论文信息 - Optimization of Nutrient Retention During Processing: Ascorbic Acid in Potato Dehydration

Optimization of Nutrient Retention During Processing: Ascorbic Acid in Potato Dehydration

A kinetic model representing ascorbic acid degradation in potatoes as a function of moisture content and temperature was used to find optimal dryer-temperature control paths for minimizing ascorbic acid loss during air drying of potato disks. Optimal dryer-temperature control was also determined for minimizing drying time given a specified minimum retention of ascorbic acid. Constraints were placed on the final moisture content and the air temperature. Optimization was achieved using a simulation-optimization approach based on the complex method.

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