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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.
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doi:10.1016/j.jfoodeng.2007.06.003
414 M. Abud-Archila et al. / Journal of Food Engineering 84 (2008) 413–419
Nomenclature
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
3.2. Optimization of the osmotic drying process Escamilla, E. M., Dendooven, L., Magaña, I. P., Parra, R. S., & De la
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Calculated in this way, a maximum water loss (WL) would Journal of Food Processing and Preservation, 29, 20–32.
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