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10.1016/j.ijfoodmicro.2018.12.016Optimization of osmotic dehydration of chestnut (Castanea sativa Mill.) slices using Response Surface Methodology
CIMO - Mountain Research Center, School of Agriculture, Polytechnic Institute of Braganca, Campus de Stª Apolonia , Braganca , Portugal
LAQV@REQUIMTE, Laboratorio de Bromatologia e Hidrologia, Faculdade de Farm´acia da Universidade do Porto, Rua de Jorge Viterbo Ferreira Portugal
Instituto Federal de Educa¸c˜ao, Ciˆencia e Tecnologia Farroupilha Alegrete, Campus Alegrete , Alegrete , Brazil
CIMO - Mountain Research Center, School of Agriculture, Polytechnic Institute of Braganca, Campus de Stª Apolonia , Braganca , Portugal
LAQV@REQUIMTE, Laboratorio de Bromatologia e Hidrologia, Faculdade de Farm´acia da Universidade do Porto, Rua de Jorge Viterbo Ferreira Portugal
CIMO - Mountain Research Center, School of Agriculture, Polytechnic Institute of Braganca, Campus de Stª Apolonia , Braganca , Portugal
Abstract
Osmotic dehydration of chestnut slices in sucrose was optimized for the first time by Response Surface Methodology (RSM). Experiments were planned according to a three-factor central composite design (α=1.68), studying the influence of sucrose concentration, temperature and time, on the following parameters: volume ratio, water activity, color variation, weight reduction, solids gain, water loss and normalized moisture content, as well as total moisture, ash and fat contents. The experimental data was adequately fitted into second-order polynomial models with coefficients of determination (R2 ) from 0.716 to 0.976, adjusted-R2 values from 0.460 to 0.954, and non-significant lacks of fit. The optimal osmotic dehydration process conditions for maximum water loss and minimum solids gain and color variation were determined by the “Response Optimizer” option: 83% sucrose concentration, 20 °C and 9.2 hours. Thus, the best operational conditions corresponded to high sugar concentration and low temperature, improving energy saving and decreasing the process costs.
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