ArticleFood science & nutrition2023
Optimization of sonication time, edible coating concentration, and osmotic solution °Brix for the dehydration process of quince slices using response surface methodology.
Article in Food science & nutrition, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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Who cites it
5 citing papers in PubMed, 15 citations in OpenAlex.
- Effect of l-Cysteine on Enzymatic Browning, Antioxidant Activity, and GSH Stability in Fresh-Cut Quince: A Comparative Evaluation With Potassium Metabisulfite.Food science & nutrition · 2026Article
- Exploring Osmotic Dehydration for Food Preservation: Methods, Modelling, and Modern Applications.Foods (Basel, Switzerland) · 2024Review
- Effects of ultrasound time, xanthan gum, and sucrose levels on the osmosis dehydration and appearance characteristics of grapefruit slices: Process optimization using response surface methodology.Ultrasonics sonochemistry · 2023Article
- Mass transfer analysis and kinetic modeling of ultrasound-assisted osmotic dehydration of kiwifruit slices.Scientific reports · 2023Article
- Optimization of sonication time, edible coating concentration, and osmotic solution °Brix for the dehydration process of quince slices using response surface methodology.Food science & nutrition · 2023Article
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Authors and funding
3 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The goal of this work was to examine the effects of sonication time, edible coating concentration (with guar gum), and °Brix (sucrose solution) on the osmotic dehydration (OD) parameters (mass reduction, water loss, soluble solids gain, and rehydration ratio) and the appearance properties (color indices and surface area) of quince slices using a response surface methodology (RSM) approach based on the central composite design (CCD), for the optimization of the process. The process parameters, sonication treatment time (5-10 min; 40 kHz and 150 W), edible coating concentration using guar gum (0.05%-0.15%, w/w), and osmotic concentration using sucrose solution (20%-50%, w/w), were investigated and optimized for OD of quince slices. After each OD process, the quince slices were dehydrated in an oven at 70°C for 240 min. Results demonstrated a good correlation between empirical data with the linear model. Using the optimization method, optimum input operating conditions were determined to be a sonication time of 5 min, guar gum concentration of 0.05%, and sucrose concentration of 37.19°Brix. At this optimum point, the OD process of quince slices reached the optimal mass reduction (17.74%), water loss (25.77%), soluble solids gain (8.03%), rehydration ratio (206.19%), lightness (77.6), redness (0.60), yellowness (34.84), total color change (Δ
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