Optimization of osmotic dehydration of chestnut (Castanea sativa Mill.) slices using Response Surface Methodology
Osmotic dehydration of chestnut slices in sucrose was optimized for the first time by Response Surface Methodology (RSM). Experiments were planned according to a three-factor central composite design (α=1.68), studying the influence of sucrose concentration, temperature and time, on the fo...
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| Language: | English |
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ISEKI_Food Association (IFA)
2018-04-01
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| Series: | International Journal of Food Studies |
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| Online Access: | https://www.iseki-food-ejournal.com/article/367 |
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| author | Teresa Delgado Bruna Paim Jose Alberto Pereira Susana Casal Elsa Ramalhosa |
| author_facet | Teresa Delgado Bruna Paim Jose Alberto Pereira Susana Casal Elsa Ramalhosa |
| author_sort | Teresa Delgado |
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| description | Osmotic dehydration of chestnut slices in sucrose was optimized for the first time by Response Surface Methodology (RSM). Experiments were planned according to a three-factor central composite design (α=1.68), studying the influence of sucrose concentration, temperature and time, on the following parameters: volume ratio, water activity, color variation, weight reduction, solids gain, water loss and normalized moisture content, as well as total moisture, ash and fat contents. The experimental data was adequately fitted into second-order polynomial models with coefficients of determination (R2 ) from 0.716 to 0.976, adjusted-R2 values from 0.460 to 0.954, and non-significant lacks of fit. The optimal osmotic dehydration process conditions for maximum water loss and minimum solids gain and color variation were determined by the “Response Optimizer” option: 83% sucrose concentration, 20 °C and 9.2 hours. Thus, the best operational conditions corresponded to high sugar concentration and low temperature, improving energy saving and decreasing the process costs. |
| format | Article |
| id | doaj-art-7dc39418fd564bcbba8937fbc12acec8 |
| institution | OA Journals |
| issn | 2182-1054 |
| language | English |
| publishDate | 2018-04-01 |
| publisher | ISEKI_Food Association (IFA) |
| record_format | Article |
| series | International Journal of Food Studies |
| spelling | doaj-art-7dc39418fd564bcbba8937fbc12acec82025-08-20T02:21:51ZengISEKI_Food Association (IFA)International Journal of Food Studies2182-10542018-04-017110.7455/ijfs/7.1.2018.a5Optimization of osmotic dehydration of chestnut (Castanea sativa Mill.) slices using Response Surface MethodologyTeresa Delgado0Bruna Paim1Jose Alberto Pereira2Susana Casal3Elsa Ramalhosa4CIMO - Mountain Research Center, School of Agriculture, Polytechnic Institute of Braganca, Campus de Stª Apolonia, Braganca, Portugal Instituto Federal de Educa¸c˜ao, Ciˆencia e Tecnologia Farroupilha Alegrete, Campus Alegrete, Alegrete, BrazilCIMO - Mountain Research Center, School of Agriculture, Polytechnic Institute of Braganca, Campus de Stª Apolonia, Braganca, PortugalLAQV@REQUIMTE, Laboratorio de Bromatologia e Hidrologia, Faculdade de Farm´acia da Universidade do Porto, Rua de Jorge Viterbo Ferreira, PortugalCIMO - Mountain Research Center, School of Agriculture, Polytechnic Institute of Braganca, Campus de Stª Apolonia, Braganca, PortugalOsmotic dehydration of chestnut slices in sucrose was optimized for the first time by Response Surface Methodology (RSM). Experiments were planned according to a three-factor central composite design (α=1.68), studying the influence of sucrose concentration, temperature and time, on the following parameters: volume ratio, water activity, color variation, weight reduction, solids gain, water loss and normalized moisture content, as well as total moisture, ash and fat contents. The experimental data was adequately fitted into second-order polynomial models with coefficients of determination (R2 ) from 0.716 to 0.976, adjusted-R2 values from 0.460 to 0.954, and non-significant lacks of fit. The optimal osmotic dehydration process conditions for maximum water loss and minimum solids gain and color variation were determined by the “Response Optimizer” option: 83% sucrose concentration, 20 °C and 9.2 hours. Thus, the best operational conditions corresponded to high sugar concentration and low temperature, improving energy saving and decreasing the process costs.https://www.iseki-food-ejournal.com/article/367ChestnutCastanea sativa MillerOsmotic DehydrationResponse Surface MethodologyPhysicochemical properties |
| spellingShingle | Teresa Delgado Bruna Paim Jose Alberto Pereira Susana Casal Elsa Ramalhosa Optimization of osmotic dehydration of chestnut (Castanea sativa Mill.) slices using Response Surface Methodology International Journal of Food Studies Chestnut Castanea sativa Miller Osmotic Dehydration Response Surface Methodology Physicochemical properties |
| title | Optimization of osmotic dehydration of chestnut (Castanea sativa Mill.) slices using Response Surface Methodology |
| title_full | Optimization of osmotic dehydration of chestnut (Castanea sativa Mill.) slices using Response Surface Methodology |
| title_fullStr | Optimization of osmotic dehydration of chestnut (Castanea sativa Mill.) slices using Response Surface Methodology |
| title_full_unstemmed | Optimization of osmotic dehydration of chestnut (Castanea sativa Mill.) slices using Response Surface Methodology |
| title_short | Optimization of osmotic dehydration of chestnut (Castanea sativa Mill.) slices using Response Surface Methodology |
| title_sort | optimization of osmotic dehydration of chestnut castanea sativa mill slices using response surface methodology |
| topic | Chestnut Castanea sativa Miller Osmotic Dehydration Response Surface Methodology Physicochemical properties |
| url | https://www.iseki-food-ejournal.com/article/367 |
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