e-journal

Optimization of intermittent microwave–convective drying using response surface methodology

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In this study, response surface methodology was used for optimization of intermittent microwave–
convective air drying (IMWC) parameters with employing desirability function. Optimization factors
were air temperature (40–80°C), air velocity (1–2 m/sec), pulse ratio) PR ((2–6), and microwave
power (200–600 W) while responses were rehydration ratio, bulk density, total phenol content (TPC),
color change, and energy consumption. Minimum color change, bulk density, energy consumption,
maximum rehydration ratio, and TPC were assumed as criteria for optimizing drying conditions of
apple slices in IMWC. The optimum values of process variables were 1.78 m/sec air velocity, 40°C
air temperature, PR 4.48, and 600 W microwave power that characterized by maximum desirability
function (0.792) using Design expert 8.0. The air temperature and microwave power had significant
effect on total responses, but the role of air velocity can be ignored. Generally, the results indicated
that it was possible to obtain a higher desirability value if the microwave power and temperature,
respectively, increase and decrease.

Keywords
Bulk density, color change, energy
consumption, intermittent microwave–
convective, rehydration ratiorehydration ratio

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Informasi Detail

Judul Seri

Food Science & Nutrition

No. Panggil

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Penerbit

New York : Wiley Periodicals, Inc.., 2015

Deskripsi Fisik

Food Science & Nutrition 2015; 3(4): 331–341

Bahasa

English

ISBN/ISSN

doi: 10.1002/fsn3.22

Klasifikasi

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Tipe Isi

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Tipe Media

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Tipe Pembawa

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Edisi

2015; 3(4)

Subjek

GIZI DAN PANGAN

Info Detail Spesifik

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Pernyataan Tanggungjawab

agus

Versi lain/terkait

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