Optimization of microwave drying conditions of two banana varieties using response surface methodology

Food Science and Technology (Campinas)

Adewale Olusegun Omolola¹  Afam Israel Obiefuna Jideani¹  Patrick Francis Kapila¹  Victoria Adaora Jideani¹ 

关键词: banana;    Luvhele;    Mabonde;    microwave;    drying;    response surface methodology;    colour;    hardness;    models;    optimization;   

DOI  :  10.1590/1678-457X.6700

来源: SciELO

【 摘 要 】

AbstractOptimization of microwave drying conditions of Luvhele and Mabonde banana varieties were studied using response surface methodology. The drying was performed using a central composite rotatable design for two variables: microwave power level (100, 200 and 300 W) and drying time (40, 26, and 12 min.) for Luvhele; (100, 200 and 300 W) and (42, 27, and 12 min) for Mabonde. The colour and texture (hardness) data were analyzed using ANOVA and regression analysis. The fitness of the models obtained was good as the lack of fit for each of the models was not significant. The coefficient of determination R2 of the models was relatively high, hence the models obtained for the responses were adequate and acceptable. Drying conditions of 178.76 W, 12 min. drying time were found optimum for product quality at a desirability of 0.91 for Luvhele; while 127.67 W, 12 min. with a desirability of 0.86 was predicted for Mabonde. The result of this study could be used as a standard for microwave processing of Luvhele and Mabondebanana varieties.

【 授权许可】

CC BY   
 All the contents of this journal, except where otherwise noted, is licensed under a Creative Commons Attribution License