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Osmotic Dehydration Behavior of Red Paprika ( Capsicum Annuum L.)
Author(s) -
AdeOmowaye B.I.O.,
Rastogi N.K.,
Angersbach A.,
Knorr D.
Publication year - 2002
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.1365-2621.2002.tb08724.x
Subject(s) - osmotic dehydration , chemistry , sodium , sucrose , diffusion , dehydration , central composite design , water content , water activity , chloride , moisture , osmotic concentration , chromatography , analytical chemistry (journal) , thermodynamics , response surface methodology , food science , biochemistry , organic chemistry , physics , geotechnical engineering , engineering
Osmotic dehydration of red paprika was studied using a combined sucrose (5 to 45 g/100 g) and sodium chloride (0 to 15 g/100g) solution. The effective diffusion coefficients for water and solute were determined using the slope method based on the Fickian diffusion model. The effects of concentration of sucrose, sodium chloride and their complex interaction on water and solute diffusion coefficients as well as on equilibrium moisture and solid contents were studied using central composite rotatable design of experiments. The graphical optimization showed that at optimum conditions (sucrose concentration and sodium chloride concentration were 21.86 g/100 g and 2.02 g/100 g, respectively), the following criteria were achieved: water diffusion coefficient (D ew ) 0.80 × 10 −9 m 2 /s, solid diffusion coefficient (D es 0.82 × 10 −9 m 2 /s, equilibrium moisture content (m∞) 6.85 kg/kg, and equilibrium solid content (s∞) 2.00 kg/kg.