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Optimization of Carrot Dehydration Process using Response Surface Methodology
Author(s) -
MUDAHAR G.S.,
TOLEDO R.T.,
FLOROS J.D.,
JEN J.J.
Publication year - 1989
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1989.tb04688.x
Subject(s) - blanching , response surface methodology , dehydration , chemistry , fluidized bed , chromatography , materials science , food science , biochemistry , organic chemistry
ABSTRACT The effect of temperature and time in a fluidized bed dryer, the concentration of biopolymcr treatment and blanching time on quality attributes of dehydrated carrots was evaluated by response surface methodology. Optimization maximized rehydration ratio and minimized bulk density and carotene loss. Based on surface responses and contour plots, optimum conditions were: drying temperature of 150 o C, exposure time of 12.5 minutes, biopolymer concentration of 1.40%, and blanching time of 12 minutes. Experimentally determined values for rehydration ratio, bulk density, and carotene loss in product processed under the optimum conditions were very close to the predicted values of 9.5, 0.05, and 15.7%, respectively.