Journal of Food Engineering 65 (2004) 473–477

www.elsevier.com/locate/jfoodeng

Evaluation of mass exchange during osmotic dehydration

of carrots using response surface methodology
M. Burhan Uddin a, Paul Ainsworth b, S _
ß enol Ibano 
glu c,*

a
Department of Food Technology & Rural, Industries, Bangladesh Agricultural University, Mymensingh 2202, Bangladesh
b
Department of Food and Consumer Technology, Hollings Faculty, Old Hall Lane, M14 6HR Manchester, UK
c
Department of Food Engineering, Engineering Faculty, Gaziantep University, 27310 Gaziantep, Turkey
Received 14 October 2003; accepted 3 February 2004

Abstract
Water and sucrose transfer were quantitatively investigated during osmotic dehydration of carrot slices using response surface
methodology with the sucrose concentration (40–60%, w/w), temperature of sucrose solution (40–60 °C) and immersion time (0.5–
6.0 h) being the independent process variables. Quadratic regression equations describing the effects of independent process variables
on the water loss (WL) and sucrose gain (SG) were developed. It was found that immersion time and concentration of sucrose
solution were the most significant factors affecting the WL during osmotic dehydration of carrots followed by temperature. Effect of
temperature and time were more pronounced for SG than the concentration of sucrose solution. It is suggested that the regression
equations obtained in this study can be used to find optimum conditions for the desired sensory and physical properties of sweet
carrot products such as preserves.
Ó 2004 Elsevier Ltd. All rights reserved.

Keywords: Carrots; Modelling; Osmotic dehydration; Response surface methodology

1. Introduction
Osmotic dehydration is a water removal process
involving soaking foods, mostly fruits and vegetables, in
a hypertonic solution such as concentrated sugar syrup.
Two major simultaneous counter-current flows occur
during osmotic dehydration: and important water flow
out of the food into the solution and a simultaneous
transfer of solute from the solution into the food
(Madamba, 2003; Rault-Wack, Guilbert, Le Maguer, &
Rios, 1992). There is also a third flow of natural solutes
such as sugars, organic acids, minerals, salts, etc., leak-
ing from the food into the solution (Lazerides, Gekas, &
Mavroudis, 1997; Waliszewski, Pardio, & Ramirez,
2002). All these mass exchanges may have an affect on
the organoleptic and/or nutritional quality of the dehy-
drated product (Sablani, Rahman, & Al-Sadeiri, 2002;
Singh, Shivhare, Ahmed, & Raghavan, 1999).
The flux of water coming out of the food is much
larger than the counter flux of osmoactive substance.
*
Corresponding author. Tel.: +90-342-3601200; fax: +90-342-
3601100.
E-mail address: sibanoglu@gantep.edu.tr (S _
ß . Ibano
glu).
0260-8774/$ - see front matter Ó 2004 Elsevier Ltd. All rights reserved.
doi:10.1016/j.jfoodeng.2004.02.007
This is due to the fact that permeable plant tissues resist
the larger osmoactive substances from the entry, while
lower molecular weight water migrates out of the solu-
tion. Therefore, the weight of the foodstuff will decrease,
as will the water activity. It is reported that up to a 50%
reduction in the fresh weight of fruits or vegetables may
be brought about by osmosis (Kar & Gupta, 2001;
Rastogi & Raghavarao, 1997).
Osmotic dehydration is one of the energy efficient
means of removing moisture from a food product, as the
water does not have to go through a phase change to be
released from the product. It is stated that some of the
advantages of direct osmosis in comparison with other
drying processes include minimized heat damage to
colour and flavour, and less decolourisation of fruit by
enzymic oxidative browning (Krokida, Maroulis, &
Saravacos, 2001; Saurel, Raoult-Wack, Rios, & Guil-
bert, 1994). On the other hand, the amount of water
removed from food samples is limited and prolonged
immersion times may be needed to achieve desired water
levels in the end product. The osmotic solution used
must have a low aw and moreover the solute must be
harmless with good taste. Several factors are known to
affect the osmotic dehydration. These are the type of
474 M.B. Uddin et al. / Journal of Food Engineering 65 (2004) 473–477
osmotic agent used, concentration and temperature of
osmotic solution, the ratio of the solution to the food
material and pyhsico-chemical properties of food
materials (Lerici, Mastrocola, Pinnavaia, & Bartolucci,
1985). Sucrose has been recommended for osmotic
dehydration of fruits because of its effectiveness, con-
venience and desired flavour (Lenart, 1996).
Carrot (Daucus carota L.) is a good source of b-caro-
tene, thiamine, iron, vitamin C and sugar. It is used
raw and cooked as well as for the manufacture of pre-
serves and pickles. Drying of fruits and vegetables using
different techniques has received considerable attention
(Brennan, 1994; Rahman & Lamb, 1990). However,
little information is available on the statistical modelling
of carrot drying by osmotic dehydration. The aim of the
present study was to determine the effect of sucrose
concentration (40–60%, w/w), temperature of sucrose
solution (40–60 °C) and immersion time (0.5–6.0 h) on
the water loss and sucrose gain in carrot slices during
osmotic dehydration using response surface methodo-
logy.
2. Materials and methods
2.1. Materials
Fully ripened fresh carrots purchased locally were
thoroughly washed with water to remove adhering soil
and other debris. The carrots after peeling were cut into
circular pieces of 30 mm diameter and 3 mm thickness.
The average moisture content of the carrot was found to
be 89% on a wet basis. Sucrose, the osmotic agent, was a
food grade commercial granulated cane sugar and pur-
chased from a local supermarket.
2.2. Osmotic dehydration
The osmotic dehydration was conducted using a
thermostatically controlled shaking water bath (Foss
Tecator, model 1024-011, Sweden) and a stainless steel
basket was used as a dehydrating vessel. A ratio of
carrot:sugar solution (1:10, by weight) was chosen in
order to avoid significant dilution during osmotic
treatment (Le Marguer, 1988). Carrrot pieces were
weighed and placed into dehydrating vessel containing
sugar solutions of varying concentrations (40–60% by
weight). The vessel was placed into the circulating water
bath at a constant temperature (40–60 °C). Through the
osmotic dehydration, the carrot slices were totally sub-
merged in sugar solution. At each sampling time (0.5–
6.0 h), the carrot slices were taken out and quickly
rinsed under a fast flowing stream of cold water, drained
and then gently blotted with adsorbent paper and
weighed. The average moisture and dry matter content
of the samples were determined by drying at 70 °C for 24
h in an oven. The concentration of sugar solutions was
determined using a refractometer (RMF 80 BS, Lon-
don). Measurements were corrected for temperature and
other dissolved substances as described by Egan, Kirk,
and Sawyer (1981). In each of the experiments fresh
sucrose syrup was used. All the experiments were done
in triplicate and the average value was taken for calcu-
lations.
2.3. Calculations
Water loss (WL) was expressed as the net loss of
water from the fresh carrot sample after osmotic dehy-
dration based on initial sample weight and sugar gain
(SG) was defined as the net uptake of sugar by the os-
mosed carrot sample based on initial sample weight (Le
Marguer, 1988):
%WL ¼ ½ðMi  MoÞ=Wi  100 ð1Þ
%SG ¼ ½ðSi  SoÞ=Wi  100 ð2Þ
where Mi ¼ moisture content of fresh sample (g);
Mo ¼ moisture content of osmotically treated sample
(g); Si ¼ solids content of osmotically treated sample (g);
So ¼ solids content of fresh sample (g); Wi ¼ total
weight of fresh sample (g).
2.4. Experimental design and statistical analysis
Response surface methodology (RSM) was used to
estimate the main effects of osmotic dehydration process
on water loss (WL) and sugar gain (SG) in carrot slices.
A rotatable central composite design was used with su-
gar concentration (40–60%, w/w), temperature (40–60
°C) and immersion time (0.5–6.0 h) being the indepen-
dent process variables. This generated 20 experiments
with six replications at the centre point (Draper, 1982).
The RSM was applied to the experimental data using a
commercial statistical package, Design-Expert version
6.01 (Statease Inc., Minneapolis, USA). The following
polynomial model was fitted to the data:
Y ¼ b0 þ b1 X1 þ b2 X2 þ b3 X3 þ b11 X12 þ b22 X22
þ b33 X32 þ b12 X1 X2 þ b13 X1 X3 þ b23 X2 X3 ð3Þ
where bn are constant regression coefficients; Y is the
response (i.e. WL or SG, %); X1 , X2 , and X3 are sucrose
concentration (%), temperature (°C) and immersion
time (h), respectively. Statistical significance of the terms
in the regression equations was examined. Response
surface plots were generated with the same software.
3. Results and discussion
Regression equations describing the effect of osmotic
dehydration variables on the water loss (WL) and su-
 M.B. Uddin et al. / Journal of Food Engineering 65 (2004) 473–477 475

crose gain (SG) of carrot slices are given in Table 1.

Relatively high correlation coefficients (i.e. r2 ) were ob-
tained for both responses indicating good fit of experi-
75.2
mental data to Eq. (3) (Table 1). The ANOVA also
showed that lack of fit was not significant for both re- 67.7
sponses at P ¼ 5% level (data not given). The results 60.1
given in Table 1 reveal that water loss (WL) was mainly 52.6

WL (%)
affected linearly by sucrose concentration and immer-
45.0
sion time followed by temperature whereas the qua-
dratic effect of sucrose concentration and temperature
were not significant at 5% level. The interaction of su-
crose concentration and immersion time was also sig-
nificant for WL at 5% level (Table 1). As for sucrose
5.0
gain (SG), temperature and immersion time were found 55.0
significant for linear effects at 99% level whereas con- 4.0
52.5
centration was significant at 5% level (Table 1). The 3.0
50.0
quadratic effects of time and temperature on SG were
2.0 47.5
also significant at 99% and 90% levels, respectively. C: Immersion time (h) A: Concentration (%)
Similarly, the interaction of temperature and time was 1.0 45.0
significant at 95% level (Table 1). The effect of changing Fig. 1. Water loss (WL) during osmotic dehydration of carrot slices as
immersion time and sucrose concentration on the per- function of immersion time and concentration of sucrose solution at
cent water loss (WL) is given in Fig. 1. The WL increases 50 °C.
rapidly in the early stages of the immersion, after which
the rate of water loss from carrots into the solution
loss in fruits and vegetables (Ponting, Walters, Forrey,
gradually slowed down with time towards equilibrium
Jackson, & Stanley, 1966). Therefore, 60% sucrose was
end point. Rapid removal of water in the early stages of
chosen as the upper limit for the sucrose concentration
apples has been reported (Conway, Castaigne, Picard, &
in this study. The effect of immersion time and tem-
Voxan, 1983). On the other hand, the WL increases
perature on the WL is given in Fig. 2. The WL is
gradually with sucrose concentration over the entire
increasing with temperature especially in the early stages
osmotic dehydration process (Fig. 1). It was reported
of the immersion (Fig. 2). Higher temperatures seem to
that above 60% sugar concentration additional increase
promote faster water loss through swelling and plasti-
in sugar concentration did not promote further water
cising of cell membranes as well as the better water
transfer characteristics on the product surface due to
Table 1
Regression equation coefficients for water loss (WL) and sugar gain
(SG) during osmotic dehydration of carrot slices a ;b
Coefficients WL (%) SG (%)
b0 +70.50 (63.4)*** +14.30 (52.9)***
76.8
Linear 72.2
b1 +4.30 (116.5)*** +0.70 (16.5)**
67.7
b2 +1.20 (9.0)* +0.90 (32.7)***
WL (%)

b3 +5.80 (190.0)*** +3.40 (365.5)*** 63.2

Quadratic 58.6
b11 -0.41(1.0) )0.04 (0.1)
b22 )0.60 (2.5) )0.70 (15.4)*
b33 )6.40 (265.8)*** )1.30 (57.6)***
Interaction
5.0
b12 +0.23 (0.7) )0.08 (0.4) 55.0
b13 +0.95 (9.9)** )0.10 (1.1) 4.1
52.5
b23 )0.40 (1.9) +0.40 (10.0)** 3.3
50.0
r2 0.96 0.95 2.4 47.5
*, **, ***: F value significant at P < 10%, P < 5% and P < 1%, C: Immersion time (h) 1.5 45.0 B: Temperature (˚C)
respectively.
a
X1 ¼ sucrose concentration (%, w/w), X2 ¼ temperature (°C), Fig. 2. Water loss (WL) during osmotic dehydration of carrot slices as
X3 ¼ immersion time (h). function of immersion time and temperature at a sucrose concentration
b
Values in the parenthesis show F values. of 50% (w/w).
476 M.B. Uddin et al. / Journal of Food Engineering 65 (2004) 473–477
18.0
15.5
13.0
SG (%)
10.5
8.0
5.0
4.1
3.3
50.0
2.4
C: Immersion time (h) 47.5
1.5 45.0
Fig. 3. Sucrose gain (SG) during osmotic dehydration of carrot slices
as function of immersion time and temperature at a sucrose concen-
tration of 50% (w/w).
lower viscosity of the osmotic medium (Contreras &
Smyral, 1981). Carrots have porous structure so that
high temperature would release trapped air from the
tissue structure resulting in more effective removal of
water by osmotic pressure.
The effect of immersion time and temperature on the
sucrose gain (SG) of the carrots during osmotic dehy-
dration is given in Fig. 3. The SG increases sharply with
immersion time whereas it increases slowly with tem-
perature. A similar increase in the SG with concentra-
tion was also observed (data not shown). This can be
attributed to the increased mass transfer of sugar mole-
cules due to possible membrane swelling/plasticizing
effect, which might increase the cell membrane perme-
ability to sucrose molecules (Lazerides et al., 1997).
The regression equations obtained in this study can
be used to find optimum conditions for the desired
sensory and physical properties of products made from
carrots such as carrot preserve which involves osmotic
dehydration as a main production step (Walde, Math,
Chakkaravarti, & Rao, 1992). However, it should be
kept in mind that the regression equations obtained in
this study is valid within the limits of experimental
factors used. Therefore, the extrapolation of the re-
sponses beyond the experimental range of the indepen-
dent variables applied in this study may not be valid.
4. Conclusions
It can be concluded from the results of this research
that immersion time and concentration of sucrose
solution were the most significant factors affecting the
water loss during osmotic dehydration of carrots fol-
lowed by temperature. Effect of temperature and time
were more pronounced for sucrose gain than the con-
centration of sucrose solution. The regression equations
obtained in this study can be used to find optimum
conditions for the desired sensory and physical proper-
ties of sweet carrot products such as preserves. A study
on the effect of osmotic drying conditions on the hard-
ness of carrot samples is currently underway.
Acknowledgements
55.0
52.5 One of the authors (M.B.U.) is grateful to the Asso-
ciation of Commonwealth Universities (ACU) for sup-
B: Temperature (˚C)
porting this work.
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