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Pulsed vacuum drying of kiwifruit slices and drying process optimization based on artificial neural network

文献类型： 外文期刊

作者： Liu, Zi-Liang 1 ; Wei, Zi-Yu 1 ; Vidyarthi, Sriram K. 2 ; Pan, Zhongli 2 ; Zielinska, Magdalena 3 ; Deng, Li-Zhen 1 ;

作者机构： 1.China Agr Univ, Coll Engn, Beijing, Peoples R China

2.Univ Calif Davis, Dept Biol & Agr Engn, Davis, CA 95616 USA

3.Univ Warmia & Mazury, Dept Syst Engn, Olsztyn, Poland

4.Xinjiang Acad Agr Sci, Agr Mechanizat Inst, Urumqi 830091, Peoples R China

关键词： Kiwifruit; pulsed vacuum drying; color; vitamin C; artificial neural network; comprehensive evaluation method; SEM; heat map

期刊名称：DRYING TECHNOLOGY （ 影响因子：4.452； 五年影响因子：4.034 ）

ISSN： 0737-3937

年卷期：

页码：

收录情况： SCI

摘要： In current work, the effects of drying temperature (60, 65, 70, and 75 degrees C), vacuum pressure duration (VPD; 6, 9, 12, and 15 min), and ambient pressure duration (APD; 2, 3, and 4 min) on drying kinetics and quality attributes of kiwifruit slices during pulsed vacuum drying (PVD) were explored. An artificial neural network (ANN) model combined with a comprehensive method was applied to evaluate the optimal drying condition. Results showed that drying parameters significantly affected the drying kinetics, color, and vitamin C content of kiwifruit slices except for rehydration ratio. The shortest drying time, i.e., 432 min, was obtained at a drying temperature of 75 degrees C, VPD of 12 min, and APD of 3 min. The lowest total color change (Delta E) occurred to dried products at 65 degrees C, VPD of 12 min, and APD of 4 min. The vitamin C content of dried product decreased with the increase of APD. The optimal condition predicted by ANN was 65 degrees C, VPD of 12 min, and APD of 2 min, which obtained the highest comprehensive score of dried kiwifruit slice. The relative error percentage between the predicted and experimental compressive score at optimal condition was 2.92%.

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