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Osmotic Dehydration of Toddy Fruit Cubes in Sugar Solution Using Response Surface Methodology

http://hdl.handle.net/20.500.12678/0000006831
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7e4eb64e-fcce-4c2d-b547-ff8c0e817cf8
None
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15.pdf 15.pdf (866 KB)
Publication type
Journal article
Upload type
Publication
Title
Title Osmotic Dehydration of Toddy Fruit Cubes in Sugar Solution Using Response Surface Methodology
Language en
Publication date 2019-07-16
Authors
Khin Swe Oo
Soe Soe Than
Thet Hnin Oo
Description
The response surface methodology (RSM) was applied to optimize the effects of immersion time (60, 90 and 120 min), temperature (35, 45 and 55°C) and concentration of sucrose solution (30, 40 and 50°Brix) in osmotic dehydration of toddy fruit tubes (1cm3). 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 (120min), concentration of sucrose solution (40°Brix) in order to obtain WL of (33.867g/100g initial sample), SG of (4.478g/100g initial sample) and WR of 29.39 g/100g initial sample, respectively.
Keywords
response surface methodology, Box-Behnken Design, osmotic dehydration, toddy fruit tubes
Identifier Cite This Article: Khin Swe Oo, Soe Soe Than, and Thet Hnin Oo, “Osmotic Dehydration of Toddy Fruit Cubes in Sugar Solution Using Response Surface Methodology.” American Journal of Food Science and Technology, vol. 7, no. 6 (2019): 175-181. doi: 10.12691/ajfst-7-6-2.
Journal articles
American Journal of Food Science and Technology
175-181
Vol. 7, No. 6
240
306
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