Department of Food Science and Technology, Bu-Ali Sina University, Hamedan, Iran.
Department of Food Science and Technology, Bu-Ali Sina University, Hamedan, Iran.
Ultrason Sonochem. 2023 Aug;98:106505. doi: 10.1016/j.ultsonch.2023.106505. Epub 2023 Jul 8.
In this work, the novel use of ultrasonic pre-treatment and edible coating treatment during osmosis dehydration to optimize the weight reduction, moisture loss, sucrose gain, rehydration, and surface shrinkage using a response surface methodology (RSM) based on a central composite design (CCD) technique was successfully conducted on grapefruit slices. The process parameters include sonication pre-treatment time (5-10 min), xanthan-gum-based edible coating (0.1%-0.3%, w/w), and sucrose concentration (20-50 Brix), were examined and optimized for osmosis dehydration of grapefruit slices. At each step, three grapefruit slices were immersed in an ultrasonic water bath at 40 kHz, 150 W, and 20 C. Then, the sonicated slices were placed in a container contain sucrose and xanthan, and the container was put in a 50 C water-bath for 1 h. The optimum concentration of xanthan gum, sucrose, and time of treatment were predicted to be 0.15%, 20.0 Brix, and 10.0 min, respectively. Under this optimum condition, estimated values of response variables are as follows: weight reduction 14.14%, moisture loss 25.92%, solids gain 11.78%, rehydration ratio 203.40%, and shrinkage 2.90%. The weight reduction and moisture loss increased when the sonication time and sucrose concentration increased. Results demonstrated that the experimental data could be adequately fitted into a linear model with p-value ranging from 0.0001 to 0.0309 for all the variables examined. The rehydration of dried samples increased when xanthan concentration increased. Also, the weight reduction, moisture loss, sucrose absorption, and shrinkage declined with increasing in the xanthan levels.
在这项工作中，成功地对柚子片进行了基于中心复合设计（CCD）技术的响应面法（RSM）的新型超声预处理和渗透脱水过程中的可食用涂层处理，以优化重量减轻、水分损失、蔗糖增加、复水和表面收缩。过程参数包括超声预处理时间（5-10 分钟）、黄原胶基可食用涂层（0.1%-0.3%，w/w）和蔗糖浓度（20-50 度 Brix），并对柚子片进行渗透脱水处理进行了检查和优化。在每一步中，将三个柚子片浸入 40 kHz、150 W 和 20 C 的超声水浴中。然后，将超声处理的切片放入含有蔗糖和黄原胶的容器中，并将容器放入 50 C 的水浴中 1 小时。预测黄原胶、蔗糖和处理时间的最佳浓度分别为 0.15%、20.0 度 Brix 和 10.0 分钟。在这种最佳条件下，响应变量的估计值如下：重量减轻 14.14%、水分损失 25.92%、固形物增加 11.78%、复水率 203.40%和收缩率 2.90%。随着超声时间和蔗糖浓度的增加，重量减轻和水分损失增加。结果表明，实验数据可以用线性模型充分拟合，所有检验变量的 p 值范围为 0.0001 至 0.0309。随着黄原胶浓度的增加，干燥样品的复水率增加。此外，随着黄原胶水平的增加，重量减轻、水分损失、蔗糖吸收和收缩减少。
