Optimization of osmotic dehydration conditions of peach slices in sucrose solution using response surface methodology.

Osmotic dehydration (OD) conditions of peach slices were optimized using response surface methodology (RSM) with respect to sucrose concentration (50-70°B), immersion time (2-4 h) and process temperature (35-55 °C) for maximum water loss (WL), minimum solute gain (SG) and maximum rehydration ratio (RR) as response variables. A central composite rotatable design (CCRD) was used as experimental design. The models developed for all responses were significant.