Optimization of the technological process for the production of dried soursop ( Annona muricata Linn) for vitamin C content by response surface methodology

Abstract

Soursop is a popular edible fruit in the world, because of its delicious taste as well as its pharmacological values and therapeutic uses. However, this is also a perishable fruit. To increase the value of this fruit, we conducted a study to optimize the process of creating dried soursop products by the response surface method. The optimal value was osmosis at 45 cmHg pressure and heat pump drying at 25°C, obtaining the dried soursop product with the highest vitamin C content of 0.382 ± 0.011 (mg/g DW).