Abstract
The feasibility of optimization of dehydration processes with respect to quality factors such as nutrient content, and organoleptic quality has been demonstrated for several cases typical of food dehydration. For the case of air-dehydration of potatoes, a simulation-optimization procedure based on the complex method was used to find the optimal dryer-temperature control for minimizing vitamin C loss for a given drying time. Optimal dryer-temperature control was also determined for minimizing drying time given a specified extent of vitamin loss. The procedures used kinetic models of ascorbic acid degradation and of heat and mass transfer during drying of the potatoes.
| Original language | English |
|---|---|
| Pages | 295-299, pn |
| State | Published - 1984 |
| Externally published | Yes |