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Response surface optimisation of osmotic dehydration of C hinese ginger ( Z ingiber officinale R oscoe ) slices
Author(s) -
An Kejing,
Ding Shenghua,
Zhao Dandan,
Wang Xiaoqing,
Wang Zhengfu,
Hu Xiaosong
Publication year - 2013
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.1365-2621.2012.03153.x
Subject(s) - osmotic dehydration , sodium , dehydration , chemistry , response surface methodology , sucrose , chromatography , food science , biochemistry , organic chemistry
Summary Response surface methodology ( RSM ) of B ox– B ehnken design with 27 experimental runs and the desirability function method were used in the osmotic dehydration process of C hinese ginger ( Z ingiber o fficinale R oscoe ) slices in ternary solution of water, sucrose and sodium chloride for maximising water loss ( WL ), rehydration ratio ( RR ) and total phenolic content ( TPC ) and minimising solute gain ( SG ) and hunter colour change ( HCC ) of dehydrated product. The results indicated that the optimum operating conditions were found to be process duration of 102 min, solution temperature of 30 °C, solution concentration of 50 B rix sucrose + 7.31% sodium chloride and solution to food ratio of 8:1 (w/w). Under this condition, the WL , SG and TPC were 58.8% (wb), 12.56% (wb) and 1.46% (db), while its RR and HCC were 1.59 and 6.55, respectively. The immersion time was the most significant variable for WL , HCC , SG and RR , and for TPC it was temperature ( P < 0.05).