AHP-based procedure for optimization of microwave-assisted blackberry sugar osmotic process

Due to the limitations of single index analysis, the merits and demerits of microwave-assisted permeation process cannot be comprehensively evaluated. However, the analytical hierarchy process (AHP) was applied to optimize the conditions of microwave-assisted diffusion of sugar in blackberry. In this paper, the results of a single-factor experiment were compared with blackberry preserved after the treatment of microwave. An orthogonal rotation test procedure was designed to calculate the composite score of preserved blackberry fruit using AHP, and to determine the optimum processing conditions based on sugar osmosis characteristics. The results showed that the sugar content, vitamin C (VC) content, and color difference of treated blackberry increased with the increase of microwave power, the residence time, and the resulting sugar concentration. The composite grade points are listed to show that the optimum results were as follows: power level, the residence time, and the sugar concentration were, respectively, 210 W, 12 min, and 35%.