Behfar Majid, Heshmati Ali, Sharifzadeh Aghil, Taghdir Maryam, Abbaszadeh Sepideh
Student Research Committee Baqiyatallah University of Medical Sciences Tehran Iran.
Department of Nutrition and Food Hygiene, Nutrition Health Research Center Hamadan University of Medical Sciences Hamadan Iran.
Food Sci Nutr. 2024 Dec 26;13(1):e4661. doi: 10.1002/fsn3.4661. eCollection 2025 Jan.
Raisins are so popular in the human diet as a nutritional and sweet snack. The quality of this foodstuff depends on drying conditions. To minimize ochratoxin A (OTA) content and yeast and mold content (YMC) in raisins with favorable physicochemical and sensory properties, the response surface methodology (RSM) and the face-centered central composite design (FCCD) were utilized. The independent variables were studied over a range of microwave power (0-220 W) and temperature air (35°C-55°C). The microwave power had a significant effect on the OTA value and YMC of dried samples. The use of microwaves in drying contributed to a higher decline in OTA content and YMC than in conventionally dried samples. The regression models detected for OTA content, acidity, pH, rehydration ratio (RR), water holding capacity (WHC), shrinkage, appearance, texture, acceptability, and YMC were significant and reliable. The desirability function was applied to recognize an optimized situation. The result of the RSM analysis showed the optimum conditions for obtaining healthy raisins with desired physicochemical and sensory attributes by microwave-convective dryer at 220 W microwave power and 38.68°C air temperature.
葡萄干作为一种营养丰富的甜味零食，在人类饮食中非常受欢迎。这种食品的质量取决于干燥条件。为了在葡萄干中使赭曲霉毒素A（OTA）含量以及酵母和霉菌含量（YMC）最小化，同时保持良好的理化和感官特性，采用了响应面法（RSM）和中心复合设计（FCCD）。研究了微波功率（0 - 220 W）和空气温度（35°C - 55°C）范围内的自变量。微波功率对干燥样品的OTA值和YMC有显著影响。与传统干燥样品相比，微波干燥使OTA含量和YMC下降幅度更大。针对OTA含量、酸度、pH值、复水率（RR）、持水能力（WHC）、收缩率、外观、质地、可接受性和YMC检测到的回归模型具有显著性和可靠性。应用期望函数来确定优化情况。RSM分析结果表明，在220 W微波功率和38.68°C空气温度下，通过微波对流干燥机可获得具有所需理化和感官特性的健康葡萄干的最佳条件。
