Effects of operating factors on osmotic dehydration of broccoli stalk slices

• Main Authors: Nora Salina Md Salim, Yvan Garièpy, Vijaya Raghavan
• Format: Article
• Language: English
• Published: Taylor & Francis Group 2016-12-01
• Series: Cogent Food & Agriculture
• Subjects: broccoli stalk; osmotic dehydration; response surface methodology
• Online Access: http://dx.doi.org/10.1080/23311932.2015.1134025

In this study, effects of sucrose concentration (40–60% w/v), immersion time (1–5 h), and temperature (25–65°C) on water loss (WL) and solute gain (SG) during osmotic dehydration of broccoli stalk slices were quantitatively investigated using response surface methodology. It was found that concentration of sucrose solution, immersion time, and temperature affected the WL during osmotic dehydration process. Significant factors affecting the SG are the temperature and immersion time. The operating conditions to obtain water removal of 62% with solute intake of 7% were found to be at a sucrose concentration of 56% w/v, temperature of 42°C, and immersion time of 4 h.