Modelling and Optimization of Process Parameters for Strawberry Osmotic Dehydration Using Central Composite Rotatable Design

被引：8
|
作者：
Liu, Bei [1 ]
Peng, Bangzhu [1 ]
机构：
[1] Huazhong Agr Univ, Coll Food Sci & Technol, Minist Educ, Key Lab Environm Correlat Dietol, Wuhan 430070, Hubei, Peoples R China
来源：
JOURNAL OF FOOD QUALITY | 2017年
关键词：
MASS-TRANSFER KINETICS; STRUCTURE-PROPERTY RELATIONSHIPS; RESPONSE-SURFACE METHODOLOGY; PRETREATMENT; TOMATO; FRUITS; COLOR;
D O I：
10.1155/2017/2593213
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Osmotic dehydration conditions for strawberry were optimized using central composite rotatable design. The optimal conditions included osmotic dehydration temperature of 59.5 degrees C, osmotic dehydration time of 245.6 min, and sorbitol concentration of 66.8%. Water loss (WL) exhibited a response value of 52.5% and was mainly influenced by sorbitol concentration (p = 0.01), followed by osmotic dehydration temperature (p = 0.01) and time (p = 0.01). The optimal condition was validated and found to be fitted well with the experimental data. The osmotic dehydration of strawberry was significantly influenced by osmotic dehydration temperature and time and sorbitol concentration. Based on the parameters of ANOVA, the predicted model for WL rate established by response surface quadratic regression provided an adequate mathematical description of the osmotic dehydration of strawberry.
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页数：7
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