Optimization of osmotic dehydration of yam bean (Pachyrhizus erosus) using an orthogonal experimental design

An orthogonal experimental design L9 (34) in triplicate was used to optimize the osmotic drying process of jicama or Yam bean (Pachyrhizus erosus). The effect of sucrose content, temperature, time of submerging and thickness of the fruit, on the osmotic drying process of Yam bean were tested. Maximal water loss was obtained when 10 mm fruit slices were submerged in a sucrose concentration of 60° Brix maintained at 60 °C for 2 h, while maximum impregnation was obtained when 5-mm slices were submerged in a 50° Brix solution maintained at 60 °C for 6 h.