Optimization of sonication time, edible coating concentration, and osmotic solution °Brix for the dehydration process of quince slices using response surface methodology
Abstract The goal of this work was to examine the effects of sonication time, edible coating concentration (with guar gum), and °Brix (sucrose solution) on the osmotic dehydration (OD) parameters (mass reduction, water loss, soluble solids gain, and rehydration ratio) and the appearance properties (...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
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Wiley
2023-07-01
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| Series: | Food Science & Nutrition |
| Subjects: | |
| Online Access: | https://doi.org/10.1002/fsn3.3382 |
| _version_ | 1797780614611468288 |
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| author | Fakhreddin Salehi Kimia Goharpour Helia Razavi Kamran |
| author_facet | Fakhreddin Salehi Kimia Goharpour Helia Razavi Kamran |
| author_sort | Fakhreddin Salehi |
| collection | DOAJ |
| description | Abstract The goal of this work was to examine the effects of sonication time, edible coating concentration (with guar gum), and °Brix (sucrose solution) on the osmotic dehydration (OD) parameters (mass reduction, water loss, soluble solids gain, and rehydration ratio) and the appearance properties (color indices and surface area) of quince slices using a response surface methodology (RSM) approach based on the central composite design (CCD), for the optimization of the process. The process parameters, sonication treatment time (5–10 min; 40 kHz and 150 W), edible coating concentration using guar gum (0.05%–0.15%, w/w), and osmotic concentration using sucrose solution (20%–50%, w/w), were investigated and optimized for OD of quince slices. After each OD process, the quince slices were dehydrated in an oven at 70°C for 240 min. Results demonstrated a good correlation between empirical data with the linear model. Using the optimization method, optimum input operating conditions were determined to be a sonication time of 5 min, guar gum concentration of 0.05%, and sucrose concentration of 37.19°Brix. At this optimum point, the OD process of quince slices reached the optimal mass reduction (17.74%), water loss (25.77%), soluble solids gain (8.03%), rehydration ratio (206.19%), lightness (77.6), redness (0.60), yellowness (34.84), total color change (ΔE) (8.92), and area changes (7.59%). |
| first_indexed | 2024-03-12T23:46:33Z |
| format | Article |
| id | doaj.art-859087f5567c4c1f8239120e724a5132 |
| institution | Directory Open Access Journal |
| issn | 2048-7177 |
| language | English |
| last_indexed | 2024-03-12T23:46:33Z |
| publishDate | 2023-07-01 |
| publisher | Wiley |
| record_format | Article |
| series | Food Science & Nutrition |
| spelling | doaj.art-859087f5567c4c1f8239120e724a51322023-07-14T06:57:56ZengWileyFood Science & Nutrition2048-71772023-07-011173959397510.1002/fsn3.3382Optimization of sonication time, edible coating concentration, and osmotic solution °Brix for the dehydration process of quince slices using response surface methodologyFakhreddin Salehi0Kimia Goharpour1Helia Razavi Kamran2Department of Food Science and Technology Bu‐Ali Sina University Hamedan IranDepartment of Food Science and Technology Bu‐Ali Sina University Hamedan IranDepartment of Food Science and Technology Bu‐Ali Sina University Hamedan IranAbstract The goal of this work was to examine the effects of sonication time, edible coating concentration (with guar gum), and °Brix (sucrose solution) on the osmotic dehydration (OD) parameters (mass reduction, water loss, soluble solids gain, and rehydration ratio) and the appearance properties (color indices and surface area) of quince slices using a response surface methodology (RSM) approach based on the central composite design (CCD), for the optimization of the process. The process parameters, sonication treatment time (5–10 min; 40 kHz and 150 W), edible coating concentration using guar gum (0.05%–0.15%, w/w), and osmotic concentration using sucrose solution (20%–50%, w/w), were investigated and optimized for OD of quince slices. After each OD process, the quince slices were dehydrated in an oven at 70°C for 240 min. Results demonstrated a good correlation between empirical data with the linear model. Using the optimization method, optimum input operating conditions were determined to be a sonication time of 5 min, guar gum concentration of 0.05%, and sucrose concentration of 37.19°Brix. At this optimum point, the OD process of quince slices reached the optimal mass reduction (17.74%), water loss (25.77%), soluble solids gain (8.03%), rehydration ratio (206.19%), lightness (77.6), redness (0.60), yellowness (34.84), total color change (ΔE) (8.92), and area changes (7.59%).https://doi.org/10.1002/fsn3.3382color indicesguar gummass reductionsoluble solids gainsucrosesurface area |
| spellingShingle | Fakhreddin Salehi Kimia Goharpour Helia Razavi Kamran Optimization of sonication time, edible coating concentration, and osmotic solution °Brix for the dehydration process of quince slices using response surface methodology Food Science & Nutrition color indices guar gum mass reduction soluble solids gain sucrose surface area |
| title | Optimization of sonication time, edible coating concentration, and osmotic solution °Brix for the dehydration process of quince slices using response surface methodology |
| title_full | Optimization of sonication time, edible coating concentration, and osmotic solution °Brix for the dehydration process of quince slices using response surface methodology |
| title_fullStr | Optimization of sonication time, edible coating concentration, and osmotic solution °Brix for the dehydration process of quince slices using response surface methodology |
| title_full_unstemmed | Optimization of sonication time, edible coating concentration, and osmotic solution °Brix for the dehydration process of quince slices using response surface methodology |
| title_short | Optimization of sonication time, edible coating concentration, and osmotic solution °Brix for the dehydration process of quince slices using response surface methodology |
| title_sort | optimization of sonication time edible coating concentration and osmotic solution °brix for the dehydration process of quince slices using response surface methodology |
| topic | color indices guar gum mass reduction soluble solids gain sucrose surface area |
| url | https://doi.org/10.1002/fsn3.3382 |
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