Effect of Thin-Layer Drying on the Quality Parameters of Persimmon Slices

Persimmon (Diospyros kaki) is an important, underutilized fruit crop of India. The thin layer drying persimmon slices would make it a perfect snack that can be used in various recipes. process was optimized using Box–Behnken design response surface methodology. Three categorical independent variables, such as temperature (50–70°C), air velocity (0.5–1.5 m/s), and sample thickness (4–8 mm), were considered for the study. variables include time, ascorbic acid content, browning index, rehydration ratio investigated. showed significant effect on time. Browning index significantly affected by velocity. As per given experimental constraints, optimum solutions obtained (58°C), (1.40 slice (4 mm). predicted responses combination time (442.55 min), (8.61 mg/g dry matter), (0.396 absorbance unit), (5.47%). Therefore, this study beneficial scaling up industrial commercial production to ensure smooth processing achieve profitable path.