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Optimization of osmotic dehydration of diced green peppers by response surface methodology
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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.