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Optimizing Microwave Drying of Black Carrot Pretreated with Osmotic Dehydration: Taguchi Based Desirability Function Approach

Year 2025, Volume: 8 Issue: 2, 473 - 479, 15.03.2025

Mehmet Güldane

https://doi.org/10.34248/bsengineering.1610101

Abstract

This study aimed to optimize the microwave drying process of black carrot pretreated with ultrasound-assisted osmotic dehydration (UAOD). The effect of salt concentration (2-10%), sonication time (5-15 min), and microwave power (300-600 W) on total phenolic matter (TFM) and drying time was monitored. Single response optimization was performed using the Taguchi method (TM), while the desirability function approach (DFA) was used to optimize multiple responses. The analyses were conducted using Taguchi L9 orthogonal design. Single response optimization results showed that TFM content was changed between 11.59 and 18.57 mg GAE/g sample dry matter, while the drying time ranged from 8 to 20 min. In multiple response optimization, the DFA with a composite desirability (CD) value of 0.973 demonstrated that the optimal conditions for both maximizing TPC and minimizing drying time were obtained with 10% salt concentration, 15 min sonication, and 600 W microwave power. ANOVA results revealed that microwave power contributed the highest to both responses, followed by salt concentration and sonication time, respectively. However, microwave power and salt concentration had a substantial impact on the CD. Overall results showed that the Taguchi-based DFA was successfully applied to optimize the microwave drying process of black carrots pretreated with UAOD, maximizing the phenolic compound content and minimizing the drying time.

Keywords

Microwave drying Osmotic dehydration Sonication Black carrot Optimization

Ethical Statement

Ethics committee approval was not required for this study because of there was no study on animals or humans.

References

  • Alam MS, Singh A. 2010. Optimization of osmotic dehydration process of aonla fruit in salt solution. Int J Food Eng, 6. https://doi.org/10.2202/1556-3758.1476
  • Asghari A, Zongo PA, Osse EF, Aghajanzadeh S, Raghavan V, Khalloufi S. 2024. Review of osmotic dehydration: Promising technologies for enhancing products’ attributes, opportunities, and challenges for the food industries. Compr Rev Food Sci Food Saf, 23: 1-28. https://doi.org/10.1111/1541-4337.13346
  • Ayar-Sumer EN, Nyambe C, Hashim MA. Altin-Yavuzarslan G, El-Messery TM, Ozçelik B. 2024. Optimizing encapsulation of black carrot extract using complex coacervation technique: Maximizing the bioaccessibility and release kinetics in different food matrixes. Lwt, 198: 115995. https://doi.org/10.1016/j.lwt.2024.115995
  • Chen BL, Lin GS, Amani M, Yan WM. 2023. Microwave-assisted freeze drying of pineapple: Kinetic, product quality, and energy consumption. Case Stud Therm Eng, 41: 102682. https://doi.org/10.1016/j.csite.2022.102682
  • Cichowska-Bogusz J, Figiel A, Carbonell-Barrachina AA, Pasławska M, Witrowa-Rajchert D. 2020. Physicochemical properties of dried apple slices: Impact of osmo-dehydration, sonication, and drying methods. Molecules, 25: 1078. https://doi.org/10.3390/molecules25051078
  • Dang X, Al-Rahawi M, Liu T, Mohammed STA. 2024. Single and Multi-response Optimization of Scroll Machining Parameters by the Taguchi Method. Int J Precis Eng Manuf, 25: 1601-1614. https://doi.org/10.1007/s12541-024-01026-3
  • de Souza AU, Corrêa JLG. Junior RE, Silveira PG, de Mendonça KS, Junqueira JR de J. 2023. Optimization of osmotic pretreatment of tomato slices using response surface methodology and further hot-air drying. Acta Sci Technol, 45: 1-12. https://doi.org/10.4025/actascitechnol.v45i1.62457
  • Deepika S, Sutar PP. 2017. Osmotic dehydration of lemon (Citrus limon L.) slices: Modeling mass transfer kinetics correlated with dry matter holding capacity and juice sac losses. Dry Technol, 35: 877-892. https://doi.org/10.1080/07373937.2016.1229675
  • Duan X, Zhang M, Li X, Mujumdar A. 2008. Ultrasonically enhanced osmotic pretreatment of sea cucumber prior to microwave freeze drying. Dry Technol, 26: 420-426. https://doi.org/10.1080/07373930801929201
  • Güldane M. 2023. Optimizing foam quality characteristics of model food using Taguchi‐based fuzzy logic method. J Food Process Eng, 46(8): e14384.
  • Guo X, Hao, Q, Qiao X, Li M, Qiu Z, Zheng Z, Zhang B, 2023. An evaluation of different pretreatment methods of hot-air drying of garlic: Drying characteristics, energy consumption and quality properties. Lwt, 180: 114685. https://doi.org/10.1016/j.lwt.2023.114685
  • Kaveh M, Abbaspour-Gilandeh Y, Nowacka M. 2021. Optimisation of microwave-rotary drying process and quality parameters of terebinth. Biosyst Eng, 208: 113-130. https://doi.org/10.1016/j.biosystemseng.2021.05.013
  • Keskin M, Guclu G, Sekerli Y.E, Soysal Y, Selli S, Kelebek H. 2021. Comparative assessment of volatile and phenolic profiles of fresh black carrot (Daucus carota L.) and powders prepared by three drying methods. Sci Horticult, 287: 110256. https://doi.org/10.1016/j.scienta.2021.110256
  • Li J, Huang W, Xie Y, Yang J, Zhao M. 2024. The parameters optimization of robotic polishing with force controlled for mold steel based on Taguchi method. J Brazilian Soc Mech Sci Eng, 46: 1-11. https://doi.org/10.1007/s40430-024-04889-9
  • Magalhães ML, Cartaxo SJM, Gallão MI, García-Pérez JV, Cárcel JA, Rodrigues S, Fernandes FAN. 2017. Drying intensification combining ultrasound pre-treatment and ultrasound-assisted air drying. J Food Eng, 215: 72-77. https://doi.org/10.1016/j.jfoodeng.2017.07.027
  • Mecha P, Zhu R, Zhang J, Awuah E, Soomro SA, Chen K. 2024. Optimization of chanterelle mushroom drying kinetics under heat pump dryer using taguchi design method. Int J Agric Biol Eng, 16: 273-279. https://doi.org/10.25165/j.ijabe.20231606.6408
  • Memis H, Bekar F, Guler C, Kamiloğlu A, Kutlu N. 2024. Optimization of ultrasonic-assisted osmotic dehydration as a pretreatment for microwave drying of beetroot (Beta vulgaris). Food Sci Technol Int, 30: 439-449. https://doi.org/10.1177/10820132231153501
  • Mohammadi S, Karimi S, Layeghinia N, Abbasi H. 2023. Microwave drying kinetics and quality of Allium hirtifolium Boiss: effect of ultrasound-assisted osmotic pretreatment. J Food Meas Charact, 17: 4747-4759. https://doi.org/10.1007/s11694-023-01957-x
  • Saha SK, Dey S, Chakraborty R. 2019. Effect of microwave power on drying kinetics, structure, color, and antioxidant activities of corncob. J Food Process Eng, 42: 1-13. https://doi.org/10.1111/jfpe.13021
  • Shinde B, Ramaswamy HS. 2021. Optimization of maltodextrin (10DE)—Sucrose moderated microwave osmotic dehydration of mango cubes under continuous flow spray mode (MWODS) conditions. J Food Process Eng, 44: 1-13. https://doi.org/10.1111/jfpe.13835
  • Sonmez F, Sahin Z. 2023. Comparative study of total phenolic content, antioxidant activities, and polyphenol oxidase enzyme inhibition of quince leaf, peel, and seed extracts. Erwerbs-Obstbau, 65: 745-750.
  • Taghinezhad E, Kaveh M, Szumny A, Figiel A, Blasco J. 2023. Qualitative, energy and environmental aspects of microwave drying of pre-treated apple slices. Sci Rep, 13: 1-19. https://doi.org/10.1038/s41598-023-43358-6
  • Türkan B, Etemoğlu AB. 2020. Optimization of parameters effecting food drying using Taguchi method. Pamukkale Univ. J Eng Sci, 26: 654-665. https://doi.org/10.5505/pajes.2019.93695
  • Vijayanand P, Chand N, Eipeson WE. 1995. Optimization of osmotic dehydration of cauliflower. J Food Process Preserv, 19: 229-242. https://doi.org/10.1111/j.1745-4549.1995.tb00291.x
  • Wang J, Liu C, Zheng L. 2024. Effect of ultrasound-assisted osmotic dehydration on the drying characteristics and quality properties of goji. J Food Process Eng, 47(5): e14620. https://doi.org/10.1111/jfpe.14620
  • Zhang Z, Wang S, Pan M, Lv J, Lu K, Ye Y, Tan D. 2024. Utilization of hydrogen-diesel blends for the improvements of a dual-fuel engine based on the improved Taguchi methodology. Energy, 292: 13047. https://doi.org/10.1016/j.energy.2024.130474
  • Zolgharnein J, Asanjarani N, Shariatmanesh T. 2013. Taguchi L16 orthogonal array optimization for Cd (II) removal using Carpinus betulus tree leaves: Adsorption characterization. Int Biodeterior Biodegrad, 85: 66-77. https://doi.org/10.1016/j.ibiod.2013.06.010

Optimizing Microwave Drying of Black Carrot Pretreated with Osmotic Dehydration: Taguchi Based Desirability Function Approach

Year 2025, Volume: 8 Issue: 2, 473 - 479, 15.03.2025

Mehmet Güldane

https://doi.org/10.34248/bsengineering.1610101

Abstract

This study aimed to optimize the microwave drying process of black carrot pretreated with ultrasound-assisted osmotic dehydration (UAOD). The effect of salt concentration (2-10%), sonication time (5-15 min), and microwave power (300-600 W) on total phenolic matter (TFM) and drying time was monitored. Single response optimization was performed using the Taguchi method (TM), while the desirability function approach (DFA) was used to optimize multiple responses. The analyses were conducted using Taguchi L9 orthogonal design. Single response optimization results showed that TFM content was changed between 11.59 and 18.57 mg GAE/g sample dry matter, while the drying time ranged from 8 to 20 min. In multiple response optimization, the DFA with a composite desirability (CD) value of 0.973 demonstrated that the optimal conditions for both maximizing TPC and minimizing drying time were obtained with 10% salt concentration, 15 min sonication, and 600 W microwave power. ANOVA results revealed that microwave power contributed the highest to both responses, followed by salt concentration and sonication time, respectively. However, microwave power and salt concentration had a substantial impact on the CD. Overall results showed that the Taguchi-based DFA was successfully applied to optimize the microwave drying process of black carrots pretreated with UAOD, maximizing the phenolic compound content and minimizing the drying time.

Keywords

Microwave drying Osmotic dehydration Sonication Black carrot Optimization

Ethical Statement

Ethics committee approval was not required for this study because of there was no study on animals or humans.

References

  • Alam MS, Singh A. 2010. Optimization of osmotic dehydration process of aonla fruit in salt solution. Int J Food Eng, 6. https://doi.org/10.2202/1556-3758.1476
  • Asghari A, Zongo PA, Osse EF, Aghajanzadeh S, Raghavan V, Khalloufi S. 2024. Review of osmotic dehydration: Promising technologies for enhancing products’ attributes, opportunities, and challenges for the food industries. Compr Rev Food Sci Food Saf, 23: 1-28. https://doi.org/10.1111/1541-4337.13346
  • Ayar-Sumer EN, Nyambe C, Hashim MA. Altin-Yavuzarslan G, El-Messery TM, Ozçelik B. 2024. Optimizing encapsulation of black carrot extract using complex coacervation technique: Maximizing the bioaccessibility and release kinetics in different food matrixes. Lwt, 198: 115995. https://doi.org/10.1016/j.lwt.2024.115995
  • Chen BL, Lin GS, Amani M, Yan WM. 2023. Microwave-assisted freeze drying of pineapple: Kinetic, product quality, and energy consumption. Case Stud Therm Eng, 41: 102682. https://doi.org/10.1016/j.csite.2022.102682
  • Cichowska-Bogusz J, Figiel A, Carbonell-Barrachina AA, Pasławska M, Witrowa-Rajchert D. 2020. Physicochemical properties of dried apple slices: Impact of osmo-dehydration, sonication, and drying methods. Molecules, 25: 1078. https://doi.org/10.3390/molecules25051078
  • Dang X, Al-Rahawi M, Liu T, Mohammed STA. 2024. Single and Multi-response Optimization of Scroll Machining Parameters by the Taguchi Method. Int J Precis Eng Manuf, 25: 1601-1614. https://doi.org/10.1007/s12541-024-01026-3
  • de Souza AU, Corrêa JLG. Junior RE, Silveira PG, de Mendonça KS, Junqueira JR de J. 2023. Optimization of osmotic pretreatment of tomato slices using response surface methodology and further hot-air drying. Acta Sci Technol, 45: 1-12. https://doi.org/10.4025/actascitechnol.v45i1.62457
  • Deepika S, Sutar PP. 2017. Osmotic dehydration of lemon (Citrus limon L.) slices: Modeling mass transfer kinetics correlated with dry matter holding capacity and juice sac losses. Dry Technol, 35: 877-892. https://doi.org/10.1080/07373937.2016.1229675
  • Duan X, Zhang M, Li X, Mujumdar A. 2008. Ultrasonically enhanced osmotic pretreatment of sea cucumber prior to microwave freeze drying. Dry Technol, 26: 420-426. https://doi.org/10.1080/07373930801929201
  • Güldane M. 2023. Optimizing foam quality characteristics of model food using Taguchi‐based fuzzy logic method. J Food Process Eng, 46(8): e14384.
  • Guo X, Hao, Q, Qiao X, Li M, Qiu Z, Zheng Z, Zhang B, 2023. An evaluation of different pretreatment methods of hot-air drying of garlic: Drying characteristics, energy consumption and quality properties. Lwt, 180: 114685. https://doi.org/10.1016/j.lwt.2023.114685
  • Kaveh M, Abbaspour-Gilandeh Y, Nowacka M. 2021. Optimisation of microwave-rotary drying process and quality parameters of terebinth. Biosyst Eng, 208: 113-130. https://doi.org/10.1016/j.biosystemseng.2021.05.013
  • Keskin M, Guclu G, Sekerli Y.E, Soysal Y, Selli S, Kelebek H. 2021. Comparative assessment of volatile and phenolic profiles of fresh black carrot (Daucus carota L.) and powders prepared by three drying methods. Sci Horticult, 287: 110256. https://doi.org/10.1016/j.scienta.2021.110256
  • Li J, Huang W, Xie Y, Yang J, Zhao M. 2024. The parameters optimization of robotic polishing with force controlled for mold steel based on Taguchi method. J Brazilian Soc Mech Sci Eng, 46: 1-11. https://doi.org/10.1007/s40430-024-04889-9
  • Magalhães ML, Cartaxo SJM, Gallão MI, García-Pérez JV, Cárcel JA, Rodrigues S, Fernandes FAN. 2017. Drying intensification combining ultrasound pre-treatment and ultrasound-assisted air drying. J Food Eng, 215: 72-77. https://doi.org/10.1016/j.jfoodeng.2017.07.027
  • Mecha P, Zhu R, Zhang J, Awuah E, Soomro SA, Chen K. 2024. Optimization of chanterelle mushroom drying kinetics under heat pump dryer using taguchi design method. Int J Agric Biol Eng, 16: 273-279. https://doi.org/10.25165/j.ijabe.20231606.6408
  • Memis H, Bekar F, Guler C, Kamiloğlu A, Kutlu N. 2024. Optimization of ultrasonic-assisted osmotic dehydration as a pretreatment for microwave drying of beetroot (Beta vulgaris). Food Sci Technol Int, 30: 439-449. https://doi.org/10.1177/10820132231153501
  • Mohammadi S, Karimi S, Layeghinia N, Abbasi H. 2023. Microwave drying kinetics and quality of Allium hirtifolium Boiss: effect of ultrasound-assisted osmotic pretreatment. J Food Meas Charact, 17: 4747-4759. https://doi.org/10.1007/s11694-023-01957-x
  • Saha SK, Dey S, Chakraborty R. 2019. Effect of microwave power on drying kinetics, structure, color, and antioxidant activities of corncob. J Food Process Eng, 42: 1-13. https://doi.org/10.1111/jfpe.13021
  • Shinde B, Ramaswamy HS. 2021. Optimization of maltodextrin (10DE)—Sucrose moderated microwave osmotic dehydration of mango cubes under continuous flow spray mode (MWODS) conditions. J Food Process Eng, 44: 1-13. https://doi.org/10.1111/jfpe.13835
  • Sonmez F, Sahin Z. 2023. Comparative study of total phenolic content, antioxidant activities, and polyphenol oxidase enzyme inhibition of quince leaf, peel, and seed extracts. Erwerbs-Obstbau, 65: 745-750.
  • Taghinezhad E, Kaveh M, Szumny A, Figiel A, Blasco J. 2023. Qualitative, energy and environmental aspects of microwave drying of pre-treated apple slices. Sci Rep, 13: 1-19. https://doi.org/10.1038/s41598-023-43358-6
  • Türkan B, Etemoğlu AB. 2020. Optimization of parameters effecting food drying using Taguchi method. Pamukkale Univ. J Eng Sci, 26: 654-665. https://doi.org/10.5505/pajes.2019.93695
  • Vijayanand P, Chand N, Eipeson WE. 1995. Optimization of osmotic dehydration of cauliflower. J Food Process Preserv, 19: 229-242. https://doi.org/10.1111/j.1745-4549.1995.tb00291.x
  • Wang J, Liu C, Zheng L. 2024. Effect of ultrasound-assisted osmotic dehydration on the drying characteristics and quality properties of goji. J Food Process Eng, 47(5): e14620. https://doi.org/10.1111/jfpe.14620
  • Zhang Z, Wang S, Pan M, Lv J, Lu K, Ye Y, Tan D. 2024. Utilization of hydrogen-diesel blends for the improvements of a dual-fuel engine based on the improved Taguchi methodology. Energy, 292: 13047. https://doi.org/10.1016/j.energy.2024.130474
  • Zolgharnein J, Asanjarani N, Shariatmanesh T. 2013. Taguchi L16 orthogonal array optimization for Cd (II) removal using Carpinus betulus tree leaves: Adsorption characterization. Int Biodeterior Biodegrad, 85: 66-77. https://doi.org/10.1016/j.ibiod.2013.06.010
There are 27 citations in total.

Details

Primary Language English
Subjects Food Engineering
Journal Section Research Articles
Authors

Mehmet Güldane 0000-0001-7321-0496

Publication Date March 15, 2025
Submission Date December 30, 2024
Acceptance Date February 2, 2025
Published in Issue Year 2025 Volume: 8 Issue: 2

Cite

APA Güldane, M. (2025). Optimizing Microwave Drying of Black Carrot Pretreated with Osmotic Dehydration: Taguchi Based Desirability Function Approach. Black Sea Journal of Engineering and Science, 8(2), 473-479. https://doi.org/10.34248/bsengineering.1610101
AMA Güldane M. Optimizing Microwave Drying of Black Carrot Pretreated with Osmotic Dehydration: Taguchi Based Desirability Function Approach. BSJ Eng. Sci. March 2025;8(2):473-479. doi:10.34248/bsengineering.1610101
Chicago Güldane, Mehmet. “Optimizing Microwave Drying of Black Carrot Pretreated With Osmotic Dehydration: Taguchi Based Desirability Function Approach”. Black Sea Journal of Engineering and Science 8, no. 2 (March 2025): 473-79. https://doi.org/10.34248/bsengineering.1610101.
EndNote Güldane M (March 1, 2025) Optimizing Microwave Drying of Black Carrot Pretreated with Osmotic Dehydration: Taguchi Based Desirability Function Approach. Black Sea Journal of Engineering and Science 8 2 473–479.
IEEE M. Güldane, “Optimizing Microwave Drying of Black Carrot Pretreated with Osmotic Dehydration: Taguchi Based Desirability Function Approach”, BSJ Eng. Sci., vol. 8, no. 2, pp. 473–479, 2025, doi: 10.34248/bsengineering.1610101.
ISNAD Güldane, Mehmet. “Optimizing Microwave Drying of Black Carrot Pretreated With Osmotic Dehydration: Taguchi Based Desirability Function Approach”. Black Sea Journal of Engineering and Science 8/2 (March 2025), 473-479. https://doi.org/10.34248/bsengineering.1610101.
JAMA Güldane M. Optimizing Microwave Drying of Black Carrot Pretreated with Osmotic Dehydration: Taguchi Based Desirability Function Approach. BSJ Eng. Sci. 2025;8:473–479.
MLA Güldane, Mehmet. “Optimizing Microwave Drying of Black Carrot Pretreated With Osmotic Dehydration: Taguchi Based Desirability Function Approach”. Black Sea Journal of Engineering and Science, vol. 8, no. 2, 2025, pp. 473-9, doi:10.34248/bsengineering.1610101.
Vancouver Güldane M. Optimizing Microwave Drying of Black Carrot Pretreated with Osmotic Dehydration: Taguchi Based Desirability Function Approach. BSJ Eng. Sci. 2025;8(2):473-9.
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