Effect of high-humidity hot air impingement blanching (HHAIB) and drying parameters on drying characteristics and quality of broccoli florets. Issue 10 (27th July 2019)

• Record Type: Journal Article
• Authors: Liu, Zi-Liang; Bai, Jun-Wen; Yang, Wen-Xia; Wang, Jun; Deng, Li-Zhen; Yu, Xian-Long; Zheng, Zhi-An; Gao, Zhen-Jiang; Xiao, Hong-Wei
• Is Part Of: Drying technology. Volume 37:Issue 10(2019)
• Page Start: 1251
• Page End: 1264
• Publication Date: 2019-07-27
• Subjects: Broccoli florets -- high-humidity hot air impingement blanching (HHAIB) -- color -- vitamin C -- extreme learning machine (ELM); Drying -- Periodicals; Desiccation; 660.28426
• DOI: 10.1080/07373937.2018.1494185
• Languages: English
• ISSNs: 0737-3937

Abstract

Abstract: In current work, the influences of high-humidity hot air impingement blanching (HHAIB) time (60, 90, 120, and 150 s), drying temperature (60, 65, 70, and 75 °C), and air velocity (6, 9, and 12 m/s) on drying characteristics and quality attributes of broccoli florets were explored. Extreme learning machine (ELM) was employed to describe the drying behavior of broccoli florets. Results showed that proper HHAIB pretreatment can extensively increase drying rate compared to the control group (unblanched samples). The entire drying process of broccoli florets occurred in the falling period. Besides, proper HHAIB pretreatment can enhance vitamin C preservation, the color quality, and the rehydration capacity of dried broccoli florets. Based on error analysis results, the prediction accuracy of the optimal ELM model with 4-50-1 topology is found to be satisfied for the moisture ratio prediction of broccoli florets during air impingement drying process, with the R 2, χ 2, and MSE reached to 0.9993, 8.04e −5, and 2.01e −4, respectively.