Optimization of Drying Conditions ofXanthosoma sagittifolium(Tannia) Tubers in Tray Dryer Using Response Surface Methodology

Abstract

Drying conditions for Xanthosoma sagittifolium tubers were optimized using response surface methodology. A face‐centered central composite design with two numerical factors and one categorical factor was selected for conducting the experiments. The numerical factors selected were air temperature from 50 to 70C, and drying time from 4 to 8 h while shape of the cut tubers i.e., slices or cubes was the categorical factor. The responses investigated were water loss, final moisture content, rehydration coefficient and peak viscosity. The study revealed that the effect of all the factors was significant on the responses. The optimum condition obtained using the desirability function for achieving the desired product was found at the temperature of 68.57C and the drying time of 5.51 h for slices. The values of moisture content, water loss, rehydration coefficient and peak viscosity at the optimum drying condition were 0.43% dry basis, 68.55 g/100 g sample, 0.84 and 4039.4 cP, respectively. Practical Applications The tubers of Xanthosoma contain reasonable amounts of calcium, phosphorus, and vitamins A and B. The starch present in Xanthosoma tubers is easily digestible because of its small granule size. The protein and dietary fiber content of the edible portion is also high as compared with other root and tuber crops. It can be used in the preparation of baby foods and diets of people allergic to cereal proteins. Although the production of Xanthosoma sagittifolium is high worldwide and has the potential of meeting the energy requirements of the consumer because of its high starch content and better starch quality, there are very few studies related to drying of X. sagittifolium tubers to increase the shelf life of the product. Therefore, the present study becomes important as proper understanding of the drying process of Xanthosoma tubers is necessary for the process to become industrially feasible.

Optimization of Combined Drying for Lettuce Using Response Surface Methodology

“…RSM is considered as a useful technique for modeling and analysis in applications where a response of interest (or output) is influenced by several factors. The objective of RSM is to optimize this response and it has been extensively applied for different drying processes in foods , Gomes et al 2013, Abano et al 2014, Farbod et al 2014, Blibech et al 2014, Shi et al 2014, Singh et al 2015, Borah and Sit, 2015, Derossi et al 2015, Esan et al 2015. RSM has important applications for the design, development and formulation of new products, as well as in the improvement of existing new product design.…”

Effect of Thin-Layer Drying on the Quality Parameters of Persimmon Slices

“…Similar results were reported on drying of cauliflower (Gupta et al, 2013), at temperature (55-65°C) and air velocity (55-60 m/min). The rehydration of tannia slices initially decreased then increased to maximum with increase in air temperature (Borah and Sit, 2015). In case of persimmon, the rehydration ratio is found to be less at high temperature.…”

“…RSM plays a major role in reducing the number of experiments to evaluate multiple variations and their interactions on the dependent variables (Burande et al, 2008). Many researchers worked on optimization of drying process of pear (Amiripour et al, 2015), tomato (Abano et al, 2014), tannia (Borah and Sit, 2015), and cauliflower (Gupta et al, 2013). However, few works are available in the literature on drying of persimmon (Demiray and Tulek, 2017;Doymaz, 2012;Jia et al, 2019), where ascorbic acid was identified as the essential bio-active compound present in persimmon.…”

Physicochemical properties and microstructure of the pregelatinized tannia flour prepared by a simple parboiling method

“…Some researchers conducted a study of processing bulbs of tannia into flour; for example, Pérez et al (2007) compared the physicochemical properties of tannia flour and taro flour. Borah and Sit (2015) optimized the drying conditions of tannia tubers in flour production using response surface methodology, and Hoyos-Leyva et al (2017) characterize the physical and chemical properties of tannia flour. The physical, chemical, and functional characteristics of tannia flour determine the quality of foods made from it.…”