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Optimization of Processing Technology for Tiebangchui with Zanba Based on CRITIC Combined with Box-Behnken Response Surface Method
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Optimization of process parameters for bitter gourd candy production using response surface methodology.

H R Arun1, G P Sharma1, V Kavan Kumar2

  • 1College of Technology and Engineering, MPUAT, Udaipur, Rajasthan, 313001, India.

BMC Chemistry
|July 10, 2026
PubMed
Summary

This study optimized osmotic drying of bitter gourd using response surface methodology. Optimal conditions for bitter gourd candy production were determined for improved water loss and sugar gain.

Keywords:
Bitter gourdResponse surface methodologySugar gainwater loss

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Area of Science:

  • Food Science and Technology
  • Process Optimization
  • Drying Technologies

Background:

  • Osmotic dehydration is a pre-treatment method for fruit and vegetable processing.
  • Bitter gourd requires specific processing parameters due to its unique composition.
  • Optimization is crucial for achieving desired product quality and yield.

Purpose of the Study:

  • To optimize the process parameters for osmotic drying of bitter gourd slices.
  • To determine the optimal conditions for producing bitter gourd candy.
  • To analyze the effects of syrup concentration, temperature, and osmosis duration on water loss and sugar gain.

Main Methods:

  • Response Surface Methodology (RSM) with Box-Behnken design was employed.
  • Seventeen experimental runs were conducted with variations in syrup concentration, temperature, and osmosis duration.
  • Analysis of Variance (ANOVA) and regression models were used to analyze the data.

Main Results:

  • Syrup concentration, temperature, and osmosis duration significantly affected water loss and sugar gain.
  • Duration of osmosis was identified as the most influential factor.
  • Optimized conditions were found to be 48 °Brix syrup concentration, 47 °C syrup temperature, and 190 minutes osmosis duration.

Conclusions:

  • The developed models accurately predicted the responses for osmotic drying of bitter gourd.
  • Optimized osmotic dehydration parameters, followed by convective drying, are suitable for bitter gourd candy production.
  • This study provides valuable insights for industrial application of osmotic drying for bitter gourd.