LAPSE:2019.1336
Published Article
LAPSE:2019.1336
Optimization of Microwave Coupled Hot Air Drying for Chinese Yam Using Response Surface Methodology
Hanyang Wang, Dan Liu, Haiming Yu, Donghai Wang, Jun Li
December 10, 2019
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.
Keywords
Chinese yam, microwave coupled hot air, process optimization, rehydration ratio, total sugar content
Suggested Citation
Wang H, Liu D, Yu H, Wang D, Li J. Optimization of Microwave Coupled Hot Air Drying for Chinese Yam Using Response Surface Methodology. (2019). LAPSE:2019.1336
Author Affiliations
Wang H: College of Engineering, Heilongjiang Bayi Agricultural University, Daqing 163319, China; Department of Biological and Agricultural Engineering, Kansas State University, Manhattan, KS 66502, USA
Liu D: College of Engineering, Heilongjiang Bayi Agricultural University, Daqing 163319, China; Department of Biological and Agricultural Engineering, Kansas State University, Manhattan, KS 66502, USA
Yu H: College of Engineering, Heilongjiang Bayi Agricultural University, Daqing 163319, China; College of Electrical and Information, Northeast Agricultural University, Harbin 150006, China
Wang D: Department of Biological and Agricultural Engineering, Kansas State University, Manhattan, KS 66502, USA
Li J: Department of Biological and Agricultural Engineering, Kansas State University, Manhattan, KS 66502, USA [ORCID]
Journal Name
Processes
Volume
7
Issue
10
Article Number
E745
Year
2019
Publication Date
2019-10-15
Published Version
ISSN
2227-9717
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PII: pr7100745, Publication Type: Journal Article
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LAPSE:2019.1336
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doi:10.3390/pr7100745
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Dec 10, 2019
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Dec 10, 2019
 
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Calvin Tsay
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