Osmotic Dehydration of Beetroot in Salt Solution: Optimization of Parameters through Statistical Experimental Design
Response surface methodology was used for
quantitative investigation of water and solids transfer during osmotic
dehydration of beetroot in aqueous solution of salt. Effects of
temperature (25 – 45oC), processing time (30–150 min), salt
concentration (5–25%, w/w) and solution to sample ratio (5:1 – 25:1)
on osmotic dehydration of beetroot were estimated. Quadratic
regression equations describing the effects of these factors on the
water loss and solids gain were developed. It was found that effects
of temperature and salt concentrations were more significant on the
water loss than the effects of processing time and solution to sample
ratio. As for solids gain processing time and salt concentration were
the most significant factors. The osmotic dehydration process was
optimized for water loss, solute gain, and weight reduction. The
optimum conditions were found to be: temperature – 35oC,
processing time – 90 min, salt concentration – 14.31% and solution
to sample ratio 8.5:1. At these optimum values, water loss, solid gain
and weight reduction were found to be 30.86 (g/100 g initial sample),
9.43 (g/100 g initial sample) and 21.43 (g/100 g initial sample)
respectively.
[1] P. S. Madamba, "Thin layer drying models for osmotically predried
young coconut, Drying Technology, vol.21, 2003, pp. 1759-1780.
[2] D. Torrengiani, "Osmotic dehydration in fruits and vegetable
processing", Food Research International, vol. 26, 1993, pp. 59 - 68.
[3] A. L. Raoult-Wack, "Advances in osmotic dehydration", Trends in Food
Science Technology, vol.5, 1994, pp. 255-260.
[4] R. N. Biswal, and M. Le Maguer, "Mass transfer in plant material in
contact with aqueous solution of ethanol and sodium chloride:
equilibrium data", Journal of Food Process Engineering, vol. 11, 1989,
pp. 159-176.
[5] G. S. Mudahar, R. T. Toledo, J. D. Floros, and J. J. Jen, "Optimization of
carrot dehydration process using response surface methodology",
Journal of Food Science, vol.54, 1989, pp. 714-719.
[6] R. N. Biswal, K. Bozorgmehr, F. D. Tompkins, and X. Liu, "Osmotic
concentration of green beans prior to freezing", Journal of Food
Science, vol.56, 1991, pp.1008-1012.
[7] N. K. Rastogi, and K.S.M.S. Raghavarao, "Water and solute diffusion
coefficients of carrot as a function of temperature and concentration
during osmotic dehydration", Journal of Food Engineering, vol.34,
1997, pp.429- 440.
[8] A. Kar, and D.K. Gupta, "Osmotic dehydration characteristics of button
mushrooms", Journal of Food Science Technology, vol.38, 2001,
pp.352-357.
[9] B.I.O. Ade-Omowaye, N.K. Rastogi, A. Angersbach, and D. Knorr,
"Osmotic dehydration behavior of red paprika (Capsicum annuum L.)",
Journal of Food Science, vol. 67, 2002, pp. 1790-1796.
[10] P.P. Sutar, and D.K. Gupta, "Mathematical modeling of mass transfer in
osmotic dehydration of onion slices", Journal of Food Engineering,
vol.78, 2007, pp. 90-97.
[11] Y.C. Chang, C.L. Lee, and T.M. Pan, "Statistical optimization of media
components for the production of Antrodia cinnamomea AC0623 in
submerged cultures", Applied Microbiology and Biotechnology, vol.72,
2006, pp. 654-661.
[12] E. Kristo, C.G. Biliaderis, and N. Tzanetakis, "Modeling of the
acidification process and rheological properties of milk fermented with a
yogurt starter culture using response surface methodology", Food
Chemistry, vol. 83, 2003, pp. 437 - 446.
[13] Q.K. Beq, R.K. Saxena, and R. Gupta, "Kinetic constants determination
for an alkaline protease from Bacillus mojavensis using response surface
methodology", Biotechnology and Bioengineering, vol. 78, 2002, pp.
289-295.
[14] E.L. Soo, A.B. Salieh, and M. Basri, "Response surface methodological
study on lipase-catalyzed synthesis of amino acid surfactants", Process
Biochemistry, vol. 39, 2004, pp. 1511 - 1518.
[15] Y.X. Wang, and Z.X. Lu, "Optimization of processing parameters for the
mycelial growth and extracellular polysaccharide production by Boletus
spp. ACCC 50328", Process Biochemistry, vol. 40, 2005, pp.1043 -
1051.
[16] M.Rajasimman and S. Subathra, "Optimization of gentamicin
production: Comparison of ANN and RSM techniques", International
Journal of Natural Sciences and Engineering, vol..2. 2009, pp. 32-37.
[17] P.L. Harris, S.L. Cuppett, and L.B. Bullerman, "Optimization of lipase
synthesis by Pseudomonas fluorescens by response surface
methodology", Journal of Food Protection, vol. 53, 1990, pp. 481 - 483.
[18] S. Mannan, A. Fakhrul-Razi, and Z. Alam, "Optimization of process
parameters for the bioconversion of activated sludge by Penicillium
corylophilum, using response surface methodology", Journal of
Environmental Sciences, vol. 19, 2007, pp. 23 - 28.
[19] M.Rajasimman, R. Sangeetha and P. Karthic, "Statistical optimization of
process parameters for the extraction of chromium (VI) from
pharmaceutical wastewater by emulsion liquid membrane", Chemical
Engineering Journal, (In press), 2009, doi:10.1016/j.cej.2008.12.026.
[20] M.B. Uddin, P. Ainsworth, and S. Ibanoglu, "Evaluation of mass
exchange during osmotic dehydration of carrots using response surface
methodology", Journal of Food Engineering, vol. 65, 2004, 473-477.
[21] O. Corzo, and E.R.Gomez, "Optimization of osmotic dehydration of
cantaloupe using desired function methodology", Journal of Food
Engineering, vol. 64, 2004, pp. 213-219.
[22] I. Eren, and F.K. Ertekin, "Optimization of osmotic dehydration of
potato using response surface methodology", Journal of Food
Engineering, vol.79, 2007, pp. 344-352.
[23] B. Singh, P.S. Panesar, A.K. Gupta, and J.F. Kennedy, "Optimization of
osmotic dehydration of carrot cubes in sugar-salt solutions using
response surface methodology", European Food Research Technology,
vol. 225, 2007, pp. 157-165.
[24] B. Singh, P.S. Panesar, V. Nanda, and M.B. Bera, "Optimization of
Osmotic Dehydration Process of Carrot Cubes in Sodium Chloride
Solution", International Journal of Food Engineering, vol. 4, 2008, pp.
1-24.
[1] P. S. Madamba, "Thin layer drying models for osmotically predried
young coconut, Drying Technology, vol.21, 2003, pp. 1759-1780.
[2] D. Torrengiani, "Osmotic dehydration in fruits and vegetable
processing", Food Research International, vol. 26, 1993, pp. 59 - 68.
[3] A. L. Raoult-Wack, "Advances in osmotic dehydration", Trends in Food
Science Technology, vol.5, 1994, pp. 255-260.
[4] R. N. Biswal, and M. Le Maguer, "Mass transfer in plant material in
contact with aqueous solution of ethanol and sodium chloride:
equilibrium data", Journal of Food Process Engineering, vol. 11, 1989,
pp. 159-176.
[5] G. S. Mudahar, R. T. Toledo, J. D. Floros, and J. J. Jen, "Optimization of
carrot dehydration process using response surface methodology",
Journal of Food Science, vol.54, 1989, pp. 714-719.
[6] R. N. Biswal, K. Bozorgmehr, F. D. Tompkins, and X. Liu, "Osmotic
concentration of green beans prior to freezing", Journal of Food
Science, vol.56, 1991, pp.1008-1012.
[7] N. K. Rastogi, and K.S.M.S. Raghavarao, "Water and solute diffusion
coefficients of carrot as a function of temperature and concentration
during osmotic dehydration", Journal of Food Engineering, vol.34,
1997, pp.429- 440.
[8] A. Kar, and D.K. Gupta, "Osmotic dehydration characteristics of button
mushrooms", Journal of Food Science Technology, vol.38, 2001,
pp.352-357.
[9] B.I.O. Ade-Omowaye, N.K. Rastogi, A. Angersbach, and D. Knorr,
"Osmotic dehydration behavior of red paprika (Capsicum annuum L.)",
Journal of Food Science, vol. 67, 2002, pp. 1790-1796.
[10] P.P. Sutar, and D.K. Gupta, "Mathematical modeling of mass transfer in
osmotic dehydration of onion slices", Journal of Food Engineering,
vol.78, 2007, pp. 90-97.
[11] Y.C. Chang, C.L. Lee, and T.M. Pan, "Statistical optimization of media
components for the production of Antrodia cinnamomea AC0623 in
submerged cultures", Applied Microbiology and Biotechnology, vol.72,
2006, pp. 654-661.
[12] E. Kristo, C.G. Biliaderis, and N. Tzanetakis, "Modeling of the
acidification process and rheological properties of milk fermented with a
yogurt starter culture using response surface methodology", Food
Chemistry, vol. 83, 2003, pp. 437 - 446.
[13] Q.K. Beq, R.K. Saxena, and R. Gupta, "Kinetic constants determination
for an alkaline protease from Bacillus mojavensis using response surface
methodology", Biotechnology and Bioengineering, vol. 78, 2002, pp.
289-295.
[14] E.L. Soo, A.B. Salieh, and M. Basri, "Response surface methodological
study on lipase-catalyzed synthesis of amino acid surfactants", Process
Biochemistry, vol. 39, 2004, pp. 1511 - 1518.
[15] Y.X. Wang, and Z.X. Lu, "Optimization of processing parameters for the
mycelial growth and extracellular polysaccharide production by Boletus
spp. ACCC 50328", Process Biochemistry, vol. 40, 2005, pp.1043 -
1051.
[16] M.Rajasimman and S. Subathra, "Optimization of gentamicin
production: Comparison of ANN and RSM techniques", International
Journal of Natural Sciences and Engineering, vol..2. 2009, pp. 32-37.
[17] P.L. Harris, S.L. Cuppett, and L.B. Bullerman, "Optimization of lipase
synthesis by Pseudomonas fluorescens by response surface
methodology", Journal of Food Protection, vol. 53, 1990, pp. 481 - 483.
[18] S. Mannan, A. Fakhrul-Razi, and Z. Alam, "Optimization of process
parameters for the bioconversion of activated sludge by Penicillium
corylophilum, using response surface methodology", Journal of
Environmental Sciences, vol. 19, 2007, pp. 23 - 28.
[19] M.Rajasimman, R. Sangeetha and P. Karthic, "Statistical optimization of
process parameters for the extraction of chromium (VI) from
pharmaceutical wastewater by emulsion liquid membrane", Chemical
Engineering Journal, (In press), 2009, doi:10.1016/j.cej.2008.12.026.
[20] M.B. Uddin, P. Ainsworth, and S. Ibanoglu, "Evaluation of mass
exchange during osmotic dehydration of carrots using response surface
methodology", Journal of Food Engineering, vol. 65, 2004, 473-477.
[21] O. Corzo, and E.R.Gomez, "Optimization of osmotic dehydration of
cantaloupe using desired function methodology", Journal of Food
Engineering, vol. 64, 2004, pp. 213-219.
[22] I. Eren, and F.K. Ertekin, "Optimization of osmotic dehydration of
potato using response surface methodology", Journal of Food
Engineering, vol.79, 2007, pp. 344-352.
[23] B. Singh, P.S. Panesar, A.K. Gupta, and J.F. Kennedy, "Optimization of
osmotic dehydration of carrot cubes in sugar-salt solutions using
response surface methodology", European Food Research Technology,
vol. 225, 2007, pp. 157-165.
[24] B. Singh, P.S. Panesar, V. Nanda, and M.B. Bera, "Optimization of
Osmotic Dehydration Process of Carrot Cubes in Sodium Chloride
Solution", International Journal of Food Engineering, vol. 4, 2008, pp.
1-24.
@article{"International Journal of Chemical, Materials and Biomolecular Sciences:58765", author = "P. Manivannan and M. Rajasimman", title = "Osmotic Dehydration of Beetroot in Salt Solution: Optimization of Parameters through Statistical Experimental Design", abstract = "Response surface methodology was used for
quantitative investigation of water and solids transfer during osmotic
dehydration of beetroot in aqueous solution of salt. Effects of
temperature (25 – 45oC), processing time (30–150 min), salt
concentration (5–25%, w/w) and solution to sample ratio (5:1 – 25:1)
on osmotic dehydration of beetroot were estimated. Quadratic
regression equations describing the effects of these factors on the
water loss and solids gain were developed. It was found that effects
of temperature and salt concentrations were more significant on the
water loss than the effects of processing time and solution to sample
ratio. As for solids gain processing time and salt concentration were
the most significant factors. The osmotic dehydration process was
optimized for water loss, solute gain, and weight reduction. The
optimum conditions were found to be: temperature – 35oC,
processing time – 90 min, salt concentration – 14.31% and solution
to sample ratio 8.5:1. At these optimum values, water loss, solid gain
and weight reduction were found to be 30.86 (g/100 g initial sample),
9.43 (g/100 g initial sample) and 21.43 (g/100 g initial sample)
respectively.", keywords = "Optimization, Osmotic dehydration, Beetroot, saltsolution, response surface methodology", volume = "2", number = "1", pages = "22-8", }
