Microwave-Osmotic Dehydration of Cranberries under Continuous Flow Medium Spray Conditions

Microwave-osmotic dehydration of cranberries was evaluated under continuous flow medium spray (MWODS) conditions after some pretreatments. A central composite rotatable design was used with three input variables at five levels (temperature, 33°C–67°C; sucrose concentration, 33°B–67°B; and contact time, 5–55 min). Responses were moisture loss (ML), solids gain (SG), and weight reduction (WR) as well as color and texture parameters. The responses were related to process variables using response surface methodology and statistical analysis: each model was tested for lack of fit to assure nonsignificance (P>0.05) and each process variable was tested for significance (P<0.05 or P