TY - JOUR T1 - Osmotic dehydration of anchovy fillets in salt solution: Optimization by using statistical experimental design TT - JF - IFRO JO - IFRO VL - 16 IS - 4 UR - http://jifro.ir/article-1-2957-en.html Y1 - 2017 SP - 1187 EP - 1203 KW - Osmotic dehydration KW - Anchovy KW - Centralcomposite rotatabledesign KW - Response surface methodology N2 - Anchovy fillets that had undergone osmotic dehydration and response surface methodology (RSM) were used to determine the influence and optimal values of the process variables. Also the optimal processing conditions were determined in order to reduce the solid gain and water loss ratio (SG/WL) and firmnessfor the anchovy fillets. A three-levelcentral composite rotatabledesign (CCRD) involving the variables such as temperature (20-45oC), processing time (19-221 min)and salt concentration (12-28%,w/w) were developed for this purpose. Data obtained from RSM analysis on the SG/WL and texture property of anchovy fillets were subjected to the analysis of variance (ANOVA) and they were analyzed using a second-order polynomial equation which resulted in the optimum process levels. M3 ER -