Multi-Objective Optimization of Osmotic–Ultrasonic Pretreatments and Hot-Air Drying of Quince Using Response Surface Methodology

2011 ◽  
Vol 5 (6) ◽  
pp. 2098-2110 ◽  
Author(s):  
Mohammad Noshad ◽  
Mohebbat Mohebbi ◽  
Fakhri Shahidi ◽  
Seyed Ali Mortazavi
Keyword(s):  
Response Surface Methodology ◽  
Response Surface ◽  
Multi Objective Optimization ◽  
Hot Air Drying ◽  
Air Drying ◽  
Multi Objective ◽  
Hot Air

scholarly journals Optimization of combined microwave and hot air drying technology for purple cabbage by Response Surface Methodology (RSM)

2021 ◽  
Author(s):  
Jing Liu ◽  
Xiangli Li ◽  
Yanmin Yang ◽  
Haixiang Wei ◽  
Liping Xue ◽  
...  
Keyword(s):  
Response Surface Methodology ◽  
Response Surface ◽  
Hot Air Drying ◽  
Air Drying ◽  
Hot Air ◽  
Drying Technology

scholarly journals Optimization of Microwave Coupled Hot Air Drying for Chinese Yam Using Response Surface Methodology

Processes ◽  
2019 ◽  
Vol 7 (10) ◽  
pp. 745 ◽  
Author(s):  
Hanyang Wang ◽  
Dan Liu ◽  
Haiming Yu ◽  
Donghai Wang ◽  
Jun Li
Keyword(s):  
Response Surface Methodology ◽  
Response Surface ◽  
Power Density ◽  
Air Temperature ◽  
Microwave Power ◽  
Slice Thickness ◽  
Air Velocity ◽  
Hot Air Drying ◽  
Air Drying ◽  
Hot Air

The effect of microwave coupled hot air drying on rehydration ratio (RR) and total sugar content (TSC) of Chinese yam was investigated. Single factor test and response surface methodology were used for process parameter optimization with hot air temperature, hot air velocity, slice thickness, and microwave power density as variables and RR and TSC of dried products as responses. The effect of variables on RR followed the order: slice thickness > hot air temperature > microwave power density > hot air velocity. The effect of variables on TSC followed the order: slice thickness > microwave power density > hot air velocity > hot air temperature. The optimized process parameters were hot air velocity of 2.5 m/s, hot air temperature of 61.7 °C, slice thickness of 8.5 mm, and microwave power density of 5.9 W/g. Under the optimal conditions, the predicted values of RR and TSC were 1.90 g/g and 5.74 g/100 g, respectively, which is very close to corresponding actual values (1.83 g/g and 5.72 g/100 g). The desirability of 0.913 further validated the effectiveness of the model. The findings from this work may apply to other agricultural products.

scholarly journals Optimization of hot-air drying conditions on functional properties of flour from dried South African sweet potato cultivars (Impilo and Bophelo) using the response surface methodology

2021 ◽  
Vol 41 (1) ◽  
pp. 39-46
Author(s):  
Phuti Itumeleng MOLOTO ◽  
Mmathaha MOSALA ◽  
Adewale Olusegun OMOLOLA ◽  
Afam Israel Obiefuna JIDEANI ◽  
Sunette Marlize LAURIE
Keyword(s):  
Response Surface Methodology ◽  
Response Surface ◽  
South African ◽  
Sweet Potato ◽  
Functional Properties ◽  
Potato Cultivars ◽  
Hot Air Drying ◽  
Air Drying ◽  
Hot Air ◽  
Drying Conditions
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