Optimization of Drying Conditions for Chamchwi (Aster scaber Thunb.) Using the Response Surface Methodology with a Central Composition Design
Ji Soo Kim,
Hyun Wook Jang,
Yong Sik Cho
et al.
Abstract:This study aimed to establish the optimal drying conditions that minimize quality changes during hot air drying for Chamchwi, a leafy vegetable. Drying temperature (50, 60, 70°C) and time (60, 150, 240 min) were set as independent variables, and the physicochemical characteristics were analyzed after drying. A central composite design was used to design 13 experimental points, and the dependent variables included moisture content, water absorption capacity, chromaticity, strength, total polyphenols, total flav… Show more
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