caa a22 4500 606243305 CHVBK 20210128101323.0 cr unu---uuuuu 210128e20150901xx s 000 0 eng 10.1007/s11694-015-9232-9 doi (NATIONALLICENCE)springer-10.1007/s11694-015-9232-9 Optimization of osmo-vacuum drying of pear ( Pyrus communis L.) using response surface methodology [Elektronische Daten] [M. Amiripour, M. Habibi-Najafi, M. Mohebbi, B. Emadi] In the two-stage optimization of the osmotic dehydration and vacuum drying of the pear slices using response surface methodology, using face-centred central composite design (FCC), it was shown that the independent variables for osmotic dehydration were temperature (25-55°C), solution concentration (50-70% w/w), and immersion time (60-120min) and for vacuum drying were vacuum pressure (10-30kPa), drying temperature (50-70°C) and drying time (180-300min). Statistical analysis of results showed that the linear terms of all process variables in both stages have a significant effect on the responses. The second-order polynomial models for all response variables were found to be statistically significant with high values of R2 (>0.8). The optimum osmotic dehydration conditions for maximum water loss, minimum solute gain and maximum weight reduction were: 55°C temperature, 50% sucrose solution concentration, and 115min immersion time. Dehydrated pear slices at optimized osmotic dehydration conditions were then subjected to vacuum drying. Optimum drying conditions of 10kPa vacuum pressure, 55°C temperature and 250min drying time were established for vacuum drying of pear. At this optimum point, moisture content (MC), rehydration ratio and shrinkage were found to be 23.26% (w.b.), 1.46 and 67.45%, respectively. Separate validation experiment was conducted at the derived optimum conditions to verify the predictions and adequacy of the models. Two-stage optimization led to obtaining the best condition for production of dried quince slices with lowest MC, and shrinkage. Springer Science+Business Media New York, 2015 Osmotic dehydration nationallicence Pear nationallicence Response surface methodology nationallicence Two-stage drying nationallicence Vacuum drying nationallicence Amiripour M. Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran aut Habibi-Najafi M. Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran aut Mohebbi M. Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran aut Emadi B. Department of Agricultural Machinery, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran aut Journal of Food Measurement and Characterization Springer US; http://www.springer-ny.com 9/3(2015-09-01), 269-280 2193-4126 9:3<269 2015 9 11694 https://doi.org/10.1007/s11694-015-9232-9 text/html Onlinezugriff via DOI BK010053 XK010053 XK010000 Metadata rights reserved Springer special CC-BY-NC licence nationallicence 1 research-article jats NATIONALLICENCE NATIONALLICENCE NL-springer NATIONALLICENCE 856 40 https://doi.org/10.1007/s11694-015-9232-9 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Amiripour M. Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran aut NATIONALLICENCE 700 1- Habibi-Najafi M. Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran aut NATIONALLICENCE 700 1- Mohebbi M. Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran aut NATIONALLICENCE 700 1- Emadi B. Department of Agricultural Machinery, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran aut NATIONALLICENCE 773 0- Journal of Food Measurement and Characterization Springer US; http://www.springer-ny.com 9/3(2015-09-01), 269-280 2193-4126 9:3<269 2015 9 11694