Optimization by Orthogonal Array Design of Heat Pump Drying Process for Apple Slices under Oxygen Condition

doi:10.7506/spkx1002-6630-201404001

Abstract

Abstract:

This study was conducted to dry fresh-cut red Fuji apple slices using nitrogen as drying medium to reduce the
oxygen concentration in a heat pump dryer. The influences of drying temperature, slice thickness, oxygen concentration and
air speed on drying rate, brightness, vitamin C (VC) content and total phenol content were investigated. The experiment
results of orthogonal array design showed that the optimal drying parameters were as follows: temperature, 55 ℃; slice
thickness, 5 mm; and oxygen volume fraction, 5%. The moisture content of apple slices dried under these conditions was
5.83%, brightness value 83.01, VC content 3.68 mg/100 g, and total phenol content 68.26 mg/100 g.

CLC Number:

TS255.4

LUO Lei, ZHI Zi-jian, LIU Yun-hong, ZHU Wen-xue, ZHANG Yu-xian, ZHU Min, WANG Qiang. Optimization by Orthogonal Array Design of Heat Pump Drying Process for Apple Slices under Oxygen Condition[J]. FOOD SCIENCE, 2014, 35(4): 1-5.

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