Advances in Food Science and Engineering

Optimization of Chemical Pretreatment for Osmotic Dehydrated Talaja Red Onion Slices Using Response Surface Methodology

Download PDF (764.7 KB) PP. 152 - 163 Pub. Date: December 13, 2017

DOI: 10.22606/afse.2017.14003

Author(s)

Deven Ashok Rane
Research Scholar, Department of Processing and Food Engineering, College of Agril. Engg. & Technology, Junagadh Agricultural University, Junagadh
Mukesh N. Dabhi^*
Research Engineer AICRP on Post Harvest Engineering and Technology, Department of Processing and Food Engineering, College of Agril. Engg. & Technology, JAU, Junagadh

Abstract

Onion is an important vegetable crop throughout the world. Its storage is difficult hence, it is dehydrated for value addition. Osmotic dehydration is one of the options for dehydration of onion. The effect of chemical pretreatments to onion slices using calcium chloride (CaCl2) and potassium metabisulphite (KMS) prior to osmotic dehydration was examined by dipping the onion slices in the respective chemical solution. Optimization of chemical pretreatments prior to osmotic dehydration of onion slices was carried out using RSM. CaCl2 concentration had significant effect at 5% level on water loss. Pretreatment combination of 3.00% CaCl2 and 0.20% KMS concentration resulted maximum water loss (43.07%) while, Pretreatment combination of 1.00% CaCl2 and 0.20% KMS concentration resulted minimum solid gain. Similarly, maximum weight loss (37.94%) was found for pretreatment combination of 2.00% CaCl2 concentration and 0.30% KMS concentration and minimum moisture content (48.89%) was found in pretreatment combination of 2.00% CaCl2 and 0.30% KMS. The chemical pretreatment prior to osmotic dehydration of Talaja Red onion slices was optimized with combination of 3.00% CaCl2 and 0.15% KMS.

Keywords

Pretreatment, osmotic dehydration, CaCl2, KMS.

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