PROCESS OPTIMIZATION OF BANANA THIN-LAYER DRYING USING RESPONSE SURFACE METHODOLOGY

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KARIMI F.; DEHGHANNYA J.; GHANBARZADEH B.

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ISSN: 2588-4824

Journal Paper

Paper Information

Journal: JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ) Year:2014 | Volume:23 | Issue:4 Page(s): 483-499

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Information Journal Paper

Title

PROCESS OPTIMIZATION OF BANANA THIN-LAYER DRYING USING RESPONSE SURFACE METHODOLOGY

Author(s)

KARIMI F. | DEHGHANNYA J. | GHANBARZADEH B. | Issue Writer Certificate

Keywords

PROCESS OPTIMIZATIONQ2

THIN-LAYER DRYINGQ2

RESPONSE SURFACE METHODOLOGYQ1

BANANAQ2

Abstract

Drying is one of the old methods used for preserving foods, however, due to possible occurrence of some undesirable changes in dried foods, its control is specifically important. RESPONSE SURFACE METHODOLOGY (RSM) is set of techniques used for controlling and optimizing processes where a desired surface is affected by many variables. Thus, RSM can be one of the appropriate methods for controlling time and various drying conditions. In this study, THIN-LAYER DRYING of BANANA was conducted at four temperatures (50, 60, 70 and 80oC), three inlet air velocities (0.5, 1 and 1.5 m/s) and three BANANA thicknesses (2, 4 and 6 mm). The results showed that the highest desirability (0.91) in order to minimize moisture content and maximize drying rate achieved at 80°C temperature, 1.5 m/s inlet air velocity, 100 min drying time and 2 mm thickness.

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APA: Copy

KARIMI, F., DEHGHANNYA, J., & GHANBARZADEH, B.. (2014). PROCESS OPTIMIZATION OF BANANA THIN-LAYER DRYING USING RESPONSE SURFACE METHODOLOGY. JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ), 23(4), 483-499. SID. https://sid.ir/paper/148574/en

Vancouver: Copy

KARIMI F., DEHGHANNYA J., GHANBARZADEH B.. PROCESS OPTIMIZATION OF BANANA THIN-LAYER DRYING USING RESPONSE SURFACE METHODOLOGY. JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ)[Internet]. 2014;23(4):483-499. Available from: https://sid.ir/paper/148574/en

IEEE: Copy

F. KARIMI, J. DEHGHANNYA, and B. GHANBARZADEH, “PROCESS OPTIMIZATION OF BANANA THIN-LAYER DRYING USING RESPONSE SURFACE METHODOLOGY,” JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ), vol. 23, no. 4, pp. 483–499, 2014, [Online]. Available: https://sid.ir/paper/148574/en

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