Process Optimization of Ultrasound-Assisted Osmotic Dehydration of Yellow Cassava Using Response Surface Methodology
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ORIGINAL ARTICLE
Process Optimization of Ultrasound-Assisted Osmotic Dehydration of Yellow Cassava Using Response Surface Methodology Ayobami Olayemi Oladejo 1 Received: 10 February 2020 / Revised: 14 July 2020 / Accepted: 15 July 2020 # The Korean Society for Agricultural Machinery 2020
Abstract Purpose The process parameters of ultrasound power output (20–100%), osmotic concentration using salt solution (10–30% w/v), and process time (10–30 min) were investigated and optimized for ultrasound-assisted osmotic dehydration of yellow cassava using response surface methodology. Methods The experiment was carried out with ultrasound generator at a fixed frequency of 20 kHz at a room temperature. Box Behnken design consisted of three factors at three levels each which made up to 17 experimental runs were used in the experiment. Two slices of yellow cassava were used per experimental run. Results The result showed that linear terms of power and concentration had significant effects on water loss, solid gain, and weight reduction. The optimized values that would give minimum solid gain and maximum water loss and weight reduction were time of 10 min, ultrasound power of 100%, and concentration of 20.24% w/v. This gave predicted values of 23.05, 0.58, and 22.90% for water loss, solid gain, and weight reduction, respectively. Conclusion The optimized values could be useful in the processing of yellow cassava in order to achieve increased shelf life. Keywords Optimization . Osmotic dehydration . Ultrasound . Yellow cassava
Introduction Cassava is one of the major staple foods in developing countries, especially sub-Saharan Africa (Talsma et al. 2016). Nigeria is the largest producer of cassava in the world (FAOSTAT 2015). Yellow cassava is an improved breed of cassava which is fortified with beta carotene. Beta carotene is a precursor of vitamin A which gives good vision, immune system, and anti-oxidant effects when consumed (Oladejo et al. 2017). Consumption of yellow cassava can help to eradicate the vitamin A deficiency in the developing countries (Akinwale et al. 2010). Yellow cassava can be consumed in form of gari, fufu (paste), snacks, and boiled eaten with stew (Duah et al. 2016; Omodamiro et al. 2012). Osmotic dehydration is a pretreatment method applied in the drying of fruit and vegetable (Oladejo et al. 2017). It is the transfer of water and solutes between the food sample and
* Ayobami Olayemi Oladejo [email protected] 1
Department of Agricultural and Food Engineering, University of Uyo, P.M.B. 1017, Uyo, Nigeria
osmotic solution through the semipermeable membrane due to change in osmotic pressure (Fernandes et al. 2006). Compared with conventional drying method, osmotic dehydration is easy to operate, inexpensive, and helps to preserve the nutritional qualities of fruit and vegetables (Eren and Kaymak-Ertekin 2007). In recent times, ultrasound has been incorporated in the processing of foods in the food industries. Ultrasound energy usually has frequen
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