RESEARCH ON THE FACTORS THAT AFFECT THE QUALITY IMPROVEMENT IN THE MICROWAVE-VACUUM DRYING PROCESS OF DURIAN (DURIO ZIBETHINUS)
Abstract
Author(s): Nguyen Tien Luc and Nguyen Dang My Duyen
Durian (Durio Zibethinus) is a value fruit which contents high amount of nutrition, special flavor and is very good for heath. In this study, the microwave-vacuum drying process was used to determine the factors influencing the durian's quality in manufacturing. The multi-objective optimization method determined the technology mode of drying durian. Under these conditions which were the size of durian of 16 mm, the pressure of 25.47kPa, the drying time of 16.45 minutes, the final product achieved to the best quality which contented the highest level of vitamin C of 94.5%, the moisture of 4.7%, and the organoleptic valueof 18.25. The final result istotally compatible with the experiments and meet the requirements to apply into industrial manufacture of microwave-vacuum drying durians. Durian after drying has yellow color, crispiness, aroma, sweetness and special flavor. Keywords: Durian, optimization,microwave-vacuum, drying process
