Pulsed Vacuum Osmotic Dehydration (PVOD) of Fermented Beetroot: Modeling and Optimization by Response Surface Methodology (RSM)

Abstract Fermented beetroots can be osmotically dehydrated and then dried to make a nutritious snack known as fermented beet chips. To ensure the best product quality, it is necessary determine optimal parameters of osmotic dehydration. Therefore, aim this study was pulsed vacuum dehydration (PVOD) beetroot slices. The response surface methodology (RSM) employed optimize PVOD improve efficiency process. experimental considered: (T) processing temperature (20 < T 40 °C), (SC) sugar concentration (40 SC 60%), (VT) impregnation time (10 VT 50 min), (ST) slice thickness (2 ST 6 mm). optimized in terms properties tissue (hardness, H , redness, a* water loss, WL, solid gain, SG) solution (dry matter content, DM S ). optimum qualities ( = 202.0 N, 11.8, WL 55.5%, SG 7.1%) (DM 57.3%, 38.9) were obtained at 20 °C, 60%, 10 min, mm 2 mm, respectively. by characterized 2.58 ± 0.21 kg O/kg moisture content (MC F ), 4.64 0.37 mg GA/g total polyphenols (TPC), 2.2 0.2 TE/g ferric reducing antioxidant power (FRAP), 1125 kg/m 3 density (ρ 4.29 0.24 color change (ΔE* ) compared material before PVOD. 2D 3D images structure allowed observe collapse appearance semi-transparent coating (most likely solution) on after