Infrared drying of persimmon: Impact of drying parameters on drying time and product characteristics

Abstract The impact of infrared drying parameters on drying time and qualitative characteristics of persimmon was investigated using varied sample thickness (3, 5, and 7 mm), air velocity (0.5, 1.25, and 2 ms-1), and infrared power level (1000, 1500, and 2000 W). The box-Behnken design of the response surface methodology was employed to develop drying tests that demonstrate the connection between input and output variables. The outcomes revealed that the drying time was reduced by reducing sample thickness and air velocity and raising the infrared power level. The total phenolic content, antioxidant activity (IC50), and phosphorus content all dropped, yet the potassium level rose after the drying. In addition, all responses, along with high R2 values, demonstrated a quadratic model. Accordingly, 7 mm sample thickness, 1.29 ms-1 air velocity, and 2000 W infrared power level were the results of the drying parameters being optimized for the specific restrictions. The experimental test results at such optimal setting were determined to be 265.12 min (drying time), 174.75 mg GAE/100 g dm (total phenolic content), 190.3 micro gram per liter (antioxidant activity (IC50)), 852.89 mg/100 g dm (potassium content), 156.58 mg/100 g dm (phosphorus content), and 16.44 total color difference with desirability factor of 0.882.