Process development of osmotic dehydrated lemon albedo
2011
Ladawan Changchub(Kasetsart University, Bangkok (Thailand). Faculty of Agro-Industry. Department of Product Development) | Saowanee Lertworasirikul(Kasetsart University, Bangkok (Thailand). Faculty of Agro-Industry. Department of Product Development) E-mail:[email protected]
Research is aimed to develop osmotic dehydrated (OD) lemon albedo and study optimum process of osmotic dehydration and drying of lemon albedo. During osmotic dehydration (OD) in 70 percent sucrose solution, the results showed that when immersion time was increased, the moisture content of the OD lemon albedo was decreased until it reached the equilibrium point, while solid gain ( percent SG) and water loss (percent WL) were increased when immersion time was increased. The model for the prediction of percent SG based on the immersion time (t) was SG=48.79 exp(0.01525t) - 48.79 exp(-1.277t). From the model, immersion time of lemon albedo in osmotic solution was determined to obtain OD lemon albedo with percent SG of 60, 65 and 70, respectively. Then, the OD lemon albedo was dried in a hot air oven at 60 and 70 deg C for 360 minutes. The effects of SG and drying temperature on the qualities of OD lemon albedo were studied. The results showed that the drying time was in the range of 90-150 minutes so that the moisture content and water activity were lower than 18 and 0.75, respectively. The results from the liking score test of products with 9-point hedonic scale showed that the OD lemon albedo with 70 percent SG and dried at 70 deg C for 90 minutes obtained the highest scores in all attributes.
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