Optimization of combined microwave and hot air drying technology for purple cabbage by Response Surface Methodology (RSM)

• Main Authors: Jing Liu, Xiangli Li, Yanmin Yang, Haixiang Wei, Liping Xue, Min Zhao, Jinxiu Cai
• Format: Article
• Language: English
• Published: Wiley 2021-08-01
• Series: Food Science & Nutrition
• Subjects: combined drying; drying quality; hot air drying; microwave drying; processing optimization; purple cabbage
• Online Access: https://doi.org/10.1002/fsn3.2444

Abstract Purple cabbage is one of the world's most widely consumed vegetables with high nutritional values containing the antioxidants and anti‐inflammatory activity of anthocyanins, vitamins, and minerals. But due to rapid postharvest quality decay, novel processing techniques including drying are required. In order to determine the conditions of combined microwave and hot air drying for purple cabbage, factors affecting the drying process including microwave density, hot air temperature, and the dry base water content at conversion point were investigated using the anthocyanin content, DPPH antioxidant capacity, chewiness, △E, rehydration ratio, and average drying rate as responses. The combined drying conditions were optimized considering three independent variables at three different levels by response surface methodology. The results showed that the processing parameters of purple cabbage with combined microwave and hot air drying technology were microwave density at 2.5 W/g, moisture content of conversion point at 4.0 g/g, and hot air temperature at 55°C. Under these conditions, the anthocyanin content, DPPH antioxidant capacity, chewiness, △E, rehydration ratio, average drying rate, and overall score of the dried purple cabbage were 175.87 mg/100 g, 87.59%, 4,521.468 g, 26.5, 4.3, 0.76 g/min, and 0.785, respectively. Therefore, combined microwave and hot air drying technology is an effective, suitable method for drying purple cabbage.