Drying Apricot Optimization's Experimental Design

Abdelkader LYAGOUBI, Lahcen El Ghadraoui, Faouzi Errachidi

Abstract: The drying apricot process study through an experiment factorial design allows us to reduce alteration of final product. The targeted variables are sodium metabisulfite concentration (g/l), dipping time (min) and drying temperature (°C). A complete factorial design (23) was made in order to determine the factors and their interactions which have a statistically significant influence on the studied response. Hight values sodium metabisulfite concentration, dipping time and drying temperature have a negative effect on alteration reduction. Optimal factor production is 80 g/l of sodium metabisulfite, 45 min of dipping time and 72°C of drying temperature. The later has great impact on the quality of final product.

Keywords: Apricot, drying, temperature, sodium metabisulfite concentration dipping time and alteration

How to Cite?: Abdelkader LYAGOUBI, Lahcen El Ghadraoui, Faouzi Errachidi, "Drying Apricot Optimization's Experimental Design", Volume 8 Issue 8, August 2019, International Journal of Science and Research (IJSR), Pages: 889-893, https://www.ijsr.net/getabstract.php?paperid=ART2020289, DOI: https://dx.doi.org/10.21275/ART2020289