Optimization of osmotic dehydration of potato using response surface methodology

EREN I., Kaymak-Ertekin F.

JOURNAL OF FOOD ENGINEERING, vol.79, no.1, pp.344-352, 2007 (Journal Indexed in SCI) identifier identifier

  • Publication Type: Article / Article
  • Volume: 79 Issue: 1
  • Publication Date: 2007
  • Doi Number: 10.1016/j.jfoodeng.2006.01.069
  • Page Numbers: pp.344-352


Response surface methodology was used to determine the optimum processing conditions that yield maximum water loss and weight reduction and minimum solid gain and water activity during osmotic dehydration of potatoes. Temperature (20-60 degrees C), processing time (0.5-8 h), sucrose (40-60% w/w) and salt (0-15% w/w) concentrations were the factors investigated with respect to water loss (WL), solid gain (SG), weight reduction (WR) and water activity (a(w)). Experiments were designed according to Central Composite Rotatable Design with these four factors each at five different levels, including central and axial points. Experiments were conducted in a shaker (Thermoshake-Gerthardt) with constant agitation of 200 rpm and solution to sample ratio of 5/1 (w/w). With respect to water loss, solid gain, weight reduction and water activity, both linear and quadratic effects of four variables were found to be significant. For each response, second order polynomial models were developed using multiple linear regression analysis. Analysis of variance (ANOVA) was performed to check the adequacy and accuracy of the fitted models. The response surfaces and contour maps showing the interaction of process variables were constructed. Applying desirability function method, optimum operating conditions were found to be temperature of 22 degrees C, sucrose concentration of 54.5%, salt concentration of 14% and treatment time of 329 min. At this optimum point, water loss, solid gain, weight reduction and water activity were found to be 59.1 (g/100 g initial sample), 6.0 (g/100 g initial sample), 52.9 (g/100 g initial sample) and 0.785, respectively. (c) 2006 Elsevier Ltd. All rights reserved.