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Osmotic Dehydration of Beetroot in Salt Solution: Optimization of Parameters through Statistical Experimental Design

Response surface methodology was used for quantitative investigation of water and solids transfer during osmotic dehydration of beetroot in aqueous solution of salt. Effects of temperature (25 – 45C), processing time (30–150 min), salt concentration (5–25%, w/w) and solution to sample ratio (5:1 – 25:1) on osmotic dehydration of beetroot were estimated. Quadratic regression equations describing the effects of these factors on the water loss and solids gain were developed. It was found that effects of temperature and salt concentrations were more significant on the water loss than the effects of processing time and solution to sample ratio. As for solids gain processing time and salt concentration were the most significant factors. The osmotic dehydration process was optimized for water loss, solute gain, and weight reduction. The optimum conditions were found to be: temperature – 35oC, processing time – 90 min, salt concentration – 14.31% and solution to sample ratio 8.5:1. At these optimum values, water loss, solid gain and weight reduction were found to be 30.86 (g/100 g initial sample), 9.43 (g/100 g initial sample) and 21.43 (g/100 g initial sample) respectively. Keywords—Optimization, Osmotic dehydration, Beetroot, salt solution, response surface methodology .