Modeling and Optimization of the Osmotic Dehydration of Cantaloupe

Hamid Bakhshabadi, Mohammad Ganje, Masoumeh Moghimi, Alireza Ghodsvali, Toktam Mohammadi-Moghaddam, Elham Taghavi and Afsaneh Morshedi In current research, the optimization of osmotic dehydration of cantaloupe pieces aimed to maximize water loss (WL) and minimize moisture reabsorption using artificial neural network (ANN). The effects of three parameters were studied: osmotic solution temperature (40 - 60 °C), immersion time (40 - 240 min), and solution concentration (40 - 60 °Brix), employing central composite design (CCD).

Publication Details

Journal
Journal of Food Chemistry and Nanotechnology
Published
2024-10-09
DOI
https://doi.org/10.17756/jfcn.2024-192
Primary Topic
Greenhouse Technology and Climate Control
Type
article
Field-Weighted Citation Impact
0.00

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article

Modeling and Optimization of the Osmotic Dehydration of Cantaloupe

Journal of Food Chemistry and Nanotechnology
Greenhouse Technology and Climate Control
article

Modeling and Optimization of the Osmotic Dehydration of Cantaloupe

article en

Abstract

Hamid Bakhshabadi, Mohammad Ganje, Masoumeh Moghimi, Alireza Ghodsvali, Toktam Mohammadi-Moghaddam, Elham Taghavi and Afsaneh Morshedi In current research, the optimization of osmotic dehydration of cantaloupe pieces aimed to maximize water loss (WL) and minimize moisture reabsorption using artificial neural network (ANN). The effects of three parameters were studied: osmotic solution temperature (40 - 60 °C), immersion time (40 - 240 min), and solution concentration (40 - 60 °Brix), employing central composite design (CCD).

Journal of Food Chemistry and NanotechnologyVol. 10(4)
Islamic Azad University
Zero hunger
Openalex Percentile: Top 90%
Greenhouse Technology and Climate Control
DOIOpen Access PDFOpenAlex
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Modeling and Optimization of the Osmotic Dehydration of Cantaloupe · Journal of Food Chemistry and Nanotechnology (2024) | TGRS Research Map | TGRS