title: Optimisation of ultrasound-assisted osmotic dehydration of sweet potato (Ipomea batatas) using response surface methodology.
abstract: BACKGROUND
  Sweet potato is a highly nutritious tuber crop that is rich in β-carotene. Osmotic dehydration is a pretreatment method for drying of fruit and vegetables. Recently, ultrasound technology has been applied in food processing because of its numerous advantages which include time saving, little damage to the quality of the food. Thus, there is need to investigate and optimise the process parameters [frequency (20-50 kHz), time (10-30 min) and sucrose concentration (20-60% w/v)] for ultrasound-assisted osmotic dehydration of sweet potato using response surface methodology.
  
  
  RESULTS
  The optimised values obtained were frequency of 33.93 kHz, time of 30 min and sucrose concentration of 35.69% (w/v) to give predicted values of 21.62, 4.40 and 17.23% for water loss, solid gain and weight reduction, respectively. The water loss and weight reduction increased when the ultrasound frequency increased from 20 to 35 kHz and then decreased as the frequency increased from 35 to 50 kHz.
  
  
  CONCLUSIONS
  The results from this work show that low ultrasound frequency favours the osmotic dehydration of sweet potato and also reduces the use of raw material (sucrose) needed for the osmotic dehydration of sweet potato. © 2015 Society of Chemical Industry.
authors.affiliation: School of Food and Biological Engineering Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu, 212013, China.|Department of Agricultural and Food Engineering, University of Uyo, P.M.B, 1017, Uyo, Nigeria.
authors.forename: Ayobami Olayemi
authors.initials: AO
authors.lastname: Oladejo
authors.affiliation: School of Food and Biological Engineering Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu, 212013, China.
authors.forename: Haile
authors.initials: H
authors.lastname: Ma
mesh_terms: D003890:Desiccation / Q000379:methods*; D005511:Food Handling / Q000379:methods*; D005519:Food Preservation / Q000379:methods*; D006801:Humans; D027723:Ipomoea batatas; D009995:Osmosis; D035281:Plant Tubers; D013395:Sucrose; D000069453:Ultrasonic Waves; D014867:Water
chemical_list: D014867:Water; D013395:Sucrose
keywords: optimisation; osmotic dehydration; solid gain; ultrasound; water loss; weight reduction