Optimization of osmotic dehydration process of carrot cubes in sucrose solution

For optimization of the osmotic dehydration process of carrot cubes in sucrose solution by response surface methodology (RSM), the experiments were conducted according to face-centered central composite design. The independent process variables for the osmotic dehydration process were osmotic solution concentrations (45-55 degrees Brix), temperature (35-55C) and process durations (120-240 min). Statistical analysis of results showed that all the process variables had a significant effect on all the responses at 5% level of significance (P < 0.05). The osmotic dehydration process was optimized by RSM for maximum water loss, rehydration ratio, retention of color, sensory score and minimum solute gain. The optimum process conditions were 52.5 degrees Brix sucrose syrup concentration, 49C osmotic solution temperature and 150-min process duration.