Optimisation of drying of Sorbus aucuparia fruit processing derivatives using the response surface methodology

Abstract

In any food production process, it is important not only to produce a high quality product, but also to minimise production waste and reduce energy consumption. In recent years, customers have also been paying particular attention to biological value, which has led to an increase in the popularity of natural products. Finding new types of unconventional raw materials and choosing a rational way to process them is an important task for scientists. The object of study in this case was the fruit of Sorbus aucuparia. The purpose of the study was to determine the influence of the interdependence of technological parameters and to establish the optimal parameters for rowan drying using the method of mathematical modelling, namely the response surface methodology. The process of processing Sorbus aucuparia fruit included preliminary freezing, defrosting, osmotic dehydration, drying and grinding. Research methods. The modelling and processing of experimental data was performed using the Statistica 10 package, namely, the construction of the experiment planning matrix in the form of a table, the finding of response functions, regression and analysis of variance models. The method specified in DSTU 8004:2015 was used to determine the mass fraction of moisture. The content of vitamin C in the experimental powder samples was studied using the HPLC method (high-performance liquid chromatography). Results. According to the solved model for all the presented rowan fruits, the optimal value is the drying temperature (50...55)°С, at which the maximum desirable value of moisture content, vitamin C content in products and attractive appearance are observed. A factor that affects the drying of wild berry derivatives is the duration of the process. The optimal value is a drying time of 110...120 minutes.