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

scholarly journals Hybrid drying of ultrasound assisted osmotic dehydration (UOAD) and hot air drying of Eucalyptus deglupta

2021 ◽  
Vol 2120 (1) ◽  
pp. 012003
Author(s):  
R Sukumaran ◽  
B L Chua ◽  
N Ismail
Keyword(s):  
Response Surface Methodology ◽  
Response Surface ◽  
Bioactive Compounds ◽  
Osmotic Dehydration ◽  
Hot Air Drying ◽  
Air Drying ◽  
Constant Weight ◽  
Hot Air ◽  
Ultrasound Assisted ◽  
Drying Conditions

Abstract Eucalyptus deglupta is one of the promising medicinal plants from Mytracea family consisting of bioactive compounds that are to be used in medications. The bioactive compounds present in Eucalyptus deglupta were extracted at the best yield using a hybrid drying method consisting of ultrasound assisted osmotic dehydration (UOAD) and hot air drying in this study. The drying conditions of UAOD were optimised with response surface methodology (RSM) to attain the highest antioxidant activity via of DPPH radical scavenging assay. Four parameters were optimised with response surface methodology, namely concentration of sucrose (v/w), temperature (°C), duration of drying and intensity of ultrasound (%) ranged from 30% to 50%, 20°C to 60°C, 40 min to 100 min and 60% to 100%, respectively. A series of 27 combinations of the UAOD drying conditions were performed and followed by hot air drying performed at 60°C until a constant weight was achieved. A moderate scavenging activity of DPPH assay (56.12%) was achieved at a concentration of sucrose, temperature, duration of drying and intensity of ultrasound of 50%, 40°C, 100 min and 264 W, respectively.

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.

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