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Optimization of Combined Drying for Lettuce Using Response Surface Methodology
Author(s) -
Yuan Yuejin,
Tan Libin,
Xu Yingying,
Yuan Yueding,
Dong Jixian
Publication year - 2016
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.12683
Subject(s) - response surface methodology , water content , degree (music) , vacuum drying , process engineering , environmental science , pulp and paper industry , moisture , materials science , chemistry , freeze drying , composite material , engineering , chromatography , physics , geotechnical engineering , acoustics
In order to obtain the optimized technological parameters of hot air–vacuum combined drying of lettuce, the effects of hot air temperature, intermediate conversion moisture content, slice thickness and vacuum degree (four influence factors) on lettuce drying were explored. The drying time and rehydration ratio of lettuce were the experimental indices, and the relationships between the experimental indices and the influence factors were analyzed by using the response surface methodology. The regression mathematical models were established. The optimized technological parameters of hot air and vacuum combined drying are 50C hot air temperature, 40% intermediate conversion moisture content (w.b.), 20 kPa vacuum degree and 5 mm slice thickness. Practical Applications Combined drying is widely used in food, which is considered as an effective method to achieve energy conservation and shelf life. The objective of this paper was using response surface methodology to obtain optimized hot air vacuum drying parameters for lettuce. The significance of this research can improve the drying efficiency, provide a reference for other fruits and vegetables’ drying process optimization and provide a technical basis for the drying of lettuce and the designing of related equipment.