Optimization of Osmotic Dehydration of Medlars Slices in Sucrose Solution Using Response Surface Methodology  

作　　者：AliFerradji 

机构地区：[1]Department of Food Sciences, High National School of Agronomy, Algiers 16131, Algeria

出　　处：《Journal of Mechanics Engineering and Automation》2015年第2期128-134,共7页机械工程与自动化（英文版）

摘　　要：Response surface methodology, according to CCD （central composite design）, was used to determine the optimum processing conditions giving maximum water loss and minimum solid gain during osmotic dehydration of medlars in sucrose solution. The independent variables of osmotic dehydration were temperature （25-65 ℃）, processing time （20-240 min）, sugar concentration （45%-65% w/w） and blanching time （0-180 s）. The optimum conditions were found to be： temperature = 55 ℃, time = 180 min, concentration = 60° Brix and blanching time = 30 s. At this optimum point, water loss, weight reduction and solid gain were found to be 74.12% and 7.136%, respectively.

关 键 词：OPTIMIZATION osmotic dehydration MEDLARS SUCROSE response surface methodology. 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程] TS255.4[轻工技术与工程—食品科学与工程]