Optimization of hot air drying technology for bamboo shoots by response surface methodology
نویسندگان
چکیده
The drying characteristics of bamboo shoot slices were experimentally studied in a hot air system. individual and combined influence temperature, velocity, slice thickness on the process was analyzed. chromatic aberration rehydration ratio used as response indicators, 17-group experimental optimization carried out using surface methodology. According to analysis, temperature 60.4 °C, an velocity 0.4 m/s, 0.2 cm optimal conditions for shoots. predicted dried 10.46 12.03, respectively. A validation experiment conducted under optimum confirm applicability models.
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ژورنال
عنوان ژورنال: Food Science and Technology
سال: 2023
ISSN: ['2331-513X', '2331-5156']
DOI: https://doi.org/10.5327/fst.128422