of kiwifruit osmodehydration process by systematic approach systems. Journal of Food Engineering 104(3):438-444.
Yetenayet B. and Hosahalli R. 2010. Going beyond conventional osmotic dehydration for quality advantage and energy savings. Ethiopian Journal of Applied Sciences and Technology 1:1-15.
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Jun 28, 2018
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LIU, B., FENG, W., & PENG, B. (2018). MODELING AND OPTIMIZATION OF PROCESS PARAMETERS FOR IMPROVING OSMOTIC DEHYDRATION OF KIWIFRUIT. Italian Journal of Food Science, 31(1). https://doi.org/10.14674/IJFS-1068
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How to Cite
LIU, B., FENG, W., & PENG, B. (2018). MODELING AND OPTIMIZATION OF PROCESS PARAMETERS FOR IMPROVING OSMOTIC DEHYDRATION OF KIWIFRUIT. Italian Journal of Food Science, 31(1). https://doi.org/10.14674/IJFS-1068