Optimization of Osmotic Dehydration of Diced Green Peppers by Response Surface Methodology
| dc.contributor.author | Özdemir, Murat | |
| dc.contributor.author | Özen, Fatma Banu | |
| dc.contributor.author | Dock, Lisa Lotte | |
| dc.contributor.author | Floros, John | |
| dc.coverage.doi | 10.1016/j.lwt.2008.01.010 | |
| dc.date.accessioned | 2016-09-19T08:16:25Z | |
| dc.date.available | 2016-09-19T08:16:25Z | |
| dc.date.issued | 2008 | |
| dc.description.abstract | Osmotic dehydration of diced green peppers was optimized with respect to temperature (20-40 °C), time (15-600 min), salt (0-10 g/100 g) and sorbitol (0-10 g/100 g) concentrations through response surface methodology. Water loss (WL), solids gain (SG), salt uptake (SA) and sorbitol uptake (SO) were the responses in a 24 central composite rotatable design. Models developed for all responses were significant (p ≤ 0.01) without significant lack of fit. Results suggested that optimum processing conditions of 5.5 g salt/100 g and 6 g sorbitol/100 g at 30 °C after 240 min would result in WL = 23.3%, SG = 4.1%, SA = 8 g/100 g dry pepper and SO = 2.4 g/100 ml extract. © 2008 Swiss Society of Food Science and Technology. | en_US |
| dc.identifier.citation | Özdemir, M., Özen, F. B., Dock, L. L., and Floros, J. D. (2008). Optimization of osmotic dehydration of diced green peppers by response surface methodology. LWT - Food Science and Technology, 41(10), 2044-2050. doi: 10.1016/j.lwt.2008.01.010 | en_US |
| dc.identifier.doi | 10.1016/j.lwt.2008.01.010 | en_US |
| dc.identifier.doi | 10.1016/j.lwt.2008.01.010 | |
| dc.identifier.issn | 0023-6438 | |
| dc.identifier.issn | 1096-1127 | |
| dc.identifier.scopus | 2-s2.0-50449096589 | |
| dc.identifier.uri | https://doi.org/10.1016/j.lwt.2008.01.010 | |
| dc.identifier.uri | https://hdl.handle.net/11147/2138 | |
| dc.language.iso | en | en_US |
| dc.publisher | Academic Press Inc. | en_US |
| dc.relation.ispartof | LWT - Food Science and Technology | en_US |
| dc.rights | info:eu-repo/semantics/openAccess | en_US |
| dc.subject | Green pepper | en_US |
| dc.subject | Optimization | en_US |
| dc.subject | Osmotic dehydration | en_US |
| dc.subject | Response surface methodology | en_US |
| dc.subject | Dehydration | en_US |
| dc.title | Optimization of Osmotic Dehydration of Diced Green Peppers by Response Surface Methodology | en_US |
| dc.type | Article | en_US |
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| gdc.author.institutional | Özen, Fatma Banu | |
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| gdc.description.department | İzmir Institute of Technology. Food Engineering | en_US |
| gdc.description.endpage | 2050 | en_US |
| gdc.description.issue | 10 | en_US |
| gdc.description.publicationcategory | Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı | en_US |
| gdc.description.scopusquality | Q1 | |
| gdc.description.startpage | 2044 | en_US |
| gdc.description.volume | 41 | en_US |
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| gdc.oaire.keywords | Optimization | |
| gdc.oaire.keywords | Response surface methodology | |
| gdc.oaire.keywords | Dehydration | |
| gdc.oaire.keywords | Osmotic dehydration | |
| gdc.oaire.keywords | Green pepper | |
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