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KMID : 1134819970260050866
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Journal of the Korean Society of Food Science and Nutrition
1997 Volume.26 No. 5 p.866 ~ p.871
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Changes of Quality in the Osmotic Dehydration of Cherry - Tomatoes and Optimization for the Process
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Yoon Kyung-Young
Youn Kwang-Seob
Lee Kwang-Hee
Shin Seung-Ryeul
Kim Kwang-Soo
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Abstract
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This study was carried out to determine the effect of osmotic dehydration as pretreatment on the qualities of dried cherry-tomatoes. The weight reduction and solid gain in osmosed cherry-tomato were increased by increasing sugar concentration, immersion temperature and time; among three parameters, the immersion temperature affected more than sugar concentration and immersion time did. The moisture content was decreased as increasing sugar concentration, immersion temperature and time, and it was the lowest at the osmotic conditions of 70℃, 60°Brix and 11hr. To determine the optimum processing condition by RSM, the polynomial optimum models were established. The regression models was significant (p＜0.05). It was used contour plots to optimize osmotic dehydration. The optimum conditions for osmotic dehydration as pretreatments for drying of cherry-tomatoes were immersion temperature of 47~53℃, sugar concentration of 39~43°Brix, and immersion time of 7hr, in which process conditions were 78~86% moisture content, 8.5~10°Brix sugar content and 80~86% weight reduction.
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KEYWORD
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RSM, osmotic dehydration, cherry-tomato
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