بهينه‌سازي خشك كردن اسمز-خلأ گلابي با روش سطح پاسخ

Response surface methodology was used for optimization of osmo-vacuum drying of pear. The effect of drying temperature(50-70°C), vacuum pressure(10-30 kPa) and drying time(180-300 min) as independent variables were investigated on the moisture content, shrinkage and rehydration ratio of pear slices as dependent variables(responses). The optimum osmo-vacuum drying conditions for minimum moisture content and shrinkage and maximum rehydration ratio were 56° C drying temperature, 10 kPa vacuum pressure and 250 min drying time. At this optimum conditions moisture content, shrinkage and rehydration ratio were found to be 23%, 67% and 1.45, respectively.