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1/2018 vol. 68
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Optimization of Processing Parameters for Lettuce Vacuum Osmotic Dehydration Using Response Surface Methodology
Yuejin Yuan
,
 
Libin Tan
,
 
Yingying Xu
,
 
Jixian Dong
,
 
Yu Zhao
,
 
Yueding Yuan
 
 
 
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Publication date: 2018-03-31
 
 
Pol. J. Food Nutr. Sci. 2018;68(1):15-23
DOI: https://doi.org/10.1515/pjfns-2017-0013
 
 
Article (PDF)
References (27) Citations (12)
 
KEYWORDS
lettuce
vacuum osmotic dehydration
regression mathematical model
response surface methodology
processing parameters optimization
 
ABSTRACT
In order to obtain the optimal technological parameters of lettuce vacuum osmotic dehydration, the effects of osmotic temperature, slice thickness, sucrose concentration, and vacuum degree on the vacuum osmotic dehydration were explored. The lettuce water loss rate and solid gain rate decreased with the increase of slice thickness and vacuum degree, and increased with the increase of sucrose concentration and osmotic temperature. Response surface methodology was applied to analyze the influence of the four influential factors on the evaluated parameters and the optimization of lettuce vacuum osmotic dehydration was studied. The results indicated that, within the experimental scope, the optimized technological parameters of lettuce vacuum osmotic dehydration are the temperature of 28oC, the slice thickness of 2 mm, sucrose concentration of 47%, the vacuum degree of 22 kPa, and the water loss rate and solid gain rate are 72.16% and 11.82%, respectively.
FUNDING
This work was supported by the National Natural Science Foundation of China (No.51276105 and No.11561068), the Natural Science Foundation of Shaanxi Province (No. 2016JM4012), the Natural Science Foundation of Shaanxi Educational Committee (No.16JK1090), and the Shaanxi Science and Technology Research Development Programs of Key Innovative Industry Problem of China (No 2012ZKC10-1).
 
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Ultrasonic modulated osmotic dehydration of Aonla ( Phyllanthus emblica L.) slices: An integrated modeling through ANN, GPR, and RSM
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