Study and optimization of osmotic dehydration of cherry tomatoes in complex solution by response surface methodology and desirability approach

摘要: Abstract The osmotic dehydration of cherry tomatoes in complex solution salt and sugar was studied by using the response surface methodology while approach desirability applied to define best operative conditions taking into account contemporaneously several quality parameters. Water activity, moisture content, consistency red index ( a *) were only parameters which showed significant changes as function independent variables. these attributes well modeled obtaining all cases correlation coefficients greater than 0.94; treatment time mass fraction sucrose most important variables for reducing water activity content color, fractions sodium chloride processing Desirability allowed defining conditions; specifically, when overall osmotized considered equilibrium values w , index, maximum 0.736 could be obtained NaCl respectively 55.62 2.45% 22 h.