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Optimization of microwave-vacuum drying processing parameters on the physical properties of dried Saskatoon berries

Venkatesh Meda
  • Department of Chemical and Biological Engineering, University of Saskatchewan, 57 Campus Drive, Saskatoon, SK, S7N5A9, Canada
  • Other articles by this author:
  • De Gruyter OnlineGoogle Scholar
/ Pranabendu Mitra / Jong Hyeouk Lee
  • Rural Development Administration (RDA), 300 Nongsaengmyeong-ro, Wansan-gu, Jeonju-si, Jeollabuk-do 54875, Republic of Korea
  • Other articles by this author:
  • De Gruyter OnlineGoogle Scholar
/ Kyu Seob Chang
  • ReSEAT Program, Korea Institute of Science and Technology Information (KISTI), Daejeon, 305-806, Republic of Korea
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  • De Gruyter OnlineGoogle Scholar
Published Online: 2016-01-11 | DOI: https://doi.org/10.1515/opag-2016-0002


The objective of this study is to optimize the microwave-vacuum drying parameters (microwave power, drying time and fruit load) on the physical properties of dried Saskatoon berries. Response surface methodology combined with central composite rotatable design was used to observe the effect of microwave-vacuum drying processing variables and optimize the drying conditions for the physical properties as response variables (moisture content, rehydration ratio, hardness, L value and total color difference) of the microwave-vacuum dried Saskatoon berries. The response variables were effectively modeled as the function of independent variables for the regression as well as response surface modeling. The regression and response surface modeling indicated that increasing microwave power and drying time and deceasing fruit load decreased moisture content but increased rehydration ratio, hardness, L value and total color difference of the microwave-vacuum dried Saskatoon berries. Also, the numerical combining with graphical optimization indicated that microwave power (5.8 – 6.5 kW), drying time (52-59 min) and fruit load (10-10.25 Kg) were very effective to improve the studied physical properties of the dried Saskatoon berries. The findings are expected to be helpful for the process development of commercial scale microwave-vacuum drying of Saskatoon berries within the experimental range.

Keywords: Saskatoon berries; Microwave drying; Process optimization; Response surface methodology; CCRD


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About the article

Received: 2015-10-06

Accepted: 2015-12-12

Published Online: 2016-01-11

Citation Information: Open Agriculture, Volume 1, Issue 1, ISSN (Online) 2391-9531, DOI: https://doi.org/10.1515/opag-2016-0002.

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©2016 Venkatesh Meda, et al. . This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License. BY-NC-ND 3.0

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