Optimization of Osmotic Dehydration of Toddy Fruit in Sugar Solution using Response Surface Methodology

  • Khin Swe Oo University of Yangon
  • Thet Hnin Oo University of Yangon
Keywords: Optimization, osmotic dehydration, toddy, response surface methodology

Abstract

The response surface methodology (RSM) was applied to optimize the effects of immersion time (60,90and 120min), temperature  (35, 45 and 55⁰C) and concentration of sucrose solution (30, 40 and 50⁰Brix) in osmotic dehydration of toddy fruit slices (2mm thickness). Box-Behnken Design was used with water loss (WL, %), solid gain (SG, %), and weight reduction (WR, %) as responses. The models obtained for all the responses were significant (P≤0.05) without a significant lack of fit. The optimum conditions were temperature (45°C), immersion time (109.336min), concentration of sucrose solution (40⁰Brix) in order to obtain WL of  (29.331g/100g initial sample), SG of (4.265g/100g initial sample) and WR of  25.224 g/100g initial sample, respectively.

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Author Biographies

Khin Swe Oo, University of Yangon

Industrial Chemistry Department, University of Yangon, Myanmar.

Thet Hnin Oo, University of Yangon

Industrial Chemistry Department, University of Yangon, Myanmar.

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Published
2019-04-30