Optimization of Osmotic Dehydration of Potato Cubes Under Pulsed Microwave Vacuum Environment in Ternary Solution

• Published in: Drying technology Vol. 30; no. 13; pp. 1449 - 1456
• Main Authors: Sutar, P. P., Raghavan, G. V. S., Gariepy, Y., Prasad, S., Trivedi, A.
• Format: Journal Article
• Language: English
• Published: Philadelphia Taylor & Francis Group 01.10.2012; Taylor & Francis Ltd
• Subjects: Food preservation; Microwaves; Optimization; Osmotic dehydration; Potatoes; Pulsed microwave; Pulsed vacuum; RSM
• ISSN: 0737-3937; 1532-2300
• DOI: 10.1080/07373937.2012.688909

Optimization of the process parameters for osmotic dehydration of 12.2-mm potato cubes was carried out using response surface methodology. The experiments were conducted using a central composite rotatable design (CCRD) with four factors, viz. sucrose concentration (27.5-42.5% w/w), salt concentration (7.5-12.5% w/w), total osmosis time (26.25-68.75 min), and microwave power density for the initial 4 min (0.375-1.125 W/g of total weight of solution and potato cubes) at two levels each to take into account the individual and interaction effects of the factors. A sample-to-solution ratio of 1:10 and pressure of 0.16 kPa for the initial 4 min were kept constant throughout all of the experiments. It was found that the linear effects of all factors on the water loss (WL) and solids gain (SG) were highly significant. The optimum condition was found at a sucrose concentration of 36.35%, salt concentration of 12.50%, osmosis time of 68.72 min, and microwave power density of 0.38 W/g for the initial 4 min, with a WL of 37.26% initial weight and SG of 8.74% initial weight. The drying of potato cubes was carried out using hot air, microwave-vacuum, and osmotic microwave-vacuum drying methods. It was found that potato cubes dried by combined osmotic microwave-vacuum had better sensory qualities.