Optimization of the process parameters for osmotic dehydration of 12.2-mm potato cubes was carried out using response surface methodology. The experiments were conducted using a central composite rotatable design (CCRD) with four factors, viz. sucrose concentration (27.5-42.5%Â w/w), salt concentration (7.5-12.5%Â w/w), total osmosis time (26.25-68.75Â min), and microwave power density for the initial 4Â min (0.375-1.125Â W/g of total weight of solution and potato cubes) at two levels each to take into account the individual and interaction effects of the factors. A sample-to-solution ratio of 1:10 and pressure of 0.16Â kPa for the initial 4Â min were kept constant throughout all of the experiments. It was found that the linear effects of all factors on the water loss (WL) and solids gain (SG) were highly significant. The optimum condition was found at a sucrose concentration of 36.35%, salt concentration of 12.50%, osmosis time of 68.72Â min, and microwave power density of 0.38Â W/g for the initial 4Â min, with a WL of 37.26% initial weight and SG of 8.74% initial weight. The drying of potato cubes was carried out using hot air, microwave-vacuum, and osmotic microwave-vacuum drying methods. It was found that potato cubes dried by combined osmotic microwave-vacuum had better sensory qualities.View full textDownload full textKeywordsOsmotic dehydration, Pulsed microwave, Pulsed vacuum, RSMRelated var addthis_config = { ui_cobrand: "Taylor & Francis Online", services_compact: "citeulike,netvibes,twitter,technorati,delicious,linkedin,facebook,stumbleupon,digg,google,more", pubid: "ra-4dff56cd6bb1830b" }; Add to shortlist Link Permalink http://dx.doi.org/10.1080/07373937.2012.688909
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