Optimization of sonication time, edible coating concentration, and osmotic solution °Brix for the dehydration process of quince slices using response surface methodology

The goal of this work was to examine the effects of sonication time, edible coating concentration (with guar gum), and degrees Brix (sucrose solution) on the osmotic dehydration (OD) parameters (mass reduction, water loss, soluble solids gain, and rehydration ratio) and the appearance properties (color indices and surface area) of quince slices using a response surface methodology (RSM) approach based on the central composite design (CCD), for the optimization of the process. The process parameters, sonication treatment time (5- 10 min; 40 kHz and 150 W), edible coating concentration using guar gum (0.05%- 0.15%, w/w), and osmotic concentration using sucrose solution (20%- 50%, w/w), were investigated and optimized for OD of quince slices. After each OD process, the quince slices were dehydrated in an oven at 70 degrees C for 240 min. Results demonstrated a good correlation between empirical data with the linear model. Using the optimization method, optimum input operating conditions were determined to be a sonication time of 5 min, guar gum concentration of 0.05%, and sucrose concentra- tion of 37.19 degrees Brix. At this optimum point, the OD process of quince slices reached the optimal mass reduction (17.74%), water loss (25.77%), soluble solids gain (8.03%), rehydration ratio (206.19%), lightness (77.6), redness (0.60), yellowness (34.84), total color change (?E) (8.92), and area changes (7.59%).