Osmotic Dehydration of Pumpkin Using Response Surface Methodology -Influences of Operating Conditions on Water Loss and Solute Gain

摘要

Response surface methodology (RSM) is a powerful tool in the area of process and product improvements. It is a collection of experimental designs and optimization techniques that enables the investigator to determine the relationship between independent variables and the obtained responses. This study focuses on the osmotic dehydration of pumpkin slices using response surface methodology investigating the influences of operating conditions on water loss and solute gain The operating conditions were varied by changing the independent process variables in a range e.g. salt concentrations from 5% to 25% (w/v), salt solution temperatures from 30°C to 70°C and processing time from 30 to 150 minutes. Results showed that all the process variables had significant influences on both water loss and solute gain. However, the solution concentration was observed to be the most influential parameter followed by processing time and solution temperature. The optimum operating conditions that caused maximum water loss and minimum solute gain were found to be at solution temperature of 65.8°C, salt concentration of 25% and processing time of 63 minutes. In conclusion, this study provides a strong guideline for efficient drying of seasonal crop (e.g. pumpkin) in industrial application without compromising quality.