Bài báo khoa học

•e purpose of this study is to determine the optimal conditions for the heat pump drying process to improve the recovery of total phenolic and ¯avonoid content from black shallot and investigate its nutritional components. Experiment was designed according to the centered structure plan (CCD). As a result, an optimal model of the heat pump drying process was built with three factors: drying temperature (X1), drying time (X2) and drying speed (X3); three responses were loss of phenolic content (Y1, %), loss of ¯avonoid content (Y2, %), moisture content (Y3, %). •e optimal parameters of the heat pump drying process were the drying temperature of 53oC, the drying speed of 2.3 m/s and the drying time of 20 hours. Under this condition, the lowest loss of total phenolic content was 11.45 ± 0.05%, the lowest loss of total ¯avonoid content was 12.80 ± 0.04% and moisture content was 13.11 ± 0.05%.