Optimization of frozen wild blueberry vacuum drying process
The objective of this research was to optimize the vacuum drying of frozen blueberries in order to preserve health benefits phytochemicals using response surface methodology. The drying was performed in a new design of vacuum dryer equipment. Investigated range of temperature was 46-74°C an...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Association of Chemical Engineers of Serbia
2015-01-01
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| Series: | Hemijska Industrija |
| Subjects: | |
| Online Access: | http://www.doiserbia.nb.rs/img/doi/0367-598X/2015/0367-598X1400022S.pdf |
| Summary: | The objective of this research was to optimize the vacuum drying of frozen
blueberries in order to preserve health benefits phytochemicals using
response surface methodology. The drying was performed in a new design of
vacuum dryer equipment. Investigated range of temperature was 46-74°C and of
pressure 38-464 mbar. Total solids, total phenolics, vitamin C, anthocyanin
content and total color change were used as quality indicators of dried
blueberries. Within the experimental range of studied variables, the optimum
conditions of 60 °C and 100 mbar were established for vacuum drying of
blueberries. Separate validation experiments were conducted at optimum
conditions to verify predictions and adequacy of the second-order polynomial
models. Under these optimal conditions, the predicted amount of total
phenolics was 3.70 mgCAE/100dw, vitamin C 59.79 mg/100gdw, anthocyanin
content 2746.33 mg/100gdw, total solids 89.50% and total color change 88.83.
[Projekat Ministarstva nauke Republike Srbije, br. TR 31044] |
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| ISSN: | 0367-598X 2217-7426 |