OPTIMIZATION OF VACUUM PULSE OSMOTIC DEHYDRATION OF CANTALOUPE USING RESPONSE SURFACE METHODOLOGY |
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| Authors: | WILMER J. FERMIN OTONIEL CORZO |
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| Affiliation: | Department of Statistics Núcleo de Nueva Esparta Universidad de Oriente Boca del Río, Estado Nueva Esparta Venezuela; Department of Food Technology Núcleo de Nueva Esparta Universidad de Oriente Boca del Río, Estado Nueva Esparta Venezuela |
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| Abstract: | The optimum levels of vacuum pressure, concentration of osmotic solution and dehydration time for vacuum pulse osmotic dehydration of cantaloupe were determined by response surface methodology (RSM). The response surface equations ( P < 0.05 and lack of fit > 0.1) explain the 97.6, 88.0 and 97.1% of the variability in weight loss, water loss and °Brix increase, respectively, at 95% confidence level. The canonical analysis for each response indicated that the stationary point is a saddle point for weight loss and °Brix increase, and a point of maximum response for water loss. The region that best satisfied all the constraints (low values in weight loss and °Brix increase, and high value in water loss) is located within the intervals from 49.5 °Brix to 52.5 °Brix for concentration and from 75 min to 84 min for dehydration time at a vacuum pulse of 740 mbar. |
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