Research Center for Fruits and Vegetable Processing

Beijing, China

Research Center for Fruits and Vegetable Processing

Beijing, China

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An K.,China Agricultural University | An K.,Research Center for Fruits and Vegetable Processing | An K.,Key Laboratory of Fruits and Vegetables Processing | Ding S.,China Agricultural University | And 17 more authors.
International Journal of Food Science and Technology | Year: 2013

Summary: Response surface methodology (RSM) of Box-Behnken design with 27 experimental runs and the desirability function method were used in the osmotic dehydration process of Chinese ginger (Zingiber officinale Roscoe) slices in ternary solution of water, sucrose and sodium chloride for maximising water loss (WL), rehydration ratio (RR) and total phenolic content (TPC) and minimising solute gain (SG) and hunter colour change (HCC) of dehydrated product. The results indicated that the optimum operating conditions were found to be process duration of 102 min, solution temperature of 30 °C, solution concentration of 50 Brix sucrose + 7.31% sodium chloride and solution to food ratio of 8:1 (w/w). Under this condition, the WL, SG and TPC were 58.8% (wb), 12.56% (wb) and 1.46% (db), while its RR and HCC were 1.59 and 6.55, respectively. The immersion time was the most significant variable for WL, HCC, SG and RR, and for TPC it was temperature (P < 0.05). © 2012 The Authors. International Journal of Food Science and Technology © 2012 Institute of Food Science and Technology.

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