Optimization of Drying Parameters for Blackcurrant Pomace Using Response Surface Methodology

Introduction: Blackcurrant pomace is utilized only to a limited extent in the food industry. One accessible method for its processing is infrared (IR) drying; however, prolonged thermal exposure promotes oxidation and degradation of biologically active compounds. This necessitates the determination of optimal IR drying parameters that enable the maximum possible preservation of bioactive constituents in blackcurrant pomace.

Purpose: To develop a mathematical model and determine the optimal operational parameters of the IR drying process for blackcurrant pomace that ensure maximal retention of bioactive compounds within the proposed modeling framework.

Materials and Methods: To identify the optimal parameter values that maximize the preservation of biologically active compounds in blackcurrant pomace, a three-level, three-factor response surface methodology (RSM) was applied using a Box–Behnken experimental design. Drying was carried out in a universal infrared drying chamber of the “Universal-SD-2P” series, which implements a combined radiation–convection drying mechanism.

Results: Based on the experimental data analyzed using response surface methodology and the Box–Behnken design, mathematical models were developed to describe the influence of IR drying parameters on the retention of ascorbic acid, catechins, anthocyanins, and on the yield of dry matter in blackcurrant pomace. Using these models, the optimal drying parameters were calculated as follows: drying time — 4 h, temperature — 60 °C, and layer thickness — 6.2 mm. Under these optimal conditions, the predicted concentrations of bioactive compounds in the dried pomace were: ascorbic acid — 122.47 mg/100 g, catechins — 2568.1 mg/100 g, and anthocyanins — 540.65 mg/100 g. With a dry matter content of 93.6%, the resulting product exhibits sufficient microbiological stability and is suitable for long-term storage. A comparison between the calculated optimal drying parameters (4 h, 60 °C, layer thickness 6.2 mm) and previously obtained experimental data from drying performed at 4 h, 60 °C, and a layer thickness of 3.8 mm indicates partial agreement between the model predictions and empirical observations.

Conclusion: The mathematical models developed in this study, together with the optimized drying parameters (time, temperature, and layer thickness), enable the targeted production of dried blackcurrant pomace with a specified chemical composition. This creates opportunities for its subsequent use as a functional food enrichment ingredient.

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