The industrial utilization of Wolffia globosa as a sustainable plant-based protein source is limited by its extremely high moisture content (~96% on a wet basis), which create challenges in mass transfer efficiency, process stability, and shelf-life management. This study applied the Lean Six Sigma DMAIC framework to evaluate and optimize dehydration technologies for Wolffia globosa. Three drying methods—hot air drying (HAD), microwave vacuum drying (MVD), and freeze drying (FD)—were investigated based on drying kinetics, heat and mass transfer mechanisms, and critical-to-quality (CTQ) attributes, including water activity (aw) and total color difference (ΔE). Experiments were conducted under controlled conditions with replication to ensure statistical reliability. Freeze drying produced the highest physicochemical quality, achieving the lowest water activity (aw < 0.25) and excellent color retention (ΔE ≈ 0), but required the longest processing time (720 min) and high energy consumption. Hot air drying exhibited moderate performance, accompanied by greater thermal degradation. Microwave vacuum drying significantly enhanced moisture removal, reducing drying time to 40 min while maintaining acceptable product quality (ΔE = 8.71 ± 0.12; aw = 0.28 ± 0.03). Process capability analysis identified MVD as the most suitable technology for scalable Wolffia globosa powder production.

Keywords

Wolffia globosa, Microwave vacuum drying, Lean Six Sigma, Drying kinetics, Water activity.