International Research Publication House>Industrial Engineering and Management Practices (9789384443566)>131-155
In food industry most of the problems deal with optimal solution of multiple parameters simultaneously. So, it is important to adopt a multi-objective optimization technique to solve such problems. The objective of this research is to include a multi-objective optimization in process design of ultra sound assisted osmotic drying in food processing industries. It involves the optimization of the process parameters like ultrasonication treatment time, osmotic solution temperature, osmotic dehydration process time, final drying temperature and drying time. The optimum process design is also an important part of the food industry. In parallel we have also evaluate the processing parameter with experimental design. The experiment was done with ash gourd (Benincasa hispida) for murabba (petha) processing. Ash gourd cubes 15 × 15 × 15 mm were subjected to ultrasonic waves in a water bath at a frequency of 30 ± 1KHz for 10, 20 and 30 min. Osmotic dehydration process was then carried out by immersing the cubes in 50°, 60°and 70° Brix sugar solution for a contact period of different time and temperature of 40°, 50° and 60°C. Then solute gain and water loss from the samples were determined gravimetrically. Response surface and contour plots for solute gain and water loss as a combined function of solution concentration, process temperature and ultrasonication time were established. A color assessment of final product (murabba) has evaluated with Hunter Lab ColorFlex Colorimeter. Total power consumption was also examined for different test cases as well. The overall assessment results with optimum process design with 20 min UOD with 65brix sugar solution and 0.75hr final drying.
Financed by the National Centre for Research and Development under grant No. SP/I/1/77065/10 by the strategic scientific research and experimental development program:
SYNAT - “Interdisciplinary System for Interactive Scientific and Scientific-Technical Information”.