Journal
POLISH JOURNAL OF FOOD AND NUTRITION SCIENCES
Volume 68, Issue 1, Pages 15-23Publisher
DE GRUYTER OPEN LTD
DOI: 10.1515/pjfns-2017-0013
Keywords
lettuce; vacuum osmotic dehydration; regression mathematical model; response surface methodology; processing parameters optimization
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Funding
- National Natural Science Foundation of China [51276105, 11561068]
- Natural Science Foundation of Shaanxi Province [2016JM4012]
- Natural Science Foundation of Shaanxi Educational Committee [16JK1090]
- Shaanxi Science and Technology Research Development Programs of Key Innovative Industry Problem of China [2012ZKC10-1]
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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 degrees 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.
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