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

Rane Deven Ashok, N. Dabhi Mukesh
2017 Advances in Food Science and Engineering  
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
more » ... hydration 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.
doi:10.22606/afse.2017.14003 fatcat:vxfohkyszfc2jbnn2zqmfqoyzq