Dang Thi CUONG, Pham Thanh TUNG, Do Thuy Khanh LINH, Nguyen Dang My DUYEN, Nguyen Tan DZUNG; Study of Production Technology for Pennywort Powder by Cold-Drying Method; Recent Advances in Food Science; 2020; 3(1): 268-278

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Dang Thi CUONG, Pham Thanh TUNG, Do Thuy Khanh LINH, Nguyen Dang My DUYEN, Nguyen Tan DZUNG; Study of Production Technology for Pennywort Powder by Cold-Drying Method; Recent Advances in Food Science; 2020; 3(1): 268-278

The aim of this research was to develop and solve the experimental mathematical model which described the cold-drying process to produce pennywort powder product. Results obtained were to build the multi-objective optimization for cold-drying process of pennywort and the product after drying was good quality, the moisture content was met requirement and the energy cost reached lowest level. The technological mode of cold-drying process for pennywort was found out by solving multi-objective optimization as follow: the optimal drying temperature was 44.24⁰C, the optimal drying time was 14.12hours and the optimal drying velocity was 12.83m/s. Corresponding to these optimal factors, the solute concentration reached the minimum value of 11.31%; moisture content reached the minimum value of 3.65%; ΔE of 2.056 while the energy consumption for 1kg final product reached the minimum value of 1.1 kWh / kg.