Investigating the effects of convective drying conditions on some qualitative and bioactive characteristics of cantaloupe slices using the response surface method

Document Type : Research Article

Authors

1 University of Mohaghegh Ardabili

2 Department of Biosystems Engineering, University of Mohaghegh Ardabili, Ardabil, Iran.

Abstract

Introduction: Drying is a common technology that provides a long post-harvest storage period for products such as cantaloupe. Hot air drying is a method that, if the conditions are optimized, gives the product better appearance and improved textural properties. In this study, drying time, specific energy consumption, energy efficiency, shrinkage, rehydration ratio, changes in total color, phenol and antioxidant content were modeled to optimize drying factors (air temperature and air velocity) using the response surface method.

Materials and methods: The drying processes of the samples were investigated at three temperature levels of 50, 60 and 70 °C and three velocity levels 0.5, 1 and 1.5 m/s. For optimization of the drying conditions (drying time, SEC, energy efficiency, shrinkage, RR, color changes, TPC and AC), the influences of two levels of independent variables including air temperature and air velocity were assessed by response surface method through a face-centered central composite design.

Results and discussion: The results showed that in the drying of cantaloupe using the hot air method by increasing the inlet air temperature and decreasing the air velocity, energy efficiency, rehydration ratio, total phenol content and antioxidant were increased, while drying time, specific energy consumption, shrinkage and color changes were reduced. The optimum point for drying cantaloupe samples was obtained at an air temperature of 70 °C and air velocity of 0.5 m/s. The results showed that drying at higher temperatures increases the desirability index of the model obtained from the response surface method.

Conclusions: The authors believe the outcomes of the present study can be used as a framework for choosing efficient drying parameters for drying cantaloupe or similar fruits in HAD systems

Graphical Abstract

Investigating the effects of convective drying conditions on some qualitative and bioactive characteristics of cantaloupe slices using the response surface method

Highlights

  • The hot air drying of cantaloupe slice has been carried out.
  • Optimizing the quality and bioactive properties of cantaloupe was done.
  • Specific energy consumption and drying time decreased with increasing air temperature and decreasing air velocity.
  • By increasing air temperature, the rehydration ratio, total phenol content and antioxidant increased.
  • The temperature and air velocity of the dryer were chosen as the most favorable, 70 °C and 0.5 m/s, respectively, with the degree of favorability of 0.993.

Keywords

Main Subjects

References

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Innovative Food Technologies
Volume 10, Issue 2
February 2023
Pages 171-188

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History

  • Receive Date: 12 December 2022
  • Revise Date: 22 January 2023
  • Accept Date: 05 February 2023

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