Optimization of osmotic dehydration of seedless guava (Psidium guajava L.) in sucrose solution using response surface methodology

• Main Authors: Ganjloo, Ali, Abdul Rahman, Russly, Bakar, Jamilah, Osman, Azizah, Bimakr, Mandana
• Format: Article
• Published: Walter de Gruyter 2014
• Online Access: http://psasir.upm.edu.my/id/eprint/34779/; http://www.degruyter.com/dg/viewarticle/j$002fijfe.2014.10.issue-2$002fijfe-2012-0117$002fijfe-2012-0117.xml

In this study, osmotic dehydration of seedless guava was studied through response surface methodology. Seedless guava cubes were dehydrated in sucrose solution at different concentration (30–50% w/w), temperature (30–50°C) and immersion time (15–240 min) with respect to weight reduction, solid gain and water loss. A Box–Behnken design was used to determine the optimum processing conditions that yield maximum weight reduction, water loss and minimum solid gain. The models developed for all responses were significant (p<0.05). The response surface plots were constructed to show the interaction of process variables. Optimum process conditions were found to be sucrose concentration of 33.79% w/w, temperature of 30.00°C and immersion time of 240 min through desirability function method. At these optimum points, weight reduction, solid gain and water loss were found to be 0.189 (gg−1), 0.050 (gg−1) and 0.237 (gg−1), respectively.