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Journal of Food Engineering 84 (2008) 413–419

www.elsevier.com/locate/jfoodeng

Optimization of osmotic dehydration of yam bean


(Pachyrhizus erosus) using an orthogonal experimental design
M. Abud-Archila a,*, D.G. Vázquez-Mandujano a, M.A. Ruiz-Cabrera b,
A. Grajales-Lagunes b, M. Moscosa-Santillán b, L.M.C. Ventura-Canseco a,
F.A. Gutiérrez-Miceli a, L. Dendooven c
a
División de Est. de Posgrado e Investigación, Instituto Tecnológico de Tuxtla Gutiérrez, Carr. Panamericana km. 1080,
C.P. 29050 Tuxtla Gutiérrez, Mexico
b
Fac. de Ciencias Quı́micas. U.A. de San Luis Potosı́, Av. Dr. Manuel Nava No. 6. C.P. 78210 S.L.P., Mexico
c
Laboratory of Soil Ecology, Department of Biotechnology and Bioengineering, Cinvestav, Av. Instituto Politécnico Nacional 2508,
C.P. 07360 México D.F., Mexico

Received 21 February 2007; received in revised form 2 May 2007; accepted 13 June 2007
Available online 23 June 2007

Abstract

An orthogonal experimental design L9 (34) in triplicate was used to optimize the osmotic drying process of jicama or Yam bean
(Pachyrhizus erosus). The effect of sucrose content, temperature, time of submerging and thickness of the fruit, on the osmotic drying
process of Yam bean were tested. Maximal water loss was obtained when 10 mm fruit slices were submerged in a sucrose concentration
of 60° Brix maintained at 60 °C for 2 h, while maximum impregnation was obtained when 5-mm slices were submerged in a 50° Brix
solution maintained at 60 °C for 6 h.
Ó 2007 Elsevier Ltd. All rights reserved.

Keywords: Impregnation; Orthogonal experimental design; Pachyrhizus erosus; Yam bean

1. Introduction phenylalanine (320–2950 mg kg1), proline (430–4330 mg


kg1), serine (470–4330 mg kg1), tyrosine and valine
Jicama or Yam bean (Pachyrhizus erosus) tuber is (Duke, 1992). It also contains vitamins, such as niacin,
exported to the United States of America and might be an riboflavin and thiamine, minerals, such as magnesium
alternative source of income for poor farmers in the South (160–1475 mg kg1) and sodium (60–555 mg kg1), and
of Mexico. Yam bean tuber contains most essential amino- beta carotene (Duke, 1992). Yam bean tuber has a high mois-
acids, such as alanine (380–3500 mg kg1), arginine (720– ture content, up to 90%, which makes it necessary to dry it to
6635 mg kg1), aspartic acid (3870–35670 mg kg1), cystine extend its shelf life.
(110–1015 mg kg1) glutamic acid (820–2855 mg kg1), Osmo-convective drying has often been used to dry veg-
glycine (310–2855 mg kg1), histidine (370–3410 mg kg1), etables and fruits (e.g. Saputra, 2001; Waliszewski, Del-
isoleucine (310–2855 mg kg1), leucine (410–4425 mg kg1), gado, & Garcı́a, 2002; Xue, Cháfer, González-Martı́nez,
lysine (510–4700 mg kg1), methionine (130–1200 mg kg1), & Chiralt, 2002), but little has been reported on the optimi-
zation of the osmotic drying process of Yam bean. The
*
Corresponding author. Tel.: +52 961 61 50380x325; fax: +52 961 61
response surface technique has been used to optimize
51687. osmotic drying of mango (Madamba & Lopez, 2002),
E-mail address: miaba69@hotmail.com (M. Abud-Archila). papaya Zapata-Montoya, Carvajal, and Ospina (2002)

0260-8774/$ - see front matter Ó 2007 Elsevier Ltd. All rights reserved.
doi:10.1016/j.jfoodeng.2007.06.003
414 M. Abud-Archila et al. / Journal of Food Engineering 84 (2008) 413–419

Nomenclature

DM dry matter fraction (g g1) qa initial apparent density (kg m3)


W weight of the fruit (g) qr initial real density of the fruit puree (kg m3)
X moisture content (wet basis)

and melon (Fermin & Corzo, 2005). However, this method W oX o  W tX t


WL ¼ ð1Þ
requires a lot of experiments as mass transfer depends on Wo
several variables, which on an industrial scale becomes very W o DMo  W t DMt
expensive. Optimization of osmotic drying using an SG ¼ ð2Þ
Wo
orthogonal experimental design would reduce the amount MCR ¼ X o  X t ð3Þ
of experiments and costs.
Orthogonal arrays are fractioned factorial designs that with W the weight of the fruits (g), X is the moisture con-
allow to test multiple independent processes variables tent on a wet weight basis, DM is the dry matter fraction of
within a single experiment. Orthogonal experimental (g g1). Subscript ‘‘o” refers to values measured at the on-
design has been used to optimize culture media (Escamilla, set and ‘‘t” at the end of the osmotic drying. The MCR was
Dendooven, Magaña, Parra, & De la Torre, 2000; Fontani, considered as a fraction (g g1).
Niccolai, Kapat, & Olivieri, 2003; Ming-Tsung, Wen- The real porosity of the fruit (er) at the beginning of the
Chang, & Cheng-Chun, 1997), but it has not yet been osmotic drying process was calculated using apparent and
applied to optimize osmotic drying. The objective of this real densities (Mujica-Paz, Valdez-Fragoso, López-Malo,
work was to determine the effect of temperature, sucrose Palou, & Welti-Chanes, 2003a):
concentration, immersion time and thickness of the fruit
q  qa
slice on water loss (WL), solid gain (SG) and moisture con- er ¼ r ð4Þ
qa
tent reduction (MCR) during osmotic drying of Yam bean
and to optimize the osmotic drying process using an with qr the initial real density of the fruit puree and qa the
orthogonal experimental design. initial apparent density of the fruit (kg m3). The puree was
made in the following way. Peeled fruits were milled in a
2. Materials and methods mixer at ambient temperature for 30 s. The real density
of puree was determined with a pycnometer.
2.1. Treatments and experimental design
2.2. Statistical analyses
Yam bean fruits of a similar size were obtained from a
local supermarket. Untreated fruits were hand washed The Taguchi software (Schumacher & Eureka, 1986) was
and peeled. A TORREY slicer was used to get slices used to analyses results with the Taguchi robust design
(30  18 mm) of three thicknesses, i.e. 5, 10 and 15 mm. experiment (orthogonal experimental design) and the
A total of 100 g of the three different sizes of slices were 3(Kp) Box-Behnken design using a confidential limit of
submerged in a sucrose solution keeping the fruit/solution 5%. An orthogonal experimental design allows to separate
ratio between 1 and 8 to avoid dilution of the osmotic solu- the effect of each individual factor investigated. However,
tion. The osmotic solution was gently agitated with a mag- it is interesting to analyze the effect of two factors on WL,
netic stirrer on a heating plate. Samples were washed with SG and MCR. A nonlinear regression was applied using
distilled water to eliminate the superficial sucrose and Statgraphics plus (Statgraphics plus 5.1, 2001) software to
cleaned with absorbent paper. The slices were weighted plot surface responses. A polynomial equation (Eq. 5) was
with an OHAUS electronic balance (sensitivity of used and r2 gives the significance of lack of fitting of the
0.0001 g) and the moisture content determined in a vacuum regression.
oven at 60 °C for 48 h.
y ¼ a þ bx1 þ cx2 þ dx1 x2 þ ex21 þ fx22 ð5Þ
An orthogonal experimental design L9 (34) in triplicate
was used to evaluate effects of temperature, sucrose content, with y the response (WL, SG or MCR) and x1 and x2 the
immersion time and slice thickness on WL, SG and MCR factors (temperature, sucrose content, immersion time
after osmotic drying (Ross, 1989). The WL, SG and MCR and thickness, and a, b, c, d, e and f were the parameters
were calculated using the moisture content at the beginning to identify.
and at the end of osmotic drying process. Experiments were Response surfaces visualized the effect of temperature
done with 40, 50 or 60° Brix sucrose content, at 40, 50 or (40, 50 or 60 °C), sucrose concentration (40, 50 or 60° Brix),
60 °C with an immersion time of 2, 4 or 6 h. immersion time (2, 4 or 6 h) and thickness (5, 10 or 15 mm)
In each treatment, WL, SG and MCR were calculated of the fruit slice on WL, SG and MCR using Statgraphics
as: plus 5.0. Taguchi software was used to determine the opti-
M. Abud-Archila et al. / Journal of Food Engineering 84 (2008) 413–419 415

mum value for WL and SG. This option determines the surface (Table 2, Figs. 1–3). The response surface of WL
theoretical result of choosing the best level for the several to changes in temperature and sucrose content showed that
factors, so as to optimize osmotic the drying process. the greatest value for WL was found for treatment 1, i.e. a
sucrose content of 60° Brix at 50 °C (Fig. 1a). The largest
3. Results and discussion values for WL as obtained with the polynomial equation,
i.e. >0.60 g g1, were found with sucrose concentrations
3.1. Water loss, solid gain and moisture content during P62° Brix and temperature ranging from 46 to 54 °C.
osmotic drying The response surface of WL to changes in temperature
and time of immersion showed that at 50 °C and shorter
Water loss varied between 534 and 711 mg g1, the sol- time (2 h) of immersion the WL was highest, i.e.
ids gain between 70 and 229 mg g1 and MCR between 280 0.65 g g1, as obtained with the polynomial equation
and 571 mg g1 (Table 1). The largest water loss was found (Fig. 1b).
for treatment 6 and the lowest for treatment 3. The largest The response surface of WL to changes in slice thickness
solids gain was found for treatment 2 and the lowest for and time of immersion showed that the largest values for
treatment 1, while largest MCR in treatment 4 and the low- WL, i.e. >0.70 g g1, were found at immersion times
est in treatment 2. <2.5 h and slices >15 mm (Fig. 1c). The response surface
A polynomial regression was used to test the effect of of WL to changes in slice thickness and sucrose content
several factors (two at a time) and to obtain the response showed that the greatest value for WL was found with

Table 1
Orthogonal experimental design L9 (34) run in triplicate to asses effects of slide thickness, sucrose concentration, temperature and immersion time on water
loss, solid gain and moisture content reduction of Yam bean (Pachyrhizus erosus)
a
Number Slide thickness (mm) Sucrose content (° Brix) Temperature (°C) Immersion time (h) Water loss Solid gain MCR
(mg g1)
1 5 60 50 6 710 5 171
2 10 50 40 6 632 229 16
3 5 50 60 4 534 91 293
4 10 60 60 2 662 149 459
5 10 40 50 4 579 107 316
6 15 50 50 2 711 87 443
7 15 60 40 4 625 64 76
8 5 40 40 2 578 70 280
9 15 40 60 6 606 191 434
a
Moisture content reduction.

Table 2
Polynomial equation and correlation coefficient to test the influence of two factors at a time on water loss, solid gain and moisture content reduction of
Yam bean
Polynomial equation R2
WL
WL = 0.595  0.081 time + 0.025 thick  0.0059 time.thick + 0.017 time2 + 0.00011 thick2 0.87
WL = 0.733  0.15 time + 0.0022 sucrose + 0.00024 time.sucrose + 0.01 time2 + 0.0000073 sucrose2 0.63
WL = 0.8529  0.072 time + 0.065 temperature  0.00138 time.temperature + 0.0176 time2  0.00060 temperature2 0.67
WL = 0.7813  0.0044 thick + 0.0584 temperature + 0.00012 thick.temperature + 0.000119 thick2  0.00060 temperature2 0.32
WL = 0.1359 + 0.02988 thick + 0.0088 sucrose  0.00056 thick.sucrose + 0.000119 thick2 + 0.000007 sucrose2 0.48
WL = 0.9358 + 0.0586 temperature + 0.0020 sucrose + 0.000021 temperature.sucrose  0.0006 temperature2 + 0.000007 sucrose2 0.54
SG
SG = 0.075  0.100 time + 0.039 thick + 0.000046 time.thick + 0.0154 time2  0.00196 thick2 0.88
SG = 0.27  0.0385 time + 0.015 sucrose  0.0012 time.sucrose + 0.01 time2  0.00013 sucrose2 0.81
SG = 0.1397  0.0271 time  0.003 temperature  0.0014 time.temperature + 0.0154 time2 + 0.00010 temperature2 0.86
SG = 0.41 + 0.0132 thick  0.014 temperature + 0.00052 thick.temperature  0.0019 thick2 + 0.00019 temperature2 0.29
SG = 0.87 + 0.0966 thick + 0.022 sucrose  0.0011 thick.sucrose  0.0019 thick2  0.00010 sucrose2 0.61
SG = 0.1762  0.0044 temperature + 0.015 sucrose  0.0000921 temperature.sucrose + 0.000101 temperature2  0.00010 sucrose2 0.05
MCR
MCR = 0.267  0.14 time + 0.057 thick  0.00747 time.thick + 0.03 time2  0.00119 thick2 0.84
MCR = 0.0311  0.1881 time + 0.018 sucrose  0.0005 time.sucrose + 0.03 time2  0.0001 sucrose2 0.82
MCR = 1.18172  0.0534 time + 0.063 temperature  0.0032 time.temperature + 0.030 time2  0.00050 temperature2 0.79
MCR = 0.854 + 0.0164 thick + 0.048 temperature + 0.00022 thick.temperature  0.00119 thick2  0.00050 temperature2 0.10
MCR = 1.161 + 0.1145 thick + 0.034 sucrose  0.0017 thick.sucrose  0.0011 thick2  0.00010 sucrose2 0.65
MCR =  1.842 + 0.0596 temperature + 0.025 sucrose  0.000171 temperature.sucrose  0.000501 temperature2  0.00010 sucrose2 0.34
416 M. Abud-Archila et al. / Journal of Food Engineering 84 (2008) 413–419

a b
0.71 0.7

WL (g/g)

WL (g/g)
0.67 0.67
0.64
0.63
0.61
0.59 0.58
60 60
55 55
0.55 50 0.55 50
40 45 T(ºC) 2 45 T(ºC)
44 48 52 40 3 4 5 40
56 60 6
ºBrix t (h)

c d
0.74 0.69

WL (g/g)
0.7 0.66
WL (g/g)

0.66 0.63
0.62 0.6
0.58 0.57
1315 55
60
0.54
7 9 11 0.54 50
45 ºBrix
2 3 4 5 thick (mm) 5 7 9 40
5 6 11 13 15
t (h) thick (mm)

e f
0.7 0.69
0.67
WL (g/g)

WL (g/g)
0.66
0.65
0.62 0.63
0.58 0.61
60 0.59 60
55 56
0.54 50 0.57 52
45 48 T(ºC)
2 3 4 40 ºBrix 5 7 44
5 6 9 11 13 40
t (h) 15
thick (mm)

Fig. 1. Response surface for water loss of Yam bean slides obtained by nonlinear regression.

a b
0.16 0.24
SG (g/g)

0.15 0.2
SG (g/g)

0.14 0.16
0.13 0.12
0.12 0.08
0.11 60 0.04 60
55 55
0.1 50 0 50
45 2 45 T(ºC)
40 44 48 52 40 T(ºC) 3 4 5 40
56 60 6
ºBrix t (h)

c d
0.24 0.18
SG (g/g)

0.21 0.15
SG (g/g)

0.18 0.12
0.15 0.09
0.12 0.06
0.09 15 0.03 60
0.06 9
1113 0 50
55
2 7 5 45 ºBrix
3 4 5 5 thick (mm) 7 9 11 13 40
6 15
t (h) thick (mm)

e f
0.22 0.19
0.17
SG (g/g)

SG (g/g)

0.18
0.15
0.14 0.13
0.11
0.1
60 0.09 60
55 55
0.06 50 0.07 50
2 45 5 45 T(ºC)
3 4 5 40 ºBrix 7 9 11 40
6 13 15
t (h) thick (mm)

Fig. 2. Response surface for solid gain of Yam bean slides obtained by nonlinear regression.
M. Abud-Archila et al. / Journal of Food Engineering 84 (2008) 413–419 417

a b
0.54 0.57

MCR (g/g)

MCR (g/g)
0.5 0.52
0.46 0.47
0.42 0.42
0.38 0.37
0.34 60 0.32 60
56 55
0.3 52 0.27 50
48 45 T(ºC)
40 44 48 52 40
44 T(ºC) 2 3 4 40
56 60 5 6
ºBrix t (h)

c d
0.56 0.62

MCR (g/g)
MCR (g/g)

0.51
0.52
0.46
0.41 0.42
0.36
0.32
0.31 15 60
13 55
0.26 11 0.22 50
9 45
2 3 5
7 thick (mm) 5 7 40
ºBrix
4 5 9 11 13
6 15
t (h) thick (mm)

e f
0.65 0.47
MCR (g/g)

0.55
MCR (g/g) 0.45
0.43
0.45 0.41
0.39
0.35
60 0.37 60
55 56
0.25 50 0.35 52
45 48 T(ºC)
2 3 40 ºBrix 5 7 9 44
4 5 11 13 40
6 15
t (h) thick (mm)

Fig. 3. Response surface for moisture content reduction of Yam bean slides obtained by nonlinear regression.

the largest sucrose concentration and the thinnest slices centration of 40–45° Brix ( Fig. 2e). Values for SG of
(Fig. 1d). The response surface of WL to changes in immer- P0.20 g g1 were found for sucrose concentrations of 40°
sion time and sucrose content showed that WL increased Brix and immersion time of 6 h. The response surface of
with immersion time and increased sucrose concentration SG to changes in temperature and slice thickness showed
(Fig. 1e). Large values of WL, i.e. 0.66, were obtained dur- that at 60 °C the largest SG values were obtained with
ing the first two hours of osmotic drying. The response sur- slices of 7–11 mm thickness (Fig. 2f).
face of WL to changes in temperature and slice thickness The response surface of MCR to changes in temperature
showed that maximum WL values were found at 50°C and sucrose content showed that the greatest value for
and with 15 mm slices ( Fig. 1f). MCR was found with the highest sucrose concentration
The response surface of SG to changes in temperature and at a temperature of approximately 50 °C (Fig. 3a).
and sucrose content showed that the greatest value for The largest values for MCR, i.e. >0.50 g g1, were found
SG was found with a sucrose concentration between 42 at sucrose concentrations P62° Brix and temperature
and 52° Brix at 60 °C (Fig. 2a). The response surface of ranging from 42 to 54 °C. The response surface of MCR
SG to changes in temperature and time of immersion to changes in temperature and time of immersion showed
showed that higher impregnation was at lower tempera- that at lower temperatures the time of immersion had to
tures and higher immersion time (Fig. 2b). The largest val- increase while at shorter times of immersion the tempera-
ues for SG, i.e. >0.20 g g1, were found at 40 °C and ture had to increase (Fig. 3b). The largest values for
immersion times of 6 h. The response surface of SG to MCR, i.e. >0.60 g g1, were found at immersion times
changes in slice thickness and time of immersion showed P6.5 h and temperature <52 °C. The response surface of
that a wide range of slice thicknesses could be used to MCR to changes in slice thickness and time of immersion
obtain maximum SG values, but they should be immersed showed that with smaller slices the time of immersion
for a long time (Fig. 2c). The response surface of SG to had to increase (Fig. 3c). The largest values for MCR,
changes in slice thickness and sucrose content showed a i.e. >0.60 g g1, were found at immersion times P6.5 h
wide range of combination resulting in maximum SG val- and slices 610 mm. The response surface of MCR to
ues (Fig. 2d). The response surface of SG to changes in changes in slice thickness and sucrose content showed that
immersion time and sucrose content showed that impreg- the greatest value for MCR was found with the largest
nation increased with immersion time and a sucrose con- sucrose concentration and the thinnest slices (Fig. 3d).
418 M. Abud-Archila et al. / Journal of Food Engineering 84 (2008) 413–419

The largest values for MCR, i.e. 0.55 g g1, were found Fruits like melon and papaya, have a low effective
sucrose concentrations P62° Brix and slices 64 mm. porosity (Mujica-Paz et al., 2003a). For this reason, water
The response surface of MCR to changes in immersion and sucrose transfer during osmotic process could not be
time and sucrose content showed that MCR increased with modified by the viscosity of osmotic solutions which is
immersion time and sucrose concentration (Fig. 3e). Values mostly affected by sucrose content (Giraldo, Talens, Fito,
for MCR of P0.60 g g1 were found for sucrose concen- & Chiralt, 2003). The higher effective porosity of Yam
trations P50° Brix and immersion time P6.5 h. The bean, i.e. er = 0.07 at the beginning of osmotic drying,
response surface of MCR to changes in temperature and had as a consequence that the water transfer rate was more
thickness showed only small variations indicating that a important than that of sucrose and others factors, such as
wide range of combination result in maximum MCR values temperature, time and thickness, which could mask the
(Fig. 3f). effect of sucrose.
It has been reported that several factors have an effect
on the osmotic drying process. In this work, sucrose con- Table 4
tent, temperature, immersion time and thicknesses were Analyses of variance of water loss, solid gain and moisture content
tested for. The importance of each of these on the Yam reduction
bean osmotic drying process was determined using the per- Factor WL SG MCR
centage contribution. The analysis showed that sucrose Sum of F Sum of F Sum of F
content, temperature, immersion time and thickness of squares valuea squares value squares value
the sample explained 93% of the water loss, 90% of the sol- Sucrose 0.028* 59.91 0.001 1.08 0.071* 31.31
ids gain and 89% of the moisture content reduction ( Table content
3). These high percentages indicated that the parameters Temperature 0.035* 75.53 0.010* 14.06 0.087* 38.25
selected for, and their values were correctly chosen. Tem- Time 0.005* 10.53 0.061* 83.99 0.051* 22.31
Thickness 0.020* 43.19 0.010* 14.46 0.034* 14.94
perature was the factor that most explained water loss of a
the Yam bean during the osmotic drying process (Table Fisher’s F-test, F = 3.55 with 2 and 18° of freedom.
*
Significant at p < 0.05.
3). When temperature increases, it changes the permeability
of the cellular membrane allowing a better exchange of
water and sucrose in Yam bean slices.
After temperature, the sucrose content explained most
of the water loss. The concentration gradient between the Optimal values
osmotic solution and Yam bean slices was the driving force a
for mass transfer. Similar percentages of contributions
60ºC
were obtained for MCR. For solid gain, the main factor 60ºB
was the immersion time of slices. Impregnation is a slow 10mm
process dependent of physical characteristically of fruit, 2h
so the longer the immersion time the larger the MCR. 6h
15mm
Analysis of variance showed that sucrose content, tem- 50ºB 4h
perature, thickness and time had a significant effect on
50ºC
water loss and moisture content reduction in Yam bean 40ºB time
slices (p < 0.05) (Table 4). Similar results were obtained 40ºC
5mm
for others fruits (Madamba & Lopez, 2002; Saputra, SC temperature thickness
2001; Waliszewski et al., 2002). For solid gain case, temper-
ature, thickness and immersion time had a significant effect.
Optimal values
This result is according for other fruits (Madamba & b
Lopez, 2002; Mujica-Paz, Valdez-Fragoso, López-Malo,
Palou, & Welti-Chanes, 2003b; Saputra, 2001; Waliszewski 6h
et al., 2002).
60ºC 5mm
Table 3 50ºB
50ºC
Percentage contribution of the different factors in the osmotic drying
process of Yam bean (Pachyrhizus erosus) 60ºB 4h 15mm
40ºB 40ºC
Factor Percentage contribution 10mm
Water loss Solid gain Moisture content reduction SC temperature thickness
Sucrose content 29.7 0.1 26.2 2h
Temperature 37.6 10.7 32.2 time
Time 4.8 67.7 18.4
Thick 21.3 11.0 12.0
Fig. 4. Optimal values for maximize water loss (a) and solid gain (b) for
Sum 93.4 89.4 88.8
osmotic drying of Yam bean.
M. Abud-Archila et al. / Journal of Food Engineering 84 (2008) 413–419 419

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