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Processing factors affecting the osmotic dehydration of diced green peppers
Author(s) -
Ozen Banu F.,
Dock Lisa L.,
Ozdemir Murat,
Floros John D.
Publication year - 2002
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1046/j.1365-2621.2002.00606.x
Subject(s) - sorbitol , osmotic dehydration , chemistry , osmosis , dehydration , factorial experiment , food science , brix , reverse osmosis , melon , salt (chemistry) , water activity , horticulture , water content , biochemistry , membrane , biology , sugar , mathematics , organic chemistry , statistics , geotechnical engineering , engineering
A 2 5–2 fractional factorial design was used to investigate the effect of salt (2–10%), sorbitol (0–10%) concentration, agitation (0–80 r.p.m.), tissue to solution ratio (1:3 to 1:6) and temperature (20–50 °C) on weight loss, solids gain, salt and sorbitol uptake, water activity, tissue brix and solution brix, during osmotic dehydration (OD) of diced green peppers. Results showed that salt and sorbitol concentration were the most significant factors. In the first half hour of the osmotic process, salt and sorbitol significantly increased weight loss, solids gain and tissue brix, and decreased water activity. Temperature was also a significant factor. It increased weight loss during the first 2 h of the process, and decreased water activity after 20 h of osmosis. Agitation and tissue to solution ratio were less important.