Optimization of a Combined Heat PumpÂ–Microwave Drying Process of Tilapia Fillets Using a Comprehensive Weighted Scoring MethodGuan Zhi-qiang1*, Zheng Li-jing2, Li Min2 and Guo Sheng-lan2
- *Corresponding Author:
- Guan Zhi-qiang
College of Chemistry and Life Sciences
Guangdong University of Petrochemical Technology
Maoming 525000, Guangdong, China
E-mail: [email protected]
Received date: August 05, 2012; Accepted date: September 27, 2012; Published date: September 29, 2012
Citation: Zhi-qiang G, Li-jing Z, Min L, Sheng-lan G (2012) Optimization of a Combined Heat Pump–Microwave Drying Process of Tilapia Fillets Using a Comprehensive Weighted Scoring Method. J Nutr Food Sci 2:168. doi:10.4172/2155-9600.1000168
Copyright: © 2012 Zhi-qiang G, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
Tilapia fillets were dried with combined method of heat pump drying followed by microwave drying in heat pump drying temperature (30, 35 and 40°C), moisture content at the transition point of drying stages (30, 40 and 50%),and microwave drying power (119, 252 and 385 W). The regression model for the comprehensive weighted scores of the drying energy consumption and the product rehydration rate at various weights as a function of heat pump drying temperature, moisture content at the transition point of drying stages, and microwave drying power and its corresponding optimized process parameters were obtained. The analysis of process parameter data optimized at different weight levels of the drying energy consumption and the product rehydration rate indicates that, when the ratio of weight of the drying energy consumption over weight of the product rehydration rate increases, the optimized value of the heat pump drying temperature rises slightly but the rise is insignificant, whereas the optimized value of the moisture content at the transition point of the combined drying processes and that of microwave drying power increase.