Optimization of drying conditions for microwave-vacuum drying of tomato snack bars using response surface methodology
Food Chemistry: X, cilt.39, 2026 (SCI-Expanded, Scopus)
- Yayın Türü: Makale / Tam Makale
- Cilt numarası: 39
- Basım Tarihi: 2026
- Doi Numarası: 10.1016/j.fochx.2026.104365
- Dergi Adı: Food Chemistry: X
- Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, BIOSIS, Chemical Abstracts Core, Chimica, Compendex, EMBASE, INSPEC, Directory of Open Access Journals
- Anahtar Kelimeler: Box-Behnken design, Microwave vacuum drying, Physicochemical properties, Response surface methodology, Tomato snack bars
- Orta Doğu Teknik Üniversitesi Adresli: Evet
Özet
The study focused on optimizing microwave-vacuum drying (MVD) for tomato snack bars using response surface methodology (RSM). Key variables included drying time, microwave power, and absolute chamber pressure, with a Box-Behnken design testing power levels (1.0, 1.2, 1.4 kW), pressures (0.2, 0.35, 0.5 bar), and drying times (8, 10, 12 min). Targets for water activity (0.50), moisture content (15%), and hardness (45 N) were set based on comparable studies in snack bar literature. The goal was to maximize lycopene and redness, indicated by the a⁎/b⁎ value, whereas energy demand was calculated as a deterministic objective. The optimal parameters were identified as 1.28 kW power, 0.46 bar pressure, and 9.2 min drying time, achieving a desirability of 0.83. At the selected condition, the experimental values were water activity (0.494), moisture content (15.15%), lycopene (216.5 mg/kg), redness (a⁎/b⁎) of 0.806, hardness (54.35 N), and the corresponding theoretical energy estimate was 1424 kJ.