RESPONSE SURFACE METHODOLOGY ASSESSMENT OF OSMOTIC PRE-DRYING AND CONVECTIVE DEHYDRATION

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dc.contributor.authorAkpenpuun, Timothy
dc.date.accessioned2021-09-02T11:45:35Z
dc.date.available2021-09-02T11:45:35Z
dc.date.issued2019-07
dc.description.abstractThis study was conducted to determine the effect of osmotic pre-drying treatment on the vitamin C content of Hausa variety of tomato. The tomatoes used were sliced to a uniform diameter of 10 mm, deseeded and then osmotically pre-treated with sugar and honey solution at different osmotic concentrations (20, 30, 40, 50, 60 °Bx), osmotic time (10, 20, 30, 40 and 50 min) and osmotic temperature (10, 20, 30, 40, 50 °C). Experimental design was done using the Central Composite Design (CCD) methodology of Design Expert software version 6.0.6. Drying of the samples was done at 65 °C in a cabinet dryer operating mainly on convectional heat transfer. Drying process was completed and terminated when the samples reached their equilibrium moisture content between 3-5% after total drying time of 10 hours. The data obtained were analysed statistically using analysis of variance (ANOVA) and regression analysis at p≤0.05 significance level. The developed model was significant and has goodness of fit with an R2 value of 71.29% and lack of fit test was insignificant at p≤ 0.05. Optimized process conditions for producing the best quality of tomato product with vitamin C content of 22 mg/100 g were 35.43 °Bx osmotic concentration, 11.10 min osmotic time and 23.86 °C osmotic temperature having a desirability function of 1. These conditions were considered to be advantageous as they were more economical, time and energy saving.en_US
dc.identifier.otherhttps://www.10.17508/CJFST.2019.11.2.06
dc.identifier.urihttps://uilspace.unilorin.edu.ng/handle/20.500.12484/6283
dc.language.isoenen_US
dc.publisherCroatian Journal of Food Science and Technologyen_US
dc.relation.ispartofseries11;2
dc.subjectHausa tomatoen_US
dc.subjectvarietyen_US
dc.subjectdryingen_US
dc.subjectvitamin Cen_US
dc.subjectsugaren_US
dc.subjecthoney solutionen_US
dc.titleRESPONSE SURFACE METHODOLOGY ASSESSMENT OF OSMOTIC PRE-DRYING AND CONVECTIVE DEHYDRATIONen_US
dc.typeArticleen_US

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