Optimization of Low-cost Drying Technology for Preservation of Peach (Prunus Persica) Using RSM

Peach is an important fruit; however, its perishability limits its availability to the consumers. The present study fosters a low-cost preservation method of peach involving osmotic dehydration at 35-45 ◦ C using a sugar solution (50-70 ◦ Brix) for 60-180 minutes. The conditions for osmotic dehydrat...

Full description

Saved in:
Bibliographic Details
Published in:International journal of fruit science 2022-12, Vol.22 (1), p.525-538
Main Authors: Kaur Dhillon, Gurpreet, Kour, Amardeep, Gupta, Navjot
Format: Article
Language:English
Subjects:
Acceptability
Ambient temperature
Dehydration
Design optimization
Drying
Energy conservation
Food preservation
Fruits
Hardness
Immersion
Low cost
Low-cost technology
Organoleptic properties
osmotic dehydration
peach
Preservation
Prunus persica
Regression analysis
Regression coefficients
Rehydration
Response surface methodology
Retention
Sensory properties
Shelf life
Submerging
Sucrose
Technology
Water loss
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:Peach is an important fruit; however, its perishability limits its availability to the consumers. The present study fosters a low-cost preservation method of peach involving osmotic dehydration at 35-45 ◦ C using a sugar solution (50-70 ◦ Brix) for 60-180 minutes. The conditions for osmotic dehydration (OD) of peach slices in terms of maximum water loss (WL), rehydration ratio (RR), minimum solute gain (SG) with optimum hardness, and maximum overall acceptability (OA) were optimized using Box-Behnken Design (BBD) of response surface methodology (RSM). The regression coefficient of the models indicated that the time of immersion was the most significant (p 
ISSN:1553-8362
1553-8621
DOI:10.1080/15538362.2022.2070576