OPTIMIZATION OF DRYING CHARACTERISTICS OF MANDARIN SLICES THROUGH BOX-BEHNKEN DESIGN APPLICATION

Advances in Food Sciences, cilt.4, sa.22, ss.133-141, 2022 (Hakemli Dergi)

In recent years, the production of high quality

dried products in drying processes has begun to gain

importance. Optimization studies are carried out to

determine the change and loss of important quality

criteria in dried fruit. In this study, the effects of parameters

of drying mandarin slices, such as drying

temperature (60-80 °C), slice thickness (4-8 mm)

and drying air velocity (1-2 m/s), on some quality

properties were determined. A total of 17 drying, including

5 central points and 12 drying, were performed

according to Box-Behnken design. The parameters

of drying time (DT), ascorbic acid (AA)

and 5-hydroxymethyl furfural (HMF) were found

significant (p <0.0001). The minimum value of the

DT and HMF parameter, and maximum value of AA

parameter were selected optimization conditions for

drying mandarin with hot air. The resulted optimization

parameters were drying temperature of 60 °C,

slice thickness of 4 mm, drying air velocity of 1.45

m / s. At these optimum parameter values; DT, AA

and HMF values were found as 594.12 minutes,

198.30 mg/100 g DM and 104.74 ppm, respectively.

It is thought that the optimum drying conditions determined

by this study will make contribution to the

production of dried mandarin.