The effect of pre‐drying treatment and drying conditions on quality and energy consumption of hot air‐dried celeriac slices: Optimisation

Abstract

Celeriac is a good source of fibre, trace minerals, and phenolic compounds; it has a pleas-ant aroma but is a perishable material, prone to discolouration. This research investigated the opti-misation of the quality and energy demand in hot‐air dried celeriac slices. The experiment utilised the I‐optimal design of response surface methodology with 30 experiment runs. Pre‐drying treatments (blanching at 85 °C, three minutes; dipping in 1% citric acid solution, three minutes; no pre-drying treatment), drying temperatures (50, 60, and 70 °C), air velocities (1.5, 2.2, and 2.9 m/s), and thickness (three‐, five, and seven‐mm) were applied. The drying conditions affected drying time significantly (p < 0.0001). The model by Midilli and others and the logarithmic model fitted best with celeriac slices drying kinetics. Blanched samples had a higher ΔE*ab (total colour difference) and BI (browning index) but lower WI (whiteness index) than samples with other pre‐drying treatments. The rehydration ratio decreased with the increase of sample thickness and blanching (p < 0.0001). A quadratic model described the specific energy consumption (Es) best. The dried samples compared with fresh samples had increased antioxidant activity but decreased total phenolic compound value. The optimisation solution chosen was 58 °C drying temperature, 2.9 m/s air velocity, and 4.6 mm sample thickness with acid pre‐drying treatment.