Optimization of coconut osmotic drying preceded by microwave treatment by Response Surface Methodology

Detalhes bibliográficos
Autor(a) principal: Salimi,Azadeh
Data de Publicação: 2020
Outros Autores: Hoseinnia,Fatemeh
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Brazilian Journal of Food Technology
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232020000100435
Resumo: Abstract Osmotic dehydration is an intermediate stage in drying processes in which water is extracted using a hypertonic solution, but it is a slow process, especially in hard foods such as coconut. Microwaves use an electromagnetic field which can raise the temperature in the depth of samples as a result of friction, which facilitates mass transfer due to molecular expansion and increased porosity. The aim of this study was to investigate the effect of a microwave pre-treatment on the quality of the osmotic drying of coconut and optimize the whole process by response surface methodology (RSM). The independent variables were the microwave power (X1), the sugar solution concentration (X2) and the duration of the process (X3.). The responses (dependent variables) were the moisture content difference (MD), weight reduction (WR), water loss (WL) and solids gain (SG). The results showed that the linear terms of X2and X3 had significant effects on all the dependent variables but the linear term of X1 only significantly affected WL, SG and WR (p< 0.05). The interaction of X1X2 significantly affected WL and WR and the interaction of X2X3 significantly affected all the dependent variables, but the interaction of X1X3 only significantly affected MD (p < 0.05). On the other hand, X22 significantly affected SG and WR (p < 0.05). The two-factor model (2FI) was able to express the changes in MD and WL, but only the quadratic model adequately fitted SG and WR, the determination coefficients being 0.98, 0.99, 0.99 and 0.99 respectively. Finally, the optimized condition was obtained with a power of 900 watts, concentration of 47.80% and duration of 5 hours.
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spelling Optimization of coconut osmotic drying preceded by microwave treatment by Response Surface MethodologyRSMWeight reductionWater lossSolids gainMoisture content differenceAbstract Osmotic dehydration is an intermediate stage in drying processes in which water is extracted using a hypertonic solution, but it is a slow process, especially in hard foods such as coconut. Microwaves use an electromagnetic field which can raise the temperature in the depth of samples as a result of friction, which facilitates mass transfer due to molecular expansion and increased porosity. The aim of this study was to investigate the effect of a microwave pre-treatment on the quality of the osmotic drying of coconut and optimize the whole process by response surface methodology (RSM). The independent variables were the microwave power (X1), the sugar solution concentration (X2) and the duration of the process (X3.). The responses (dependent variables) were the moisture content difference (MD), weight reduction (WR), water loss (WL) and solids gain (SG). The results showed that the linear terms of X2and X3 had significant effects on all the dependent variables but the linear term of X1 only significantly affected WL, SG and WR (p< 0.05). The interaction of X1X2 significantly affected WL and WR and the interaction of X2X3 significantly affected all the dependent variables, but the interaction of X1X3 only significantly affected MD (p < 0.05). On the other hand, X22 significantly affected SG and WR (p < 0.05). The two-factor model (2FI) was able to express the changes in MD and WL, but only the quadratic model adequately fitted SG and WR, the determination coefficients being 0.98, 0.99, 0.99 and 0.99 respectively. Finally, the optimized condition was obtained with a power of 900 watts, concentration of 47.80% and duration of 5 hours.Instituto de Tecnologia de Alimentos - ITAL2020-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232020000100435Brazilian Journal of Food Technology v.23 2020reponame:Brazilian Journal of Food Technologyinstname:Instituto de Tecnologia de Alimentos (ITAL)instacron:ITAL10.1590/1981-6723.24918info:eu-repo/semantics/openAccessSalimi,AzadehHoseinnia,Fatemeheng2020-04-15T00:00:00Zoai:scielo:S1981-67232020000100435Revistahttp://bjft.ital.sp.gov.br/https://old.scielo.br/oai/scielo-oai.phpbjftsec@ital.sp.gov.br||bjftsec@ital.sp.gov.br1981-67231516-7275opendoar:2020-04-15T00:00Brazilian Journal of Food Technology - Instituto de Tecnologia de Alimentos (ITAL)false
dc.title.none.fl_str_mv Optimization of coconut osmotic drying preceded by microwave treatment by Response Surface Methodology
title Optimization of coconut osmotic drying preceded by microwave treatment by Response Surface Methodology
spellingShingle Optimization of coconut osmotic drying preceded by microwave treatment by Response Surface Methodology
Salimi,Azadeh
RSM
Weight reduction
Water loss
Solids gain
Moisture content difference
title_short Optimization of coconut osmotic drying preceded by microwave treatment by Response Surface Methodology
title_full Optimization of coconut osmotic drying preceded by microwave treatment by Response Surface Methodology
title_fullStr Optimization of coconut osmotic drying preceded by microwave treatment by Response Surface Methodology
title_full_unstemmed Optimization of coconut osmotic drying preceded by microwave treatment by Response Surface Methodology
title_sort Optimization of coconut osmotic drying preceded by microwave treatment by Response Surface Methodology
author Salimi,Azadeh
author_facet Salimi,Azadeh
Hoseinnia,Fatemeh
author_role author
author2 Hoseinnia,Fatemeh
author2_role author
dc.contributor.author.fl_str_mv Salimi,Azadeh
Hoseinnia,Fatemeh
dc.subject.por.fl_str_mv RSM
Weight reduction
Water loss
Solids gain
Moisture content difference
topic RSM
Weight reduction
Water loss
Solids gain
Moisture content difference
description Abstract Osmotic dehydration is an intermediate stage in drying processes in which water is extracted using a hypertonic solution, but it is a slow process, especially in hard foods such as coconut. Microwaves use an electromagnetic field which can raise the temperature in the depth of samples as a result of friction, which facilitates mass transfer due to molecular expansion and increased porosity. The aim of this study was to investigate the effect of a microwave pre-treatment on the quality of the osmotic drying of coconut and optimize the whole process by response surface methodology (RSM). The independent variables were the microwave power (X1), the sugar solution concentration (X2) and the duration of the process (X3.). The responses (dependent variables) were the moisture content difference (MD), weight reduction (WR), water loss (WL) and solids gain (SG). The results showed that the linear terms of X2and X3 had significant effects on all the dependent variables but the linear term of X1 only significantly affected WL, SG and WR (p< 0.05). The interaction of X1X2 significantly affected WL and WR and the interaction of X2X3 significantly affected all the dependent variables, but the interaction of X1X3 only significantly affected MD (p < 0.05). On the other hand, X22 significantly affected SG and WR (p < 0.05). The two-factor model (2FI) was able to express the changes in MD and WL, but only the quadratic model adequately fitted SG and WR, the determination coefficients being 0.98, 0.99, 0.99 and 0.99 respectively. Finally, the optimized condition was obtained with a power of 900 watts, concentration of 47.80% and duration of 5 hours.
publishDate 2020
dc.date.none.fl_str_mv 2020-01-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232020000100435
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232020000100435
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/1981-6723.24918
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Instituto de Tecnologia de Alimentos - ITAL
publisher.none.fl_str_mv Instituto de Tecnologia de Alimentos - ITAL
dc.source.none.fl_str_mv Brazilian Journal of Food Technology v.23 2020
reponame:Brazilian Journal of Food Technology
instname:Instituto de Tecnologia de Alimentos (ITAL)
instacron:ITAL
instname_str Instituto de Tecnologia de Alimentos (ITAL)
instacron_str ITAL
institution ITAL
reponame_str Brazilian Journal of Food Technology
collection Brazilian Journal of Food Technology
repository.name.fl_str_mv Brazilian Journal of Food Technology - Instituto de Tecnologia de Alimentos (ITAL)
repository.mail.fl_str_mv bjftsec@ital.sp.gov.br||bjftsec@ital.sp.gov.br
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