Optimization of combined microwave and hot air drying technology for purple cabbage by Response Surface Methodology (RSM)

Jing, Linhai; Li, Xiangli; Yang, Yanmin; Hai-xiang, Wei; Xue, Lixin; Zhao, Min; Cai, Jinxiu

doi:10.1002/fsn3.2444

Cited by 19 publications

(19 citation statements)

References 39 publications

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“…Because this drying used hot air as the heat-transfer medium, the higher the temperature, the faster the moisture evaporation, and the greater the heat and mass transfer dynamics. Similar results were also obtained byLiu et al (2021) andIzli & Isik (2014), indicating that hot air combined with microwave should be considered due to its obviously enhanced physical properties and chemical components.…”

supporting

confidence: 84%

“…The moisture content was measured through the direct drying method. At regular time intervals during the drying processes, samples were taken out and dried at 105°C oven until constant weight (Liu et al, 2021). The moisture content on dry basis was expressed as the ratio of the mass of water (g) to the mass of dry solid (g).…”

Section: Moisture Contentmentioning

confidence: 99%

“…The dried product was immersed in deionized water at 40°C for 30 min and drained for 30 min. Then the excess water was removed from the surface by dry blotting paper (Gill & Kapoor, 2017;Liu et al, 2021). The RR was expressed as the ratio of the mass rehydrated sample (M r , g) to the mass of the dried sample (M d , g).…”

Section: Rehydration Ratiomentioning

confidence: 99%

“…The absorbance (A 0 ) of the mixture of 2 ml absolute ethanol and 0.1 mmol/L DPPH was detected. The DPPH scavenging ability was calculated with the following formula (Liu et al, 2021).…”

Section: Dpph Scavenging Abilitymentioning

confidence: 99%

“…Response surface methodology (RSM) is statistical module useful for development, improvement, and optimization process, and can be used in almost every field. It is worth to apply in the conditions when so lots of independent variables influence potentially the quality characteristics of the production process (Liu et al, 2021;Singh et al, 2021).…”

Section: Introductionmentioning

confidence: 99%

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Drying characteristics and processing optimization of combined microwave drying and hot air drying of Termitomyces albuminosus mushroom

Jing

Cai

et al. 2021

J. Food Process. Preserv.

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Termitomyces albuminosus (termite mushroom) is an edible fungus growing from termitaries in certain parts of China. Recently, the mushroom has gained in popularity, but due to rapid post-harvest quality decay, novel processing techniques including drying are required. This study aimed to optimize the conditions of combined microwave and hot air drying for T. albuminosus. Factors including microwave density, air temperature, and moisture content at conversion point were investigated and optimized using the drying rate, protein content, color L*, DPPH scavenging ability, rehydration ratio (RR), texture, sensory, and overall score as responses. The results showed that the overall score dried at 1.83 W/g microwave density, 60°C hot air, and 50% moisture content at conversion point were 0.675, 0.575, 0.530, respectively.The optimum conditions of combined microwave and hot air drying were microwave density 2.0 W/g, moisture content 52% at conversion point, and hot air temperature 57 respectively. The optimum conditions of combined microwave and hot air drying L* was 54.16, DPPH clearance was 91.87%, RR was 2.41, pileus chewiness was 1,587.19 g, stipe chewiness was 4,457.28 g, sensory score was 7.3, and overall score was 0.793, while the sensory quality was very high. Therefore, microwave drying followed by hot air drying is an effective, suitable method to obtain dried T. albuminosus.

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supporting

confidence: 84%

Section: Moisture Contentmentioning

confidence: 99%

Section: Rehydration Ratiomentioning

confidence: 99%

“…The absorbance (A 0 ) of the mixture of 2 ml absolute ethanol and 0.1 mmol/L DPPH was detected. The DPPH scavenging ability was calculated with the following formula (Liu et al, 2021).…”

Section: Dpph Scavenging Abilitymentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Drying characteristics and processing optimization of combined microwave drying and hot air drying of Termitomyces albuminosus mushroom

Jing

Cai

et al. 2021

J. Food Process. Preserv.

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Effects of different drying methods on the contents of active ingredients of Saposhnikovia divaricata (Turcz.) Schischk and optimization of the drying process by response surface methodology

Sun,

Tang,

Song

et al. 2023

Phytochemical Analysis

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IntroductionSaposhnikovia divaricata (Turcz.) Schischk is one of the most widely used Chinese herbs worldwide. It has anti‐inflammatory and analgesic properties and hence has a high clinical value. As the moisture level in S. divaricata is high after harvest, it requires drying.ObjectiveWe aimed to find a scientific drying method and optimize the drying conditions of the best drying method of S. divaricata using response surface methodology (RSM).MethodologyThe effects of 4 different drying methods on the contents of prim‐O‐glucosylcimifugin, cimifugin, 5‐O‐methylvisamminol, and sec‐O‐glucosylhamaudol were determined using high‐performance liquid chromatography. Chroma, the rehydration ratio, and active component content were used as indices, and slice thickness, drying temperature, and drying time were used as independent variables to optimize the drying conditions of the optimal drying method of S. divaricata using RSM combined with the Box–Behnken design.ResultsThe results showed that the optimal drying conditions were as follows: slice thickness, 4.00 mm; drying temperature, 60°C; and drying time, 15 h.ConclusionUnder optimal drying conditions, the measured values were extremely close to the predicted values. The results of variance analysis showed that the model had a high degree of fit and the drying conditions of S. divaricata were optimized successfully.

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Optimization of Process Parameters for Microwave Drying of Yellow- and Purple-Fleshed Potatoes

Coruk,

Baltacıoğlu

2024

Potato Res.

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The main objective of the present work was to study the optimization of microwave drying of potatoes that have different flesh colors. The effects of independent variables of microwave power (300, 450, 600 W), slice thickness (2–4, 6 mm), and steam blanching time (2, 5, 8 min) on the color, total phenolic content (TPC), antioxidant activity, starch ratio, and total monomeric anthocyanin content (TMA) were investigated by using the Response Surface Methodology (RSM). Before drying, potato slices that had different thicknesses were blanched in steam at 90 °C for indicated times. Optimization was applied to improve bioactive compounds, starch ratio, and color. The optimum drying parameters were determined as 300 W, 6 mm, and 8 min for purple-fleshed potatoes, and 450 W, 6 mm, and 2 min for yellow-fleshed potatoes. This study is beneficial to the development of the processing of potatoes in the food industry and provides more insights into the application of microwave drying technology.

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Optimization of combined microwave and hot air drying technology for purple cabbage by Response Surface Methodology (RSM)

Abstract: This is an open access article under the terms of the Creat ive Commo ns Attri bution License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited.

Cited by 19 publications

References 39 publications

Drying characteristics and processing optimization of combined microwave drying and hot air drying of Termitomyces albuminosus mushroom

Drying characteristics and processing optimization of combined microwave drying and hot air drying of Termitomyces albuminosus mushroom

Effects of different drying methods on the contents of active ingredients of Saposhnikovia divaricata (Turcz.) Schischk and optimization of the drying process by response surface methodology

Optimization of Process Parameters for Microwave Drying of Yellow- and Purple-Fleshed Potatoes

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