Osmotic dehydration of sugar beet in combined aqueous solutions of sucrose and sodium chloride

Response surface methodology was used for quantitative investigation of water and solids transfer during osmotic dehydration of sugar beet cossettes in combined aqueous solutions of sucrose and sodium chloride. Effects of immersion time (30–240 min), sucrose concentration (30–70%, w/w), sodium chloride concentration (0–8%, w/w), and temperature of the osmotic solution (30–50 °C) were estimated. Quadratic regression equations describing the effects of these factors on the water loss and solids gain were developed. It was found that effects of immersion time and sucrose concentrations were more significant on the water loss than the effects of sodium chloride concentration and temperature. As for solids gain immersion time and sodium chloride concentration were the most significant factors.