Response Surface Optimization Of Foam Mat Drying Of Fig Fruit

Abstract

The objective of this paper is to study the combined effects of percentages of Fig, Egg white
(EW), Maltodextrin (MD), Carboxymethylcellulose (CMC) on the Foaming Capacity (FC) and the Drainage
Volume (DV). Fig is a fruit of seasonal and commercial importance and drying is a suitable technique to
value-add fig for off seasonal uses. This paper focusses on Foam mat drying (FMD) as the drying technique.
The optimization is done by the Response Surface Methodology by the Central Composite Design with 30
runs and 5 central points. The optimum ratios were identified to be 50%,20%,0.5%,29.5% of Fig, EW, MD,
CMC respectively which were used in the experiment subsequently