Premium
OPTIMIZATION of OSMOTIC DEHYDRATION of CAULIFLOWER
Author(s) -
VIJAYANAND P.,
CHAND NAGIN,
EIPESON W.E.
Publication year - 1995
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.1995.tb00291.x
Subject(s) - osmotic dehydration , brine , browning , polyphenol oxidase , dehydration , chemistry , response surface methodology , pickup , botany , chromatography , food science , biochemistry , biology , peroxidase , organic chemistry , artificial intelligence , computer science , image (mathematics) , enzyme
Osmotic dehydration of cauliflower as influenced by temperature (40‐90 C), salt concentration (5‐25%), ratio of brine to material (2‐4, w/w) and time (5‐180 min), was studied through central composite rotatable design (CCRD) under response surface methodology. Responses of weight loss (%) and salt pickup (%) were fitted to polynomials of second degree requiring 6 and 7 terms, respectively, with multiple correlation coefficients of 0.97 and 0.98. the fitted functions were optimized for maximum weight loss and with 4% salt pickup using a flexible polyhedron search method. Out of four such optimum sets one was selected based on the actual weight losses in the verification experiments with larger batch sizes, color and appearance, texture and rehydration properties of the dried materials. the optimum conditions required the material to be processed at 80C for 5 min in 2 times (w/w) of 12% brine. the selected optimum as well as two other optimum sets also inactivated polyphenol oxidase which causes enzymatic browning.