The Optimization of Parameters for Vegetable Spin Drying Using Design of Experiment
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Abstract
This study proposes using a factorial experimental design method to determine optimal parameters for controlling water removal from fresh-cut vegetables. The objective was to achieve maximum efficiency of water removal and increase the shelf life. The tests were conducted on samples of three leafy vegetables, including lettuce, green cos and green oak, with the samples weighing 1, 2, and 3 kilogram; the speeds of water removal were 85, 130, and 180 rpm; and time was 5, 10, and 15 minutes. The output parameters were the amount of vegetable water removed and the shelf life which made for 64 tests in total. The amount of water removed from vegetables was compared with the initial weight. The results showed that removal of water from lettuce weighing 3 kilograms, at 180 rpm, for 15 minutes was up to 98 %; 96.50 % for 1 kilogram of green cos at 180 rpm for 10 minutes can remove water from vegetables up to and 96.50 % for 1 kilogram of green oak at 180 rpm for 15 minutes. The shelf life of vegetables after drying was compared when stored in the fridge in a perforated plastic bag at 8 - 10 °C. The results showed that lettuce had a 15-day shelf life, green cos had a 12-day shelf life, and green oak had a 13-day shelf life. The shelf life was increased by 80, 66.67 and 20.08 %, respectively, compared with the conventional method. Therefore, it can be concluded that the proposed method was able to obtain optimal parameters for effective spin-drying of each type of vegetable.
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