Resumen

REYES M, Genara; CORZO, Otoniel; BRACHO, Nelson  y  RODRIGUEZ, Yusbelis. Optimization of Vacuum Pulse Osmotic Dehydration of Sardine Sheets. Rev. Cient. (Maracaibo) [online]. 2008, vol.18, n.3, pp.320-328. ISSN 0798-2259.

The aim of this study was to optimize the mass transfer occurred during the vacuum pulse osmotic dehydration of sardine sheets by surface response and desired function methodologies. Sardines were cut into sheets and simultaneously immersed into a brine at given concentration and temperature according to a composite central rotatable design with 3 blocks. The experimental condition were 17; 19; 22; 25; 27 and 28.6% NaCl, 28.6; 30; 32; 34 and 35.4°C and 113; 140; 180; 220 y 247 min. Each sheet was weighed and moisture and salt contents were determined, then water and mass loss, and salt uptake were calculated. Data were analyzed by ANOVA and multiple lineal regressions to obtaining the models for studied variables, and then optimum zone for osmotic dehydration was found by response surface and desired function methodologies. By response surface, an optimum zone of concentration from 23.9 to 24.6% of NaCl, time from 204 to 208 min and temperature of 32.2°C was attained related to a water loss of 0.23 g water/g, uptake salt of 0.07 g NaCl/g and mass loss of 0.17 g/g. The optimum conditions of 23.9% NaCl, 207 min and 32.2°C were attained by desired function.

Palabras clave : Optimization; response surface; vacuum pulse osmotic dehydration; sardine.