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. 2010 Feb 6;47(1):47–54. doi: 10.1007/s13197-010-0014-4

Response surface optimization of osmotic dehydration process for aonla slices

Md Shafiq Alam 1,✉, Singh Amarjit 1, B K Sawhney 2
PMCID: PMC3550997  PMID: 23572600

Abstract

Response surface methodology was used to investigate the effect of sugar concentration (50-70° Brix), solution temperature (30–60°C), solution to fruit ratio (4:1–8:1) and immersion time (60–180 min) on the water loss, solute gain, rehydration ratio, vitamin-C loss, colour change and sensory overall acceptability of Indian gooseberry (aonla) slices. The optimum process parameters obtained by computer generated response surfaces, canonical analysis and contour plot interpretation were: sugar concentration, 59° Brix solution temperature 51°C, solution to fruit ratio 4:1 and immersion time of 60 min.

Keywords: Aonla, Indian gooseberry, Dehydration, Optimization, Osmosis, Response surface methodology

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