Multi-Objective Optimization of Convective Drying of Rosemary (Rosmarinus officinalis L.) Using Taguchi and Grey Relational Analysis
DOI:
https://doi.org/10.24925/turjaf.v14i4.1095-1105.8532Keywords:
Convective, Drying, Taguchi, Optimization, Grey relational analysis, RosemaryAbstract
This study investigates the optimization of convective drying conditions for rosemary (Rosmarinus officinalis L.) using the Taguchi and Grey Relational Analysis (GRA) methods. The effects of drying temperature (30, 55, and 80 °C), air velocity (1.0, 1.5, and 2.0 m/s), and salt pretreatment (0, 2.5, and 5%) on drying time, effective moisture diffusivity (Deff), color difference (ΔE), and rehydration capacity (RC) were evaluated. Experiments were designed using an L9(3³) orthogonal array, and signal-to-noise (S/N) ratios were employed to determine the significance of each factor. Results revealed that drying temperature was the most influential parameter, reducing drying time from 345 min to 120 min and increasing Deff from 0.889 × 10⁻¹¹ m²/s to 6.53 × 10⁻¹¹ m²/s. Although elevated temperatures enhanced drying efficiency, they also caused partial color degradation. Salt pretreatment improved RC values (0.83–1.16), indicating better structural integrity after drying. ANOVA results confirmed that temperature contributed 86.3% to the variation in drying time, while air velocity significantly affected Deff. Multi-response optimization using GRA identified 80 °C as the optimal drying temperature, 2.0 m/s as the optimal air velocity, and 2.5% as the optimal salt pretreatment, achieving a balanced combination of high drying efficiency, acceptable color, and superior rehydration capacity. The combined Taguchi–GRA approach was proven to be an effective and economical tool for optimizing convective drying processes in food engineering applications.
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