Using different hydrocolloids based edible coating formulations for performance of osmotic dehydration of quince

The using of edible coating as a pretreatment in osmotic dehydration is an efficient method for decreasing of solids diffusion from osmotic solution to food textures. In this research, optimization of edible coating formulation was investigated for using in osmotic dehydration of quince by response surface methodology (RSM). For this purpose, central composite design with three variable (concentration of pectin, carboxymethyl cellulose and ascorbic acid) three replicate and 18 treatments were used . Water loss (WL) is selected as model response. On the base of maximum WL the coating solution containing 84% (w/v) CMC, 1.68 % (w/v) pectin and 0.84% (w/v) ascorbic acid. was determined as best coating solution by RSM modeling.