Optimization of some process variables in mass transfer kinetics of osmotic dehydration of pineapple slices

Response Surface Methodology was used with four factors on three levels to find out the optimum osmotic concentration, temperature, slice thickness and KMS concentration for better OD of pineapple slices. The slices of various thickness (3, 6, 9 mm) were dipped into various sugar concentration (50°B, 60°B, 70°B) with temperature (35°C, 45°C, 55°C) for six hours. KMS (0.025%, 0.05%, 0.075%) was added into the sucrose solution. Computer generated response surfaces, contour plot and ANOVA revealed that WL and SG increased linearly with the increase in sugar concentrations and temperatures of the solution. Optimization of parameters revealed that slice thickness and KMS percentage had least effect on mass transfer of slices. Optimum osmotic dehydration corresponded to 58-63°Bx sugar concentration, 55°C temperature, 6 mm slice thickness and 0.05 -0.065% KMS concentration. Regression analysis showed that the process variables have significant effect on osmosis.