Modelling and Optimization of process parameters for osmo-sonication drying of sand pear fruits

Abstract

In this study, Response Surface Methodology (RSM) was used to optimize osmo-sonicated drying of sand pear fruits. Processing parameters viz. cube size of fruit pieces; osmotic solution concentration and sonication time during drying are considered most important for determining the drying kinetics and quality of final product. Henceforth, the present study was investigated, for this, osmo-sonication of sand pear was carried out in sucrose solution of 50, 60 and 70 °B with cube size of 1, 3 and 5 cm3 and sonication time of 15, 30 and 45 min. The influence of all these process parameters on response variables i.e. solids gain and water loss were observed. Results showed that maximum water loss and solid gain obtained at optimal conditions of 30 min osmo-sonicated treatment at 60 °B and cube size of 3 cm3 sand pear fruits. The study concluded that application of sonication improved the product quality through 30-40 per cent reduction in dehydration time.