Journal
DRYING TECHNOLOGY
Volume 28, Issue 4, Pages 523-532Publisher
TAYLOR & FRANCIS INC
DOI: 10.1080/07373931003618790
Keywords
Apple slices; Microwave vacuum drying (MVD); Porosity ratio; Response surface method (RSM); Sensory quality
Categories
Funding
- National High Technology Research and Development Program of China [2007AA100406]
- Eleventh Five Years Plan of P. R. China [2006BAD05A04]
Ask authors/readers for more resources
A combination of microwave and vacuum methods was applied for drying apple slices. Predictive regression models were developed by using an orthogonal rotatable central composite design. The influences of various variables and their interactions on response variables were analyzed using a response surface method, and tridimensional response surfaces were plotted. The optimal conditions were determined to be 12.0W/g microwave power, 0.089MPa vacuum level, and 0.692kg/kg db initial moisture content. A separate validation experiment was conducted at the derived optimum conditions to verify the prediction and adequacy of the models. Close agreement between experimental and predicted values was obtained. Microwave vacuum-dried product exhibited a more prominent honeycomb network structure compared with that of the hot air-dried product.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available