Optimization of Combined Drying for Lettuce Using Response Surface Methodology. Issue 5 (15th December 2015)

• Record Type: Journal Article
• Authors: Yuan, Yuejin; Tan, Libin; Xu, Yingying; Yuan, Yueding; Dong, Jixian
• Is Part Of: Journal of food processing and preservation. Volume 40:Issue 5(2016:Oct.)
• Page Start: 1027
• Page End: 1037
• Publication Date: 2015-12-15
• Subjects: Food -- Preservation -- Periodicals; Food industry and trade -- Periodicals; 664.005
• DOI: 10.1111/jfpp.12683
• Languages: English
• ISSNs: 0145-8892

Abstract

Abstract: 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.