Microwave and Blanching Pretreatments for Hot Air Drying of Orange-Fleshed Sweet Potato Slices (Ipomoea batatas)

Table 5

Two-factor three-level factorial RSM design and results of BI, DT, and AA for microwave and blanch-assisted drying of orange-fleshed sweet potato.

Microwave-assisted					Blanch-assisted
MP (W)	MT (min)	DT (min)	BI (Abs)	AA (mg/g)	BT (min)	ST (mm)	DT (min)	BI (Abs)	AA (mg/g)
697	2	235	0.274	1.8265	1	9	270	0.774	1.7765
541	4	210	0.268	1.7458	3	6	210	0.672	1.6958
541	3	270	0.425	1.8415	2	6	270	0.545	1.7915
697	4	120	0.421	1.4658	3	9	270	0.642	1.4158
541	2	390	0.247	2.1235	1	6	330	0.712	2.0735
541	3	270	0.421	1.8264	2	6	270	0.546	1.7764
541	3	270	0.236	1.873	2	6	270	0.516	1.9046
385	2	450	0.286	2.1654	1	3	210	0.554	2.1154
385	3	330	0.306	1.9548	2	3	210	0.415	1.9048
385	4	270	0.657	1.8462	3	3	210	0.521	1.7962
697	3	175	0.454	1.5647	2	9	270	0.666	1.5147

BI: browning index; DT: drying time; AA: ascorbic acid.