Optimization of processing technology for dried loquat fruits

Optimization is crucial for the improvement of processing technology of dried loquat (Eriobotrya japonica Lindl.) fruits. Orthogonal experimental design of L₉ (3⁴) were applied for color protection, and studied treatments were steaming and soaking in lemon juice and sugar solution. Established models of weight loss, total color aberration, total flavonoids, total phenols, and ABTS free radical efficiency were prepared for optimizing. Linear programming, non-linear programming, and evolutionary algorithms were used to find the optimal solution. Optimal combination of color protection were found to be steaming for 60 s, soaking for 2 h, 1:5 proportion of lemon juice to water and 50% sugar concentration. Non-linear programming and evolutionary algorithms showed the same efficiency for optimization, and optimal solutions of time and temperature for drying processing were found to be 183.1 min and 65.4°C. Total color aberration and ABTS free radical efficiency were found more sensitive to optimal solution.