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KMID : 1024420210250040375
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Food Engineering Progress
2021 Volume.25 No. 4 p.375 ~ p.383
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Optimization of Manufacturing Conditions for Dried Sweet Pumpkin Using Response Surface Methodology (RSM)
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Song Jung-Mu
Kim Ha-Yun
Jang Hyun-Wook
Cho Yong-Sik
Hwang Young
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Abstract
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This study analyzed physicochemical characteristics by pretreatment method and optimized drying conditions for dried sweet pumpkin using response surface methodology (RSM). Dry heat, wet heat, and microwave were the three pretreatment methods chosen to remove off-flavor and to increase the processing aptitude of sweet pumpkin before the pretreatment time with the same gelatinization viscosity was set. Furthermore, the dried sweet pumpkin’s quality characteristics were compared before and after hot air drying. As a result, microwave treatment was set as the optimal pretreatment method for the hot air drying of sweet pumpkin, while the optimal hot air drying conditions were confirmed using the RSM. For the RSM, drying temperature and time were set as independent variables, whereas the physicochemical characteristics of the dried sweet pumpkin were set as the dependent variables for optimizing drying conditions. As a result of the optimization, the temperature of 43oC and 7.2 h were selected as the optimal drying conditions. In comparing the values, the optimal ratio was more than 90%, and the corresponding values were within the 95% confidence interval and prediction interval, so the suitability of the experimental design and model was verified.
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KEYWORD
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sweet pumpkin, drying, pretreatment, quality, RSM
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