Modeling and optimization of red currants vacuum drying process by response surface methodology (RSM). (15th July 2016)

• Record Type: Journal Article
• Authors: Šumić, Zdravko; Vakula, Anita; Tepić, Aleksandra; Čakarević, Jelena; Vitas, Jasmina; Pavlić, Branimir
• Is Part Of: Food chemistry. Volume 203(2016)
• Page Start: 465
• Page End: 475
• Publication Date: 2016-07-15
• Subjects: Ribes rubrum L. -- Vacuum drying -- Physico-chemical properties -- Optimization -- Response surface methodology (RSM); Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2016.02.109
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Evaluation of red currants vacuum drying effects. Improvements in physico-chemical characteristics of dried red currants. Mathematical modeling of red currant vacuum drying process. Determination of optimal conditions for maximizing responses. Comparison of different drying techniques. Abstract: Fresh red currants were dried by vacuum drying process under different drying conditions. Box–Behnken experimental design with response surface methodology was used for optimization of drying process in terms of physical (moisture content, water activity, total color change, firmness and rehydratation power) and chemical (total phenols, total flavonoids, monomeric anthocyanins and ascorbic acid content and antioxidant activity) properties of dried samples. Temperature (48–78 °C), pressure (30–330 mbar) and drying time (8–16 h) were investigated as independent variables. Experimental results were fitted to a second-order polynomial model where regression analysis and analysis of variance were used to determine model fitness and optimal drying conditions. The optimal conditions of simultaneously optimized responses were temperature of 70.2 °C, pressure of 39 mbar and drying time of 8 h. It could be concluded that vacuum drying provides samples with good physico-chemical properties, similar to lyophilized sample and better than conventionally dried sample.