Response surface optimization of mechanized drying of wadi, a legume-fermented food condiment

This work was aimed at optimizing the mechanized drying conditions for wadi using response surface methodology. Three separate variables, found to influence the quality of wadi, were selected. The effect of these independent variables, viz. relative humidity (RH) (20-65%), drying time (24-120h) and sample diameter (15-35mm), on the overall acceptability (OAA) based on its sensory attributes and the a_w was studied using a central composite design. Twenty experimental runs in triplicate were conducted to obtain the optimal conditions as 42.5% RH, 72-h time and a sample diameter of 25mm. Wadi prepared under these conditions was organoleptically acceptable. Although all the three factors had an influence on the OAA, the present study indicates that the drying time and size of wadi had a greater influence. The experimental value of both the responses OAA and a_w obtained had no significant difference from the predicted values.