The Optimization of Hybrid (Microwave–Conventional) Drying of Sweet Potato Using Response Surface Methodology (RSM)

Abstract

Hybrid microwave–hot air (MW–HA) drying of sweet potatoes was optimized using a face-centered central composite design (FCCCD) with response surface methodology through the desirability function. The independent variables were drying temperature (50–70 °C) and microwave power (0–180 W), while the investigated responses were the drying time (Dt), the rehydration ratio (RR), the water-holding capacity (WHC), the antioxidant activity change (AA-PC), the total phenolic content change (TPC-PC), and the beta-carotene content change (BC-PC). The main criteria for the optimization of hybrid drying of sweet potatoes was to produce dried potatoes in the shortest drying time with a maximum RR and WHC and with minimum bioactive content (AA, TPC, and BC) loss. The optimum conditions were found to be a drying temperature of 54.36 °C with a microwave power of 101.97 W. At this optimum point, the Dt, RR, WHC, AA-PC, TPC-PC, and BC-PC were 61.76 min, 3.29, 36.56, 31.03%, −30.50%, and −79.64%, respectively. The results of this study provide new information about the effect of the hybrid drying method (MW–HA) on the rehydration ability and bioactive compounds of sweet potatoes, as well as the optimum values of the process.

Keywords

• food drying
• hybrid drying
• sweet potato
• optimization
• response surface methodology (RSM)
• beta-carotene