Journal of Food, Agriculture and Environment

Vol 12, Issue 2,2014
Online ISSN: 1459-0263
Print ISSN: 1459-0255

Modelling and optimization of osmotic dehydration of sapota using response surface methodology


Suchita Vikaskumar Gupta *, Bhagyashree Nivrutti Patil, Vaishali Rameshrao Wankhade, Prabhakar Mahadeorao Nimkar, Pradip Atmaram Borkar

Recieved Date: 2014-01-03, Accepted Date: 2014-04-22


Osmotic dehydration is a widely accepted pre-treatment method of partial removal of water, by submersing fruits in sugar/salt solution. The goal of this work was to optimize the process parameters during osmotic dehydration of sapota. The combined effects of temperature (40 - 60°C), sugar concentration (40 - 60°B) and duration (60 - 240 min) were modelled in osmotic drying and water loss and sugar gain as response variables were optimized using Response Surface Methodology (RSM) with Box-Behnken Design (BBD). The optimized conditions of 48.17°B sugar concentrations, 49.13°C temperature and immersion time of 139.74 min removed about 26.50% water content with minimum sugar gain of 6.95% of the sapota fruit. Conformance of experimental results with the empirical model was evaluated using correlation coefficient (R), which was found for the proposed model as, R = 0.996 and 0.981 for water loss and sugar gain, respectively.


Modelling, optimization, osmotic dehydration, response surface methodology, sapota

Journal: Journal of Food, Agriculture and Environment
Year: 2014
Volume: 12
Issue: 2
Category: Food and Health
Pages: 135-140

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