Volume 22, Issue 165 (2025)                   FSCT 2025, 22(165): 150-162 | Back to browse issues page

‎ 10.22034/FSCT.22.165.150

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heidari F, Amighi F, Tavasoli S, Amirmohammadi H. Investigating the effect of edible chitosan coating and process conditions on drying time and quality of dried melon slices using Taguchi design. FSCT 2025; 22 (165) :150-162
URL: http://fsct.modares.ac.ir/article-7-77292-en.html
Investigating the effect of edible chitosan coating and process conditions on drying time and quality of dried melon slices using Taguchi design
Fatemeh Heidari * 1, Fatemeh Amighi2 , Sedighe Tavasoli3 , Hossein Amirmohammadi2
1- Food Science and Technology Department, Faculty of Agriculture, university of Jiroft, Jiroft, Iran , fatemeh_heidari87@yahoo.com
2- Food Science and Technology Department, Faculty of Agriculture, university of Jiroft, Jiroft, Iran
3- Faculty of food science and technology, University of Agricultural Sciences and Natural Resources, Gorgan, Iran.
Abstract:   (79 Views)
Edible coatings are biological materials that can be applied as a thin layer on fresh fruits and vegetables to enhance their quality during the drying process.  In this research, we conducted drying tests and evaluated the quality of melon slices under the influence of chitosan pretreatment and process conditions to obtain the drying characteristics of melon slices. Melon slices of varying thicknesses (0.5, 0.75, 1, and 1.25 mm) were immersed in chitosan solutions (at concentrations of 0.5, 1, 1.5, and 2%) and then were dried in a hot air oven at four different temperature levels (65, 70, 75, and 80 ℃). Using the Taguchi design, we investigated how the independent variables (coating concentration, temperature, and slice thickness) affected the dependent variables, including drying time, shrinkage, water reabsorption ratio, and texture hardness. The drying results revealed that process temperature had the most significant effect on drying time (61.87%), while slice thickness had the least impact (10.72%). As coating concentration and slice thickness increased, the rehydration ratio and shrinkage of the dried slices decreased, but both increased with rising temperature. Coating concentration had the greatest influence on these two factors, while slice thickness had the smallest. Additionally, increasing the concentration of chitosan pretreatment led to a firmer texture in the samples.
 
Keywords: Melon, Drying, Coating, Chitosan.
Full-Text [PDF 670 kb]   (25 Downloads)    
Article Type: Original Research | Subject: Food Rheology
Received: 2024/10/1 | Accepted: 2025/04/15 | Published: 2025/10/23
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