Optimization of osmotic dehydration of diced green peppers by response surface methodology

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dc.contributor.authorOzdemir, M.
dc.contributor.authorOzen, Banu F.
dc.contributor.authorDock, Lisa L.
dc.contributor.authorFloros, John D.
dc.date.accessioned2025-10-29T11:26:00Z
dc.date.issued2008
dc.departmentFakülteler, Temel Bilimler Fakültesi, Kimya Bölümü
dc.description.abstractOsmotic dehydration of diced green peppers was optimized with respect to temperature (20-40 degrees C), time (15-600 min), salt (0-10 g/100 g) and sorbitol (0-10 g/100 g) concentrations through response surface methodology. Water loss (WL), solids gain (SG), salt uptake (SA) and sorbitol uptake (SO) were the responses in a 2 4 Central composite rotatable design. Models developed for all responses were significant (p <= 0.01) without significant lack of fit. Results suggested that optimum processing conditions of 5.5 g salt/100 g and 6 g sorbitol/100 g at 30 degrees C after 240 min would result in WL = 23.3%, SG = 4.1%, SA = 8 g/100 g dry pepper and SO = 2.4 g/100 ml extract. (C) 2008 Swiss Society of Food Science and Technology. Published by Elsevier Ltd. All rights reserved.
dc.identifier.doi10.1016/j.lwt.2008.01.010
dc.identifier.endpage2050
dc.identifier.issn0023-6438
dc.identifier.issue10
dc.identifier.orcid0000-0002-0428-320X
dc.identifier.scopus2-s2.0-50449096589
dc.identifier.scopusqualityQ1
dc.identifier.startpage2044
dc.identifier.urihttps://doi.org/10.1016/j.lwt.2008.01.010
dc.identifier.urihttps://hdl.handle.net/20.500.14854/10049
dc.identifier.volume41
dc.identifier.wosWOS:000259897100041
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherElsevier Science Bv
dc.relation.ispartofLwt-Food Science and Technology
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_WOS_20251020
dc.subjectOsmotic dehydration
dc.subjectGreen pepper
dc.subjectOptimization
dc.subjectResponse surface methodology
dc.titleOptimization of osmotic dehydration of diced green peppers by response surface methodology
dc.typeArticle

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