Abstract :
Response surface methodology is typically used for mapping a response surface over a particular region of interest, optimizing the response or for selecting operating conditions to achieve target specifications. The present investigation aimed to optimize the time, temperature and sucrose concentration for osmo-dehydration of carrots slices to maximize water loss, solute gain, dehydration efficiency, minimum water activity and texture values. The experimental design was found to be significant in terms of p-values less than 0.0500. Numerical optimization showed that 37.530C temperature, 6.9 hours time, 61.6 0B sucrose concentration gives the best responses as 66 per cent water loss, 16.8 per cent solute gain, 3.8 DE, 0.49 aW and 44.40 N texture.
Keyword :
RSM, yellow carrots slices, water loss, solute gain, water activity, texture