Please use this identifier to cite or link to this item: https://hdl.handle.net/11147/2138
Title: Optimization of osmotic dehydration of diced green peppers by response surface methodology
Authors: Özdemir, Murat
Özen, Fatma Banu
Dock, Lisa Lotte
Floros, John
Keywords: Green pepper
Optimization
Osmotic dehydration
Response surface methodology
Dehydration
Issue Date: Dec-2008
Publisher: Academic Press Inc.
Source: Özdemir, M., Özen, F. B., Dock, L. L., and Floros, J. D. (2008). Optimization of osmotic dehydration of diced green peppers by response surface methodology. LWT - Food Science and Technology, 41(10), 2044-2050. doi: 10.1016/j.lwt.2008.01.010
Abstract: Osmotic dehydration of diced green peppers was optimized with respect to temperature (20-40 °C), time (15-600 min), salt (0-10 g/100 g) and sorbitol (0-10 g/100 g) concentrations through response surface methodology. Water loss (WL), solids gain (SG), salt uptake (SA) and sorbitol uptake (SO) were the responses in a 24 central composite rotatable design. Models developed for all responses were significant (p ≤ 0.01) without significant lack of fit. Results suggested that optimum processing conditions of 5.5 g salt/100 g and 6 g sorbitol/100 g at 30 °C after 240 min would result in WL = 23.3%, SG = 4.1%, SA = 8 g/100 g dry pepper and SO = 2.4 g/100 ml extract. © 2008 Swiss Society of Food Science and Technology.
URI: doi.org/10.1016/j.lwt.2008.01.010
http://hdl.handle.net/11147/2138
ISSN: 0023-6438
0023-6438
1096-1127
Appears in Collections:Food Engineering / Gıda Mühendisliği
Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection
WoS İndeksli Yayınlar Koleksiyonu / WoS Indexed Publications Collection

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