Optimization on Process to Reduce Water Activity of Low Sugar Plum Preservatives Using Response Surface Methodology

For the development of low sugar preservatives,Furong plums were used in the study.A single factor experiment was conducted to select an appropriate water activity(Aw)reducing agent.A was established using the response surface methodology.The results showed that glycerin,propylene glycol,and sodium lactate were the appropriate agents.The Awreducing abilities of the 3agents were in the order of glycerol(X₃)>sodium lactate(X₂)> propylene glycol(X₁).The regression equation for ling Aw of the preservatives with 25% sugar was:Y(1/Aw) =1.48830+0.02261 X₁+0.02507 X₂ +0.03069 X₃-0.01065 X₁²-0.01206 X₂²-0.01294 X₃².The formulation included 1.1% of propylene glycol,1.2% of sodium lactate,and 0.8% of glycerol.Under the optimum processing conditions,the Awof the resulted low sugar preservatives was 0.66.