OPTIMIZATION OF THE VACUUM DEHYDRATION OF CELERY (<i>APIUM GRAVEOLENS</i>) USING THE RESPONSE SURFACE METHODOLOGY

Madamba, Ponciano S.; Liboon, Ferdinand A.

doi:10.1081/drt-100103938

Cited by 36 publications

(16 citation statements)

References 9 publications

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“…In recent years some studies about combined drying processes were published, (Contreras et al, 2008;Cui et al, 2003;Figiel, 2009;Giri and Prasad, 2007a,b;Rodríguez et al, 2005;Sharma and Prasad, 2001;Walde et al, 2006). Most of them develop empirical models, semi empirical models or surface response methodology for the description of the process (Madamba and Libbon, 2001).…”

Section: Introductionmentioning

confidence: 99%

Modeling and minimizing process time of combined convective and vacuum drying of mushrooms and parsley

Zecchi

Clavijo

Garreiro

et al. 2011

Journal of Food Engineering

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Section: Introductionmentioning

confidence: 99%

Modeling and minimizing process time of combined convective and vacuum drying of mushrooms and parsley

Zecchi

Clavijo

Garreiro

et al. 2011

Journal of Food Engineering

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“…This approach has been commonly applied to optimizing dryer operating parameters for various Correspondence: Jorge A. Pino, Research Institute for Food Industry (IIIA), Carretera a Guatao km 3 1 2 , Havana 19200, Cuba; E-mail: jpino@iiia.edu.cu products and processes; for example, microwave drying of apple slices, [14] drying of pear, [15] vacuum dehydration of celery, [16] air drying of garlic, [17] spray drying of yogurt, [18] spray drying and agglomeration of bayberry, [19] and the osmotic dehydration of kiwifruit. [20] RSM is an empirical modeling approach for determining the relationship between response variables with the various desired criteria and the significance of parameters affecting them.…”

Section: Introductionmentioning

confidence: 99%

Influence of Spray-Dryer Air Temperatures on Encapsulated Mandarin Oil

et al. 2011

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The influence of inlet and exit air temperatures (160-200 and 80-100 C, respectively) on the spray drying of mandarin oil was evaluated by using a three-level factor design. For optimization, dryer evaporative rate, volatile oil retention, and microencapsulation efficiency were considered as response variables. The response surface analysis produced significant (p < 0.05) polynomial regression equations that were successfully fitted for all response variables and no significant (p > 0.05) lack of fit was indicated for the reduced models. This observation confirmed an accurate fitness of the reduced response surface models to the experimental data. The multiple response optimizations indicated that an inlet air temperature of 200 C and an exit air temperature of 80 C were predicted to provide the maximum evaporative rate, volatile oil retention, and microencapsulation efficiency in the studied ranges.

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“…[23,24] Several authors have employed the response surface method (RSM) to optimize various unit operation processes, resulting in acceptable responses. [25,26] Giri and Prasad [15] analyzed the effect of microwave power level, system pressure, and slice thickness on drying efficiency and some quality attributes (color, texture, rehydration ratio, and sensory attributes) of dehydrated mushrooms by means of RSM.…”

Section: Introductionmentioning

confidence: 99%

Optimization of Process Parameters for Microwave Vacuum Drying of Apple Slices Using Response Surface Method

Han

Yin

et al. 2010

Drying Technology

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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 12.0 W/g microwave power, 0.089 MPa vacuum level, and 0.692 kg/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.

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OPTIMIZATION OF THE VACUUM DEHYDRATION OF CELERY (APIUM GRAVEOLENS) USING THE RESPONSE SURFACE METHODOLOGY

Cited by 36 publications

References 9 publications

Modeling and minimizing process time of combined convective and vacuum drying of mushrooms and parsley

Modeling and minimizing process time of combined convective and vacuum drying of mushrooms and parsley

Influence of Spray-Dryer Air Temperatures on Encapsulated Mandarin Oil

Optimization of Process Parameters for Microwave Vacuum Drying of Apple Slices Using Response Surface Method

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