Optimizing the drying process with the surface response method for snap beans, sweet corn, and carrots

Vegetables contain many nutrients that are susceptible to loss when dried. Pre-treatment is needed to reduce nutrient loss during drying. This research aims to determine optimal pre-treatment and drying conditions for dried vegetables. Optimization using the D-optimal response surface method for snap beans, carrots, and sweet corn. The optimized process conditions are drying temperature (45°C, 50°C, 55°C); blanching technique at 75°C (immersion, steaming); freezing treatment (with freezing -20°C 24 hours, without freezing); and type of dryer (cabinet dryer, dehydrator). The research results show that immersion blanching (75°C), freezing (-20°C, 24 hours), and cabinet dryer type at 50°C are the best conditions for processing dried snap beans. The best method for drying sweet corn is immersion blanching (75°C), freezing (-20°C, 24 hours), and drying in a dehydrator-type drying at 50°C. Immersion blanching (75°C), freezing (-20°C, 24 hours), and dehydrator-type dryer at 55°C are the best methods for drying carrots.