Optimization of the drying process: An application to the drying of garlic

Abstract

The response surface methodology (RSM) was used to derive an optimum drying condition for garlic drying. The responses analyzed were L* value and Optical Index (OI) as a measure of color and rehydration ratio (RR) as well as final moisture content (Mf) which are important quality attributes of dehydrated products. L*, OI, RR and Mf varied from 70.6 to 85.0, 72.0 to 191.1, 2.2 to 3.2 and 5.4 to 10.2 % MC, respectively. An analysis of variance (ANOVA) revealed that drying temperature and slice thickness significantly (90% confidence level) affected L*, OI and RR while no effect was observed for airflow rate and relative humidity (RH). An optimum drying temperature of 70°C for drying 2 mm garlic slices is recommended.

Source or Periodical Title

Drying Technology

ISSN

7373937

Page

117-136

Document Type

Article

Subject

Drying, Garlic, Optimization, Response surface methodology, Thin layer drying

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