Optimization of explosion puffing drying for browning control in Muskmelon (Cucumis melo L.) using Taguchi orthogonal arrays

Abstract

The present study aimed at optimizing explosion puffing drying (EPD) method for browning control in muskmelon (Cucumis melo L.) using Taguchi design approach. Results of the pre-study of the EPD process showed that the following steps including color fixation, pre-drying temperature, and drying temperature/time of puffed samples, have the most effects on browning. According to the Taguchi orthogonal experiments design, 0.6% sodium chloride, 0.15% calcium chloride, 0.10% l-cysteine and 0.6% citric acid for color fixative solution, 65 °C for pre-drying and 70 °C during 150 min for drying of puffed samples considered as the optimized condition (OP) to minimize browning during the EPD process. Results of related indexes to browning indicated that OP condition can significantly protect protein, reducing sugars, and phenolic compounds degradation; maintain the pH stability; prevent polyphenol oxidases and peroxidase enzymes activities, control of 5-HMF formation and control of changes in color related parameters (L*, a*, b and ΔE∗). This work provides promising results for developing effective drying of muskmelon using EPD.