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Optimisation of osmotic dehydration of ‘Tommy Atkins’ mango fruit
Author(s) -
Azoubel Patrícia Moreira,
Da Silva Francinaide Oliveira
Publication year - 2008
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 - 10.1111/j.1365-2621.2007.01605.x
Subject(s) - osmotic dehydration , sucrose , dehydration , immersion (mathematics) , chemistry , response surface methodology , horticulture , chromatography , mathematics , food science , biochemistry , geometry , biology
Summary Osmotic dehydration of mango in sucrose solution as influenced by temperature (30–50 °C), immersion time (60–150 min) and solution concentration (40–60% w/w) was studied through response surface methodology. Responses of water loss and solid gain were fitted to polynomials, with multiple correlation coefficients ranging from 0.72 to 0.95, respectively. The fitted functions were optimised for maximum water loss and minimised incorporation of solids in order to obtain a product resembling non‐processed fruit. Optimum conditions to obtain water removal >25% with solid uptake lower than 6% could be obtained using a 44% (w/w) sucrose solution concentration, temperatures up to 38 °C and immersion times up to 80 min.