Osmotic dehydration of elephant apple fruit slices was optimized using a Box-Behnken design. Sugar concentration, immersion time and drying air temperature were chosen as the experimental input variables. These were optimized by estimating the desirable osmotic properties and by evaluating the phenolic compounds, antioxidant activity and rehydration ability. The regression coefficients of all the valid response models have been determined and the possible effect of variables at individual and interactive levels has been analyzed. Osmo-air dried elephant apple slices with acceptable quality could be produced by subjecting the raw slices to sugar syrup dipping at 60°Brix, for 4h followed by air drying at a temperature of 55°C.

中文翻译：

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超声波预处理大象苹果（Dillenia indica）片的渗透脱水

使用Box-Behnken设计优化了大象苹果果实切片的渗透脱水作用。选择糖浓度，浸泡时间和干燥空气温度作为实验输入变量。通过估算所需的渗透性能，并通过评估酚类化合物，抗氧化剂活性和补水能力来优化这些物质。确定了所有有效响应模型的回归系数，并分析了变量在个体和交互级别上的可能影响。通过将生切片在60°Brix的糖浆中浸泡4小时，然后在55°C空气干燥，可以生产质量合格的Osmo空气干燥象苹果片。