Optimization of Osmo- Dehydration Process of Honey-Ginger Candy by using Response Surface Methodology
S Elizabeth Amudhini Stephen1, Vignesh Kumar.E2
1S,Elizabeth Amudhini Stephen*, Associate Professor, Department of Mathematics, Karunya Institute of Technology and Sciences, Coimbatore, India.
2Seihenbal,G,S, Department of Food Processing, Karunya Institute of Technology and Sciences, Coimbatore, India.
Manuscript received on March 29, 2020. | Revised Manuscript received on April 25, 2020. | Manuscript published on April 30, 2020. | PP: 984-986 | Volume-9 Issue-4, April 2020. | Retrieval Number: C5353029320/2020©BEIESP | DOI: 10.35940/ijeat.C5353.049420
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© The Authors. Blue Eyes Intelligence Engineering and Sciences Publication (BEIESP). This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/)
Abstract: This report is to investigate the effects of process variables on the solid gain, water loss using the Response surface methodology (RSM). The ginger was Osmo-dehydrated using process variables such has blanching time, the temperature for an osmotic solution, immersion, & convective drying temperature .response variables tested were solid gain and water loss. The blanching is done to inactivate the enzyme and to increase permeability in ginger candy. The optimum Osmo-convective process conditions for a maximum solid gain, water loss, and overall acceptability of honey-ginger candy were 8.39 min blanching time, 39˚Csolution temperature, 94 min immersion time, and 70˚C convective drying temperature.
Keywords: Osmo-dehydration, optimization, honey ginger candy, RSM.