Prediction of some physical properties of osmodehydrated carrot cubes using response surface methodology

Journal of Food Processing and Preservation

Volumn 34, Issue 6, 2010, Pages 1041-1063

  Kargozari, Mina ^a   Moini, Sohrab ^a   Emam Djomeh, Zahra ^a  

^a Food Science and Engineering Group   (Iran)

Author keywords

[No Author keywords available]

Indexed keywords

CENTRAL COMPOSITE ROTATABLE DESIGN; COLOR CHANGES; COLOR DIFFERENCE; MULTIPLE LINEAR REGRESSION ANALYSIS; OPTIMAL CONDITIONS; OSMOTIC DEHYDRATION; PROCESSING CONDITION; PROCESSING TIME; QUADRATIC EFFECT; REHYDRATION CAPACITY; RESPONSE SURFACE METHODOLOGY; SECOND-ORDER POLYNOMIAL;

COLORIMETRY; DEHYDRATION; GLUCOSE; LINEAR REGRESSION; PHYSICAL PROPERTIES; SODIUM CHLORIDE; SURFACE PROPERTIES;

OPTIMIZATION;

DAUCUS CAROTA;

EID: 78650037647     PISSN: 01458892     EISSN: 17454549     Source Type: Journal    
DOI: 10.1111/j.1745-4549.2009.00436.x     Document Type: Article

References (43)

1. Alvarez, C.A., Aguerre, R., Gomez, R., Vidales, S., Alzamora, S.M. and Gerschenson, L.N. 1995. Air dehydration of strawberries: Effects of blanching and osmotic pretreatments on the kinetics of moisture transport. J. Food Eng. 25, 167-178.
2. Alzamora, S.M., Gerschenson, L.N., Vidales, S. and Nieto, A. 1997. Structural changes in the minimal processing of fruits: Some effects of blanching and sugar impregnation. In Food Engineering 2000 (P. Fito, E. Ortega-Rodriguez and G.V. Barbosa-Canovas, eds.) pp. 117-140, Chapman & Hall, New York, NY.
3. Amami, E., Fersi, A., Khezami, L., Vorobiev, E. and Kechaou, N. 2007. Centrifugal osmotic dehydration and rehydration of carrot tissue pre-treated by pulsed electric field. Lebensm.-Wiss. Technol. 40, 1156-1166.
4. AOAC. 1995. Official Methods of Analysis, 16th Ed., Vol. 37, pp. 1-10, Association of Official Analytical Chemists, Washington, DC.
5. Askari, G.R., Emam-Djomeh, Z. and Mousavi, S.M. 2006. Effects of combined coating and microwave assisted hot-air drying on the texture, microstructure and rehydration characteristics of apple slices. Food Sci. Technol. Int. 12, 39-46.
6. Azoubel, P.M. and Da Silva, F.O. 2008. Optimisation of osmotic dehydration of "Tommy Atkins" mango fruit. Int. J. Food Sci. Technol. 43, 1276-1280.
7. Baardseth, P., Skrede, G., Naes, T., Thomassen, M.S., Iversen, A. and Kaaber, L. 1988. A comparison of CIE L * a * b * values obtained from two different instruments on several food commodities. J. Food Sci. 53, 1737-1742.
8. Bao, B. and Chang, K.C. 1994. Carrot pulp chemical composition, colour and water-holding capacity as affected by blanching. J. Food Sci. 59, 1159-1167.
9. Barat, J.M., Chiralt, A. and Fito, P. 1998. Equilibrium in cellular food osmotic solution systems as related to structure. J. Food Sci. 63, 836-840.
10. Burhan Uddin, M., Ainsworth, P. and BANOGLU, Ş. 2004. Evaluation of mass exchange during osmotic dehydration of carrots using response surface methodology. J. Food Eng. 65, 473-477.
11. Che Man, Y.B., Jaswir, I., Yusof, S., Selamat, J. and Sugisawa, H. 1997. Effect of different dryers and drying conditions on acceptability and physico-chemical characteristics of Durian leather. J. Food Process Preserv. 21, 425-441.
12. Chiralt, A. and Talens, P. 2005. Physical and chemical changes induced by osmotic dehydration in plant tissues. J. Food Eng. 67, 167-177.
13. Del Valle, J.M., Aranguiz, V. and Leon, H. 1998. Effects of blanching and calcium infiltration on PPO activity, texture, microstructure and kinetics of osmotic dehydration of apple tissue. Food Res. Intern. 31, 557-569.
14. Derringer, G. and Suich, R. 1980. Simultaneous optimization of several response variables. J. Qual. Technol. 12, 214-219.
15. Emam-Djomeh, Z., Djelveh, G.R. and Gros, J.B. 2001. Osmotic dehydration of foods in a multicomponent solution. Part I. Lowering of solute uptake in agar gels: Diffusion considerations. Lebensm.-Wiss. Technol. 34, 312-318.
16. Eren, I. and Kaymak-Ertekin, F. 2007. Optimization of osmotic dehydration of potato using response surface methodology. J. Food Eng. 79, 344-352.
17. Falade, K.O., Igbeka, J.C. and Ayanwuyi, F.K. 2007. Kinetics of mass transfer and colour changes during osmotic dehydration of watermelon. J. Food Eng. 80, 979-985.
18. Fermin, W.J. and Corzo, O. 2005. Optimization of vacuum pulse osmotic dehydration of cantaloupe using response surface methodology. J. Food Process Preserv. 29, 20-32.
19. Gupta, A.K., Kumar, A. and Singh, B. 2007. Study of mass transfer kinetics and effective diffusivity during osmotic dehydration of carrot cubes. J. Food Eng. 79, 471-480.
20. Karathanos, V.T., Kanellopoulos, N.K. and Belessiotis, V.G. 1996. Development of porous structure during air drying of agricultural plant products. J. Food Eng. 29, 167-183.
21. Kargozari, M., Moini, S. and Emam-Djomeh, Z. 2007. Optimization of osmotic dehydration of carrot using response surface methodology. In Proceedings of the 5th ASIA-PACIFIC DRYING Conference (G. Chen, ed.) pp. 1150-1156, The Hong Kong University of Science & Technology, Hong Kong.
22. Khuri, A.I. and Cornell, J.A. 1996. Response Surfaces: Designs and Analyses, 2nd Ed., p. 190, Marcel Dekker, New York, NY.
23. Lewicki, P.P. 1998. Some remarks on rehydration of dried foods. J. Food Eng. 36, 81-87.
24. Mcminn, W.A.M. and Magee, T.R.A. 1997. Physical characteristics of dehydrated potatoes - Part I. J. Food Eng. 33, 37-48.
25. Maestrelli, A., Lo Scalzo, R., Lupi, D., Bertolo, G. and Torreggiani, D. 2001. Partial removal of water before freezing: Cultivar and pre-treatments as quality factors of frozen muskmelon (Cucumis melo, cv reticulatus Naud). J. Food Eng. 49, 255-260.
26. Monslave-Gonzalez, A., Barbosa-Canovas, G. and Cavalieri, R. 1993. Mass transfer and textural changes during processing of apples by combined methods. J. Food Sci. 58, 1118-1124.
27. Moreira, R., Chenlo, F., Torres, M.D. and Vazquez, G. 2007. Effect of stirring in the osmotic dehydration of chestnut using glycerol solutions. Lebensm.-Wiss. Technol. 40, 1507-1514.
28. Myers, R.H. and Montgomery, D.C. 1995. Response Surface Methodology, Process and Product Optimization Using Designed Experiments, 2nd Ed., John Wiley and Sons, New York, NY.
29. Nieto, A., Salvatori, D., Castro, M.A. and Alzamora, S.M. 1998. Air drying behaviour of apples as affected by blanching and glucose impregnation. J. Food Eng. 36, 63-79.
30. Nieto, A., Salvatori, D., Castro, M.A. and Alzamora, S.M. 2004. Structural changes in apple tissue during glucose and sucrose osmotic dehydration: Shrinkage, porosity, density and microscopic features. J. Food Eng. 61, 269-278.
31. Pinnavaia, G., Dalla Rosa, N.I. and Lerici, C.R. 1988. Dehydro-freezing of fruit using direct osmosis as concentration process. Acta Aliment. Pol. 14, 51-57.
32. Ponting, J.D. 1973. Osmotic dehydration of fruits: Recent modifications and applications. Process Biochem. 8, 18-22.
33. Prothon, F., Ahrne, L.M., Funebo, T., Kidman, S., Langton, M. and Sjoholm, I. 2001. Effects of combined osmotic and microwave dehydration of apple on texture, microstructure and rehydration characteristics. Lebensm.-Wiss. Technol. 34, 95-101.
34. Rastogi, N.K., Nayak, C.A. and Raghavaro, K.S.M.S. 2004. Influence of osmotic pre-treatments on rehydration characteristics of carrots. J. Food Eng. 65, 287-292.
35. Rhee, K.S., Kim, E.S., Jung, B.M. and Rhee, K.C. 2004. Extrusion of minced catfish with corn and defatted soy flours for snack foods. J. Food Process Preserv. 28, 288-301.
36. Shi, J. and Le Maguer, M. 2002. Osmotic dehydration of foods: Mass transfer and modeling aspects. Food Rev. Int. 18, 305-335.
37. Singh, B., Pansesar, P. and Nanda, V. 2008. Optimization of osmotic dehydration process of carrot cubes in sucrose solution. J. Food Process Eng. 31, 1-20.
38. Sormani, A., Ma, D., Bertolo, G. and Torregiani, D. 1999. Textural and structural changes of dehydrofreeze-thawed strawberry slices: Effects of different dehydration pre-treatments. Food Sci. Technol. Int. 5, 479-485.
39. Taiwo, K.A., Angersbach, A. and Knorr, D. 2002. Rehydration studies on pretreated and osmotically dehydrated apple slices. J. Food Sci. 67, 842-847.
40. Talens, P., Martinez-Navarrete, N., Fito, P. and Chiralt, A. 2002. Changes in optical and mechanical properties during osmode-hydrofreezing of kiwi fruit. Innov. Food Sci. Emerg. Technol. 3, 191-199.
41. Torreggiani, D. and Bertolo, G. 2001a. High-quality fruit and vegetable products using combined processes. In Osmotic Dehydration and Vacuum Impregnation: Food Preservation Technology Series (P. Fito, A. Chiralt, J.M. Barat, W.E.L. Spiess and D. Behsnilian, eds.) pp. 247-273, Technomic Publishing Co., Lancaster, PA.
42. Torreggiani, D. and Bertolo, G. 2001b. Osmotic pre-treatments in fruit processing: Chemical, physical and structural effects. J. Food Eng. 49, 247-253.
43. Whitakers, J.R. 1996. Enzymes. In Food Chemistry, 3rd Ed. (O.R. Fennema, ed.), p. 496, Marcel Decker, New York, NY.