Optimization of osmotic dehydration of pineapple (Ananas comosus L.) using the response surface methodology
ABSTRACT: The response surface methodology was used to optimize the effects of temperature (25 - 45⁰C) and citric acid concentration (0.5 - 2.5% w/w) in osmotic dehydration of pineapple in a sucrose solution. A 32 factorial design was used with weight loss (WL, %), moisture loss (ML, %) and solid ga...
| Autores: | , , |
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| Tipo de recurso: | artículo |
| Estado: | Versión publicada |
| Fecha de publicación: | 2011 |
| País: | Colombia |
| Institución: | Universidad de Antioquia |
| Repositorio: | Repositorio UdeA |
| Idioma: | inglés |
| OAI Identifier: | oai:bibliotecadigital.udea.edu.co:10495/24049 |
| Acceso en línea: | http://hdl.handle.net/10495/24049 https://revistas.unal.edu.co/index.php/agrocol/article/view/15500 |
| Access Level: | acceso abierto |
| Palabra clave: | Ácido Cítrico Citric Acid Frutas Fruit Alimentos - deshidratación, secado, etc. Food - Drying Piña Pineapple Secado osmótico Osmotic drying Ananás comosus poscosecha Post harvest http://aims.fao.org/aos/agrovoc/c_36939 http://aims.fao.org/aos/agrovoc/c_386 |
| Sumario: | ABSTRACT: The response surface methodology was used to optimize the effects of temperature (25 - 45⁰C) and citric acid concentration (0.5 - 2.5% w/w) in osmotic dehydration of pineapple in a sucrose solution. A 32 factorial design was used with weight loss (WL, %), moisture loss (ML, %) and solid gain (SG, %) as responses. The models obtained for all the responses were significant (P≤0.05) without a significant lack of fit. The results suggest that WL, ML and SG can reach 42.62%, 36.54% and 292.16% respectively, after 4 to 6 h of the process, with 100% sensory acceptance and reductions in microbial counts of more than two log cycles, using the conditions defined by the optimization (44.99⁰C and 2.48% citric acid). |
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