Effect of ultrasound and centrifugal force on carambola (Averrhoa carambola L.) slices during osmotic dehydration

Osmotic dehydration (OD) of carambola slices were carried out using glucose, sucrose, fructose and glycerol as osmotic agents with 70 degrees Bx solute concentration, 50 degrees C of temperature and for time of 180 min. Glycerol and sucrose were selected on the basis of their higher water loss, weight reduction and lowers solid gain. Further the optimization of OD of carambola slices (5 mm thick) were carried out under different process conditions of temperature (40-60 degrees C), concentration of sucrose and glycerol (50-70 degrees Bx), time (180 min) and fruit to solution ratio (1:10) against various responses viz. water loss, solid gain, texture, rehydration ratio and sensory score according to a composite design. The optimized value for temperature, concentration of sucrose and glycerol has been found to be 50 degrees C, 66 degrees Bx and 66 degrees Bx respectively. Under optimized conditions the effect of ultrasound for 10, 20, 30 min and centrifugal force (2800 rpm) for 15, 30, 45 and 60 min on OD of carambola slices were checked. The controlled samples showed 68.14% water loss and 13.05% solid gain in carambola slices. While, the sample having 30 min ultrasonic treatment showed 73.76% water loss and 9.79% solid gain; and the sample treated with centrifugal force for 60 min showed 75.65% water loss and 6.76% solid gain. The results showed that with increasing in treatment time the water loss, rehydration ratio were increased and solid gain, texture were decreased. (C) 2016 Elsevier B.V. All rights reserved.