Optimization of drying parameters for chestnut fruits using central composite design

Abstract

The chestnut drying process was optimized by Response Surface Methodology (RSM). A central composite design with two numerical factors was selected for modelling the drying process. The numerical factors were air temperature from 40 to 60°C and air velocity from 0.75 to 1.75 m s-1. The investigated responses were color values, including lightness (L*), redness (a*), yellowness (b*), total color changes (ΔE) and browning index (BI). The study revealed that the drying temperature was significantly effective on lightness, redness, total color changes and browning index. However, none of the independent variables were significant on yellowness. The L*, a*, ΔE and BI of chestnuts during drying process were adequately described by RSM models. According to desirability function, the optimum drying conditions of chestnuts were 40°C and 0.75 m s-1 air. At optimum conditions, predicted L*, a*, ΔE and BI values were 76.34, -0.20, 7.45 and 17.00, respectively. Under optimized conditions the experimental values of L* (77.46), a* (-0.36), ΔE (6.31) and BI (16.88) agreed with the predicted values. RSM was not successful to develop a satisfactory model for b* values of chestnuts during drying process.