Optimization of drying process parameters for cauliflower drying

The different sizes (3, 4 and 5 cm) of hybrid variety of cauliflower (variety no. 71) were dehydrated in thin layer at three temperatures of 55, 60 and 65 °C with velocities of 40, 50 and 60 m/min. Dehydrated samples were analyzed for vitamin C, rehydration ratio and browning. Statistical analysis indicated that drying time was dependent on initial size of cauliflower, drying air temperature and velocity, but rehydration ratio was significantly affected by the combined effect of temperature and airflow velocity. Vitamin C content of the dried cauliflower samples were significantly affected by temperature only and non enzymatic browning was function of temperature, airflow velocity, and combined effect of temperature and airflow velocity. Optimization of the drying process parameters for the given constraints resulted in 60.10 0 C, 59.28 m/min, 3.35 cm. The predicted responses for the optimized combination of process parameters were time, vitamin C content, rehydration ratio, and browning values of 491.22 min (time), 289.86 mg/100 g (Vitamin C), 6.91 ( rehydration ratio), and 0.14 (browning), respectively with the desirability factor of 0.787.