Process Optimization of Microwave-vacuum Freezing Combined Drying of Green Pepper by Response Surface Methodology and Its Quality Analysis
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Abstract:
In this study, green pepper was dried by the microwave-vacuum freezing combined drying method. The effects of microwave power, moisture content at the intermediate conversion point and vacuum freeze-drying time on the vitamin C content, sensory score, rehydration ratio and a* of the dried green pepper were studied. The microwave-vacuum freezing combined drying process was optimized by the single factor experiments and response surface experiments, and the nutritional components and flavor of the green pepper products via combined drying were compared and analyzed. Finally, the effects of microwave-vacuum freezing combined drying, microwave drying and vacuum freeze drying on the drying quality of green pepper were studied. The results showed that the optimal process conditions for combined drying were microwave power 381.17 W, moisture content at the intermediate conversion point 61.81%, vacuum freeze drying time 12.04 h. The three kinds of combined drying green pepper products showed certain differences in nutritional contents and flavors. The green pepper products subjected to microwave-vacuum freezing combined drying and vacuum freeze drying were superior to those subjected to microwave drying in terms of texture, microstructure, and certain physicochemical indexes.
