%0 Journal Article
	%A P. Manivannan and  M. Rajasimman
	%D 2008
	%J International Journal of Chemical and Molecular Engineering
	%B World Academy of Science, Engineering and Technology
	%I Open Science Index 13, 2008
	%T Osmotic Dehydration of Beetroot in Salt Solution: Optimization of Parameters through Statistical Experimental Design
	%U https://publications.waset.org/pdf/9698
	%V 13
	%X Response surface methodology was used for
quantitative investigation of water and solids transfer during osmotic
dehydration of beetroot in aqueous solution of salt. Effects of
temperature (25 – 45oC), processing time (30–150 min), salt
concentration (5–25%, w/w) and solution to sample ratio (5:1 – 25:1)
on osmotic dehydration of beetroot were estimated. Quadratic
regression equations describing the effects of these factors on the
water loss and solids gain were developed. It was found that effects
of temperature and salt concentrations were more significant on the
water loss than the effects of processing time and solution to sample
ratio. As for solids gain processing time and salt concentration were
the most significant factors. The osmotic dehydration process was
optimized for water loss, solute gain, and weight reduction. The
optimum conditions were found to be: temperature – 35oC,
processing time – 90 min, salt concentration – 14.31% and solution
to sample ratio 8.5:1. At these optimum values, water loss, solid gain
and weight reduction were found to be 30.86 (g/100 g initial sample),
9.43 (g/100 g initial sample) and 21.43 (g/100 g initial sample)
respectively.
	%P 11 - 18