Selection of Wheat Germ Drying Methods Using Multi‐Criteria Decision‐Making Techniques

ABSTRACT

The drying of wheat germ has been demonstrated to be an effective procedure for the preservation of functional components and the extension of shelf life. Consequently, the employment of the most suitable drying method is of paramount importance for ensuring the quality of food products. The objective of this study is to determine the most appropriate drying method for wheat germ. Initially, wheat germ underwent a drying process that involved vacuum drying, microwave drying, and combinations of these methods with various time–temperature combinations. Consequently, 15 alternatives were obtained. The parameters of the drying procedure constituted the six criteria employed. Given the existence of multiple criteria and the presence of conflicting criteria, a hybrid multi‐criteria decision‐making approach was employed to select the optimal drying procedure. The criteria were weighted using the MEREC method. The findings suggest that the most critical criterion was antioxidant capacity. The ranking was determined by the COBRA method. The most effective drying method for wheat germ was determined to be the combination of vacuum pre‐drying and microwave finish‐drying method, which involved subjecting the sample to 20 kPa of pressure at 100°C and 200 W of power. The hybrid approach of MEREC and COBRA integrated the benefits of both methods, facilitating an applicable and reliable decision‐making process. For the purpose of validation, the ranking results were compared with those of another ranking method, WASPAS. The most significant criteria and the most suitable drying method were identified. The results of the study were thoroughly reviewed and validated by experts in the field. A comprehensive decision framework was provided for the procedure of wheat germ drying.