Optimization of microwave-assisted drying of Jerusalem artichokes (Helianthus tuberosus L.) by response surface methodology and genetic algorithm

  • E. KARACABEY Food Engineering Department, Engineering Faculty, Suleyman Demirel University, Isparta
  • C. BALTACIOGLU Department of Food Engineering, Faculty of Engineering, Niğde University, Konya
  • M. CEVIK Agriculture and Fisheries Directorate, Ministry for EU Affairs, Ankara
  • H. KALKAN Computer Engineering Department, Engineering Faculty, Suleyman Demirel University, Isparta

Abstract

The objective of the present study was to investigate microwave-assisted drying of Jerusalem artichoke tubers to determine the effects of the processing conditions. Drying time (DT) and effectivemoisture diffusivity (EMD) were determined to evaluate the drying process in terms of dehydration performance, whereas the rehydration ratio (RhR) was considered as a significant quality index. A pretreatment of soaking in a NaCl solution was applied before all trials. The output power of the microwave oven, slice thickness and NaCl concentration of the pretreatment solution werethe three investigated parameters. The drying process was accelerated by altering the conditions while obtaining a higher quality product. For optimization of the drying process, response surface methodology (RSM) and genetic algorithms (GA) were used. Model adequacy was evaluated for each corresponding mathematical expression developed for interested responses by RSM. The residual of the model obtained by GA was compared to that of the RSM model. The GA was successful in high-performance prediction and produced results similar to those of RSM. The analysis and results of the present study show that both RSM and GA models can be used in cohesion to gain insight into the bioprocessing system.
Published
2016-03-02
How to Cite
KARACABEY, E. et al. Optimization of microwave-assisted drying of Jerusalem artichokes (Helianthus tuberosus L.) by response surface methodology and genetic algorithm. Italian Journal of Food Science, [S.l.], v. 28, n. 1, p. 121-130, mar. 2016. ISSN 1120-1770. Available at: <https://www.chiriottieditori.it/ojs/index.php/ijfs/article/view/466>. Date accessed: 13 nov. 2019. doi: https://doi.org/10.14674/1120-1770/ijfs.v466.

Keywords

Jerusalem artichoke, microwave-assisted drying, effective moisture diffusivity, response surface methodology, genetic algorithm