Optimization of Processing Parameters for Lettuce Vacuum Osmotic Dehydration Using Response Surface Methodology
In order to obtain the optimal technological parameters of lettuce vacuum osmotic dehydration, the effects of osmotic temperature, slice thickness, sucrose concentration, and vacuum degree on the vacuum osmotic dehydration were explored. The lettuce water loss rate and solid gain rate decreased with...
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| Format: | Article |
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Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences
2018-03-01
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| Series: | Polish Journal of Food and Nutrition Sciences |
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| Online Access: | http://www.degruyter.com/view/j/pjfns.2018.68.issue-1/pjfns-2017-0013/pjfns-2017-0013.xml?format=INT |
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| author | Yuan Yuejin Tan Libin Xu Yingying Dong Jixian Zhao Yu Yuan Yueding |
| author_facet | Yuan Yuejin Tan Libin Xu Yingying Dong Jixian Zhao Yu Yuan Yueding |
| author_sort | Yuan Yuejin |
| collection | DOAJ |
| description | In order to obtain the optimal technological parameters of lettuce vacuum osmotic dehydration, the effects of osmotic temperature, slice thickness, sucrose concentration, and vacuum degree on the vacuum osmotic dehydration were explored. The lettuce water loss rate and solid gain rate decreased with the increase of slice thickness and vacuum degree, and increased with the increase of sucrose concentration and osmotic temperature. Response surface methodology was applied to analyze the influence of the four influential factors on the evaluated parameters and the optimization of lettuce vacuum osmotic dehydration was studied. The results indicated that, within the experimental scope, the optimized technological parameters of lettuce vacuum osmotic dehydration are the temperature of 28°C, the slice thickness of 2 mm, sucrose concentration of 47%, the vacuum degree of 22 kPa, and the water loss rate and solid gain rate are 72.16% and 11.82%, respectively. |
| format | Article |
| id | doaj-art-e2843735e8ed4ac084e1239d37511427 |
| institution | Kabale University |
| issn | 2083-6007 |
| language | English |
| publishDate | 2018-03-01 |
| publisher | Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences |
| record_format | Article |
| series | Polish Journal of Food and Nutrition Sciences |
| spelling | doaj-art-e2843735e8ed4ac084e1239d375114272025-02-02T05:36:17ZengInstitute of Animal Reproduction and Food Research of the Polish Academy of SciencesPolish Journal of Food and Nutrition Sciences2083-60072018-03-01681152310.1515/pjfns-2017-0013pjfns-2017-0013Optimization of Processing Parameters for Lettuce Vacuum Osmotic Dehydration Using Response Surface MethodologyYuan Yuejin0Tan Libin1Xu Yingying2Dong Jixian3Zhao Yu4Yuan Yueding5College of Mechanical and Electrical Engineering, Shaanxi University of Science and Technology, 6 Xuefuzhong Road, Weiyangdaxueyuan district of Xi’an, 710021, ChinaCollege of Mechanical and Electrical Engineering, Shaanxi University of Science and Technology, 6 Xuefuzhong Road, Weiyangdaxueyuan district of Xi’an, 710021, ChinaCollege of Mechanical and Electrical Engineering, Shaanxi University of Science and Technology, 6 Xuefuzhong Road, Weiyangdaxueyuan district of Xi’an, 710021, ChinaCollege of Mechanical and Electrical Engineering, Shaanxi University of Science and Technology, 6 Xuefuzhong Road, Weiyangdaxueyuan district of Xi’an, 710021, ChinaCollege of Mechanical and Electrical Engineering, Shaanxi University of Science and Technology, 6 Xuefuzhong Road, Weiyangdaxueyuan district of Xi’an, 710021, ChinaCollege of Mathematics and Computer Science, Yichun University, 336000, ChinaIn order to obtain the optimal technological parameters of lettuce vacuum osmotic dehydration, the effects of osmotic temperature, slice thickness, sucrose concentration, and vacuum degree on the vacuum osmotic dehydration were explored. The lettuce water loss rate and solid gain rate decreased with the increase of slice thickness and vacuum degree, and increased with the increase of sucrose concentration and osmotic temperature. Response surface methodology was applied to analyze the influence of the four influential factors on the evaluated parameters and the optimization of lettuce vacuum osmotic dehydration was studied. The results indicated that, within the experimental scope, the optimized technological parameters of lettuce vacuum osmotic dehydration are the temperature of 28°C, the slice thickness of 2 mm, sucrose concentration of 47%, the vacuum degree of 22 kPa, and the water loss rate and solid gain rate are 72.16% and 11.82%, respectively.http://www.degruyter.com/view/j/pjfns.2018.68.issue-1/pjfns-2017-0013/pjfns-2017-0013.xml?format=INTlettucevacuum osmotic dehydrationregression mathematical modelresponse surface methodologyprocessing parameters optimization |
| spellingShingle | Yuan Yuejin Tan Libin Xu Yingying Dong Jixian Zhao Yu Yuan Yueding Optimization of Processing Parameters for Lettuce Vacuum Osmotic Dehydration Using Response Surface Methodology Polish Journal of Food and Nutrition Sciences lettuce vacuum osmotic dehydration regression mathematical model response surface methodology processing parameters optimization |
| title | Optimization of Processing Parameters for Lettuce Vacuum Osmotic Dehydration Using Response Surface Methodology |
| title_full | Optimization of Processing Parameters for Lettuce Vacuum Osmotic Dehydration Using Response Surface Methodology |
| title_fullStr | Optimization of Processing Parameters for Lettuce Vacuum Osmotic Dehydration Using Response Surface Methodology |
| title_full_unstemmed | Optimization of Processing Parameters for Lettuce Vacuum Osmotic Dehydration Using Response Surface Methodology |
| title_short | Optimization of Processing Parameters for Lettuce Vacuum Osmotic Dehydration Using Response Surface Methodology |
| title_sort | optimization of processing parameters for lettuce vacuum osmotic dehydration using response surface methodology |
| topic | lettuce vacuum osmotic dehydration regression mathematical model response surface methodology processing parameters optimization |
| url | http://www.degruyter.com/view/j/pjfns.2018.68.issue-1/pjfns-2017-0013/pjfns-2017-0013.xml?format=INT |
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