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Stephenus FN, Benjamin MAZ, Anuar A, Awang MA. Effect of Temperatures on Drying Kinetics, Extraction Yield, Phenolics, Flavonoids, and Antioxidant Activity of Phaleria macrocarpa (Scheff.) Boerl. (Mahkota Dewa) Fruits. Foods 2023; 12:2859. [PMID: 37569127 PMCID: PMC10417056 DOI: 10.3390/foods12152859] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2023] [Revised: 05/30/2023] [Accepted: 06/01/2023] [Indexed: 08/13/2023] Open
Abstract
Phaleria macrocarpa (Scheff.) Boerl. or 'Mahkota Dewa' is a popular plant found in Malaysia as it is a valuable source of phytochemicals and therapeutic properties. Drying is an essential step in the storage of P. macrocarpa fruits at an industrial level to ensure their availability for a prolonged shelf life as well as preserving their bioactive compounds. Hence, this study evaluates the effect of different temperatures on the drying kinetics, extraction yield, phenolics, flavonoids, and antioxidant activity of P. macrocarpa fruits. The oven-drying process was carried out in this study at temperatures of 40 °C, 50 °C, 60 °C, 70 °C, and 80 °C. Six thin-layer drying models (i.e., Lewis, Page, Henderson and Pabis, two-term exponential, Logarithmic, and Midilli and Kucuk models) were evaluated to study the behaviour of oven-dried P. macrocarpa fruits based on the coefficient of determination (R2), root mean square error (RMSE), and chi-square (χ2). The quality of the oven-dried P. macrocarpa fruits was determined based on their extraction yield, total phenolic content (TPC), total flavonoid content (TFC), and antioxidant activity (2,2-diphenyl-1-picrylhydrazyl) using ultrasound-assisted extraction. The results showed that the time for moisture removal correspondingly increased in the oven-dried P. macrocarpa fruits. Apparently, the Midilli and Kucuk model is the most appropriate model to describe the drying process. The range of effective moisture diffusivity was 1.22 × 10-8 to 4.86 × 10-8 m2/s, and the activation energy was 32.33 kJ/mol. The oven-dried P. macrocarpa fruits resulted in the highest extraction yield (33.99 ± 0.05%), TPC (55.39 ± 0.03 mg GAE/g), TFC (15.47 ± 0.00 mg RE/g), and DPPH inhibition activity (84.49 ± 0.02%) at 60 °C based on the significant difference (p < 0.05). A strong correlation was seen between the antioxidant activity, TPC, and TFC in the oven-dried P. macrocarpa fruits. The current study suggests that the oven-drying method improved the TPC, TFC, and antioxidant activity of the P. macrocarpa fruits, which can be used to produce functional ingredients in foods and nutraceuticals.
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Affiliation(s)
- Fatin Nurain Stephenus
- Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Jalan UMS, Kota Kinabalu 88400, Sabah, Malaysia
| | - Mohammad Amil Zulhilmi Benjamin
- Borneo Research on Algesia, Inflammation and Neurodegeneration (BRAIN) Group, Faculty of Medicine and Health Sciences, Universiti Malaysia Sabah, Jalan UMS, Kota Kinabalu 88400, Sabah, Malaysia
| | - Adilah Anuar
- Faculty of Chemical Engineering Technology, Universiti Malaysia Perlis, Kampus UniCITI Alam, Sungai Chuchuh, Padang Besar 02100, Perlis, Malaysia
| | - Mohd Azrie Awang
- Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Jalan UMS, Kota Kinabalu 88400, Sabah, Malaysia
- Innovative Food Processing and Ingredients Research Group, Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Jalan UMS, Kota Kinabalu 88400, Sabah, Malaysia
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2
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Pinheiro MC, Castro LM. Effective moisture diffusivity prediction in two Portuguese fruit cultivars (Bravo de Esmolfe apple and Madeira banana) using drying kinetics data. Heliyon 2023; 9:e17741. [PMID: 37449107 PMCID: PMC10336512 DOI: 10.1016/j.heliyon.2023.e17741] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2023] [Revised: 06/20/2023] [Accepted: 06/27/2023] [Indexed: 07/18/2023] Open
Abstract
Air convective dehydration was performed at various temperatures (35 °C, 40 °C, 45 °C and 50 °C) using two types of fruits cultivars produced in different regions of Portugal: the Bravo de Esmolfe apple, from the Beiras province, and the Cavendish banana, from Madeira Island. The data collected were used to predict the effective moisture diffusion, which is a crucial input parameter in drying modeling and design. As expected, the values obtained in both falling drying rate periods detected for apples increased with an increase in drying temperature. The effective moisture diffusion in apples varied from 1.968 × 10-10 m2 s-1 at 35 °C to 4.013 × 10-10 m2 s-1 at 50 °C, for the first falling drying rate period, and from 0.9567 × 10-10 m2 s-1 at 35 °C to 3.328 × 10-10 m2 s-1 at 50 °C, for the second period. The dependence of effective moisture diffusion on temperature for bananas is similar, ranging from 1.572 × 10-10 to 2.627 × 10-10 m2 s-1 as the drying temperature changed from 35 to 50 °C.
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Affiliation(s)
- M.N. Coelho Pinheiro
- Polytechnic Institute of Coimbra, Coimbra Institute of Engineering, Department of Chemical and Biological Engineering, Rua Pedro Nunes – Quinta da Nora, 3030-199 Coimbra, Portugal
- SISUS - Laboratory of Sustainable Industrial Systems, Coimbra Institute of Engineering, Department of Chemical and Biological Engineering, Rua Pedro Nunes – Quinta da Nora, 3030-199 Coimbra, Portugal
- CEFT - Transport Phenomena Research Center, Faculty of Engineering, University of Porto, Rua Dr. Roberto Frias, 4200-465 Porto, Portugal
- ALiCE - Associate Laboratory in Chemical Engineering, Faculty of Engineering, University of Porto, Rua Dr. Roberto Frias, 4200-465 Porto, Portugal
| | - Luis M.M.N. Castro
- Polytechnic Institute of Coimbra, Coimbra Institute of Engineering, Department of Chemical and Biological Engineering, Rua Pedro Nunes – Quinta da Nora, 3030-199 Coimbra, Portugal
- SISUS - Laboratory of Sustainable Industrial Systems, Coimbra Institute of Engineering, Department of Chemical and Biological Engineering, Rua Pedro Nunes – Quinta da Nora, 3030-199 Coimbra, Portugal
- CIEPQPF—Chemical Engineering Processes and Forest Products Research Center, Department of Chemical Engineering, Faculty of Sciences and Technology, University of Coimbra, Rua Sílvio Lima, 3030-790 Coimbra, Portugal
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3
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Pinheiro MNC, Madaleno RO, Castro LMMN. Drying kinetics of two fruits Portuguese cultivars ( Bravo de Esmolfe apple and Madeira banana): An experimental study. Heliyon 2022; 8:e09341. [PMID: 35520611 PMCID: PMC9065619 DOI: 10.1016/j.heliyon.2022.e09341] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2021] [Revised: 11/09/2021] [Accepted: 04/22/2022] [Indexed: 12/03/2022] Open
Abstract
Air convective dehydration was carried out at a laboratory scale using two fruits of cultivars produced in different regions of Portugal: Bravo de Esmolfe apple, from Beiras province, and Cavendish banana, from Madeira Island. Fresh fruits were dried in a tray drier with a hot airstream at different temperatures (35, 40, 45, and 50 °C) and velocity of 1.6 m s−1. Drying rate curves were obtained using a simple mathematical approach applied to the moisture content curves adjusting linear and polynomial functions. Different drying rate stages were noticed in the experiments made with apples (one constant drying rate period followed by two falling drying rate periods), while in the case of the banana the constant drying rate period was not perceived, being dried entirely during a unique falling drying rate period. As expected, the constant drying rate value obtained at the beginning of the experiments with apples is higher when these were conducted at higher temperatures, changing from 8.103 to 14.474 g m−2 s−1 when the airstream temperature increases from 35 to 50 °C. The correspondent critical moisture contents in the Bravo de Esmolfe apples, at the instant the constant drying rate period stops and the drying rate starts to fall, slightly decreases from 4.800 to 4.134 kgwater/kgdry solid. This study explored for the first time the drying behavior of these two important fruits that have been increasingly used in the food industry in Portugal, giving important information for the industrialization of its production.
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Affiliation(s)
- M N Coelho Pinheiro
- Departamento de Engenharia Química e Biológica, Instituto Superior de Engenharia do Instituto Politécnico de Coimbra, Rua Pedro Nunes, Quinta da Nora, 3030-199, Coimbra, Portugal.,Centro de Estudos de Fenómenos de Transporte, Faculdade de Engenharia da Universidade do Porto, Rua Dr. Roberto Frias, 4200-465, Porto, Portugal.,Instituto Politécnico de Coimbra, Instituto de Investigação Aplicada, Laboratório SiSus, Rua Pedro Nunes, Quinta da Nora, 3030-199, Coimbra, Portugal
| | - R O Madaleno
- Departamento de Engenharia Química e Biológica, Instituto Superior de Engenharia do Instituto Politécnico de Coimbra, Rua Pedro Nunes, Quinta da Nora, 3030-199, Coimbra, Portugal
| | - Luis M M N Castro
- Departamento de Engenharia Química e Biológica, Instituto Superior de Engenharia do Instituto Politécnico de Coimbra, Rua Pedro Nunes, Quinta da Nora, 3030-199, Coimbra, Portugal.,CIEPQPF-Chemical Engineering Processes and Forest Products Research Center, Department of Chemical Engineering, Faculty of Sciences and Technology, University of Coimbra, Rua Sílvio Lima, 3030-790, Coimbra, Portugal.,Instituto Politécnico de Coimbra, Instituto de Investigação Aplicada, Laboratório SiSus, Rua Pedro Nunes, Quinta da Nora, 3030-199, Coimbra, Portugal
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4
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Kushwah A, Kumar A, Gaur MK. Drying kinetics, performance, and quality assessment for banana slices using heat pump–assisted drying system (
HPADS
). J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.13964] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Anand Kushwah
- Department of Mechanical Engineering Delhi Technological University Delhi India
| | - Anil Kumar
- Department of Mechanical Engineering Delhi Technological University Delhi India
- Centre for Energy and Environment Delhi Technological University Delhi India
| | - Manoj Kumar Gaur
- Department of Mechanical Engineering Madhav Institute of Technology & Science Gwalior India
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5
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Kinetics, energy efficiency and mathematical modeling of thin layer solar drying of figs (Ficus carica L.). Sci Rep 2021; 11:21266. [PMID: 34711867 PMCID: PMC8553925 DOI: 10.1038/s41598-021-00690-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2021] [Accepted: 10/15/2021] [Indexed: 11/08/2022] Open
Abstract
First convectional thin layer drying of two fig (Ficus carica L.) varieties growing in Moroccan, using partially indirect convective dryer, was performed. The experimental design combined three air temperatures levels (60, 70 and 80 °C) and two air-flow rates (150 and 300 m3/h). Fig drying curve was defined as a third-order polynomial equation linking the sample moisture content to the effective moisture diffusivity. The average activation energy was ranged between 4699.41 and 7502.37 kJ/kg. It raised proportionally with the air flow velocity, and the same pattern were observed for effective moisture diffusivity regarding drying time and velocity. High levels of temperature (80 °C) and velocity (300 m3/h) lead to shorten drying time (200 min) and improve the slices physical quality. Among the nine tested models, Modified Handerson and Pabis exhibited the highest correlation coefficient value with the lowest chi-square for both varieties, and then give the best prediction performance. Energetic investigation of the dryer prototype showed that the total use of energy alongside with the specific energy utilization (13.12 and 44.55 MWh/kg) were inversely proportional to the velocity and drying temperature. Likewise, the energy efficiency was greater (3.98%) higher in drying conditions.
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6
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Ghimire A, Basnet S, Poudel R, Ghimire A. Mathematical modeling of thin layer microwave drying of Jaya fish ( Aspidoparia jaya). FOOD SCI TECHNOL INT 2020; 27:508-516. [PMID: 33143468 DOI: 10.1177/1082013220969353] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
The effect of microwave power levels on the drying attributes of Jaya fish (Aspidoparia jaya) in a microwave dryer was investigated in this study. Microwave power levels of 100, 180, 300, and 450 W were used to dry 50 g of fish samples, and the drying kinetics were evaluated. Higher microwave power levels resulted in faster drying when increased from 100 to 450 W. The moisture ratio of fish during drying was calculated, and the data obtained were applied to 5 well known thin-layer mathematical models of drying, namely Approximate diffusion, Modified Henderson and Pabis, Two-Term, Logarithmic, and Midilli et al. model. Model constants and coefficients were calculated by nonlinear regression techniques. All the models were validated using statistical parameters namely; Coefficient of determination (R2), Root Mean Square Error (RMSE), Chi-square (χ2), and Standard Sum of Error (SSE). The Midilli et al. model gave an excellent fit to the experimental data of all the models evaluated. The effective diffusivity was calculated using Fick's diffusion equation, and the value varied from 1.40 × 10-9 to 1.08 × 10-8 m2/s. The activation energy and the diffusivity constant were found to be 4.656W/g and 1.22 × 10-8 m2/s, respectively.
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Affiliation(s)
- Arjun Ghimire
- Department of Food Technology, Central Campus of Technology, Dharan, Nepal
| | | | | | - Arjun Ghimire
- Department of Microbiology, Central Campus of Technology, Dharan, Nepal
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7
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Olagunju TM, Aregbesola OA, Akpan GE. Modeling and optimization of thin‐layer drying data of pretreated
taro
(
Colocasia esculenta
) corm slices. J FOOD PROCESS ENG 2020. [DOI: 10.1111/jfpe.13564] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Titilope Modupe Olagunju
- The Department of Agricultural and Environmental Engineering Obafemi Awolowo University Ife Nigeria
| | - Omotayo A. Aregbesola
- The Department of Agricultural and Environmental Engineering Obafemi Awolowo University Ife Nigeria
| | - Godwin E. Akpan
- The Department of Agricultural Engineering Akwa Ibom State University Mkpat Enin Nigeria
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8
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Takougnadi E, Boroze TET, Azouma OY. Effects of drying conditions on energy consumption and the nutritional and organoleptic quality of dried bananas. J FOOD ENG 2020. [DOI: 10.1016/j.jfoodeng.2019.109747] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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9
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Beye NF, Kane C, Ayessou N, Kebe CMF, Talla C, Diop CM, Sène A. Modelling the dehydration kinetics of four onion varieties in an oven and a solar greenhouse. Heliyon 2019; 5:e02430. [PMID: 31687547 PMCID: PMC6819799 DOI: 10.1016/j.heliyon.2019.e02430] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/19/2018] [Revised: 07/03/2019] [Accepted: 09/03/2019] [Indexed: 11/03/2022] Open
Abstract
The Oven drying kinetics mathematical modelling of four Senegalese onion varieties is carried out in the temperature range from 50 °C to 70 °C. The R2 (dispersion test) and the χ2 (fit test) between the experimental data and the values predicted by the models show that whatever the temperature and the variety, the Verma et al. model is the one that best fits the oven drying kinetics. The R2 average and χ2 average values for the Galmi Violet, Safari, Gandiol F1 and Orient F1 are respectively between 0.9848 to 0.9961 and 0.0010 to 0.006. This best model is validated on the solar greenhouse drying kinetics at variable temperatures during the drying process. The Drying Characteristic Curves (DCCs) have identical patterns for the four onion varieties and are described with third order polynomials in the reduced moisture content range from 0.1 to 0.7. The Galmi Violet, with the slowest drying rate, is the limiting variety, followed by the Safari, Gandiol F1 and Orient F1. Furthermore, the critical and equilibrium reduced moisture content deduced from the DCCs are respectively between 0.55 to 0.70 and 0.05 to 0.15.
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Affiliation(s)
- Ngoné Fall Beye
- Polytechnic School, (ESP)/Center for Food Security and Functional Molecules Studies (CESAM-RESCIF), Cheikh Anta Diop University (UCAD), Dakar, Senegal
- Laboratory for Biological Sciences, Agronomy and Complex Systems Modelling (LaBAM)/UGB, Saint-Louis, Senegal
| | - Cheikhou Kane
- Polytechnic School, (ESP)/Center for Food Security and Functional Molecules Studies (CESAM-RESCIF), Cheikh Anta Diop University (UCAD), Dakar, Senegal
| | - Nicolas Ayessou
- Polytechnic School, (ESP)/Center for Food Security and Functional Molecules Studies (CESAM-RESCIF), Cheikh Anta Diop University (UCAD), Dakar, Senegal
| | | | - Cheikh Talla
- Pasteur Institute of Dakar, Epidemiology Unit for Infectious Diseases – 36, Pasteur Avenue, Dakar, Senegal
| | - Codou Mar Diop
- Polytechnic School, (ESP)/Center for Food Security and Functional Molecules Studies (CESAM-RESCIF), Cheikh Anta Diop University (UCAD), Dakar, Senegal
| | - Abdou Sène
- Laboratory for Biological Sciences, Agronomy and Complex Systems Modelling (LaBAM)/UGB, Saint-Louis, Senegal
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10
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Investigation of Heat and Moisture Transport in Bananas during Microwave Heating Process. Processes (Basel) 2019. [DOI: 10.3390/pr7080545] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
The numerical method was used to investigate heat and moisture transport during dehydration of bananas from microwave heating. COMSOL multi-physics software was employed to perform the simulation task. A banana is defined as a porous medium. It has constituents of water, vapor, air as the liquid phase and a solid porous matrix. The numerical results of this study were validated with experimental data. The profiles of moisture, vapor and pressure are discussed in this study. Moreover, the effects of the ripening stages of the banana are examined. A higher heat flux was observed from the beginning period along with the increasing time steps until 50 s. Heat generation decreased during 50 s to 60 s, coinciding with a small rise in temperature, but the temperature gradient remained constant. The temperature distribution of both unripe and ripe banana samples was non-uniform. At the center of the banana, the temperature increased rapidly and reached its highest temperature with the negative temperature gradient toward the boundary surface. More heat generation was observed around the center region of the banana. This was due to higher moisture in comparison with the boundary surface. Heat and moisture were transported from the center of the banana to its surface. The water convective flux peaked around 11 mm from the center. The vapor pressure peaked at the center for all cases. Less heat generation within unripe bananas was observed due to the lower moisture content.
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11
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12
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Evaluation of Mass Transfer Properties in Convective Drying of Kiwi and Eggplant. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2017. [DOI: 10.1515/ijfe-2016-0257] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
AbstractThe present work aimed at studying the mass transfer properties of two plant foods, kiwi (a fruit) and eggplant (a vegetable). For this convective drying experiments were conducted at different temperatures (from 50 to 80 ºC) and an air flow rate of 0.5 m/s, using slices with 6 mm thickness for both products. For the mathematical modelling two different methods were used, one based on the thin layer model and the other based on the Fick’s second law of diffusion. The results obtained allowed concluding that different methodologies allowed to obtain different values of the mass transfer properties, so care must be taken when choosing an appropriate calculation method. Regarding the values of diffusivity and mass transfer coefficient, in all cases they were found to increase with increasing operating temperature. Both the activation energy and the activation energy for convective mass transfer were similar for kiwi and for eggplant, indicating that both foods behave in a very similar way when exposed to the drying conditions tested.
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13
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Onwude DI, Hashim N, Janius RB, Nawi NM, Abdan K. Modeling the Thin-Layer Drying of Fruits and Vegetables: A Review. Compr Rev Food Sci Food Saf 2016; 15:599-618. [DOI: 10.1111/1541-4337.12196] [Citation(s) in RCA: 244] [Impact Index Per Article: 30.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2015] [Revised: 01/08/2016] [Accepted: 01/11/2016] [Indexed: 11/27/2022]
Affiliation(s)
- Daniel I. Onwude
- Dept. of Biological and Agricultural Engineering; Faculty of Engineering; Univ. Putra, Malaysia; 43400 UPM Serdang Selangor Malaysia
- Dept. of Agricultural and Food Engineering; Faculty of Engineering, Univ. of Uyo; 52021 Uyo Nigeria
| | - Norhashila Hashim
- Dept. of Biological and Agricultural Engineering; Faculty of Engineering; Univ. Putra, Malaysia; 43400 UPM Serdang Selangor Malaysia
| | - Rimfiel B. Janius
- Dept. of Biological and Agricultural Engineering; Faculty of Engineering; Univ. Putra, Malaysia; 43400 UPM Serdang Selangor Malaysia
| | - Nazmi Mat Nawi
- Dept. of Biological and Agricultural Engineering; Faculty of Engineering; Univ. Putra, Malaysia; 43400 UPM Serdang Selangor Malaysia
| | - Khalina Abdan
- Dept. of Biological and Agricultural Engineering; Faculty of Engineering; Univ. Putra, Malaysia; 43400 UPM Serdang Selangor Malaysia
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14
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Zhou Y, Jin Y. Mathematical Modeling of Thin-layer Infrared Drying of Dewatered Municipal Sewage Sludge (DWMSS). ACTA ACUST UNITED AC 2016. [DOI: 10.1016/j.proenv.2016.02.066] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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15
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da Silva WP, Rodrigues AF, e Silva CMD, de Castro DS, Gomes JP. Comparison between continuous and intermittent drying of whole bananas using empirical and diffusion models to describe the processes. J FOOD ENG 2015. [DOI: 10.1016/j.jfoodeng.2015.06.018] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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16
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Başlar M, Kılıçlı M, Yalınkılıç B. Dehydration kinetics of salmon and trout fillets using ultrasonic vacuum drying as a novel technique. ULTRASONICS SONOCHEMISTRY 2015; 27:495-502. [PMID: 26186871 DOI: 10.1016/j.ultsonch.2015.06.018] [Citation(s) in RCA: 37] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/26/2014] [Revised: 05/04/2015] [Accepted: 06/19/2015] [Indexed: 06/04/2023]
Abstract
In this study, a novel ultrasonic vacuum (USV) drying technique was used to shorten the drying time of fish fillets. For this purpose, ultrasonic treatment and vacuum-drying were simultaneously performed to dehydrate salmon and trout fillets at 55°C, 65°C, and 75°C. In addition, the USV technique was compared with vacuum-drying and oven-drying techniques. The dehydration kinetics of the fillets was successfully described by seven thin-layer drying models with R(2) range between 0.944 and 1.000. Depending on drying temperatures and fish species, the drying times could be shortened using the USV technique between 7.4% and 27.4% compared with vacuum-drying. The highest effective moisture diffusivity was determined in the fillets dried with the USV technique and they increased with increasing drying temperatures. Ultrasonic treatment accelerated the vacuum drying process for the fillets; therefore, this technique could be used to improve the efficiency of vacuum-drying for the fillets.
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Affiliation(s)
- Mehmet Başlar
- Yıldız Technical University, Chemical and Metallurgical Faculty, Food Engineering Department, Istanbul 34210, Turkey.
| | - Mahmut Kılıçlı
- Yıldız Technical University, Chemical and Metallurgical Faculty, Food Engineering Department, Istanbul 34210, Turkey
| | - Barış Yalınkılıç
- Iğdır University, Engineering Faculty, Food Engineering Department, Iğdır 76000, Turkey
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17
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Afolabi TJ, Tunde-Akintunde TY, Adeyanju JA. Mathematical modeling of drying kinetics of untreated and pretreated cocoyam slices. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2015; 52:2731-40. [PMID: 25892770 PMCID: PMC4397337 DOI: 10.1007/s13197-014-1365-z] [Citation(s) in RCA: 29] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/25/2014] [Accepted: 04/10/2014] [Indexed: 11/28/2022]
Abstract
The effect of pretreatment and drying temperature on the drying kinetics and quality of cocoyam was investigated in this study. The best model to predict the drying kinetics was also determined. Cocoyam slices were pretreated by water blanching (WB) and soaking in sodium metabisulphite (SM) and dried in a hot air oven at temperatures of 50, 60 and 70 °C while untreated samples were sun dried. Seventhin layer drying models (Exponential, Generalized Exponential, Page, Logarithmic, Parabolic, Wang and Singh and Two-term) were fitted to the experimental data and selection was done basedon model with highest correlationcoefficient (R(2)), and lowest reduced chi-square (χ (2)), sum square error (SSE) and root mean square error (RMSE) respectively. The Logarithmic and Parabolic model was found to best describe the oven and sun drying of cocoyam respectively. The vitamin C and beta-carotene value of the dried cocoyam slices, which varied from 0.0038 to 0.0075 and 4.1 to 5.888 mg/100 g respectivelygenerally decreased with an increase in drying temperature.
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Affiliation(s)
- T. J. Afolabi
- />Department of Chemical Engineering, Ladoke Akintola University of Technology, PMB 4000, Ogbomoso, Oyo State Nigeria
| | - T. Y. Tunde-Akintunde
- />Department of Food Science and Engineering, Ladoke Akintola University of Technology, PMB 4000, Ogbomoso, Oyo State Nigeria
| | - J. A. Adeyanju
- />Department of Food Science and Engineering, Ladoke Akintola University of Technology, PMB 4000, Ogbomoso, Oyo State Nigeria
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18
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Olanipekun B, Tunde-Akintunde T, Oyelade O, Adebisi M, Adenaya T. Mathematical Modeling of Thin-Layer Pineapple Drying. J FOOD PROCESS PRES 2014. [DOI: 10.1111/jfpp.12362] [Citation(s) in RCA: 35] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- B.F. Olanipekun
- Department of Food Science and Engineering; LadokeAkintola University of Technology; Ogbomoso Oyo State PMB 4000 Nigeria
| | - T.Y. Tunde-Akintunde
- Department of Food Science and Engineering; LadokeAkintola University of Technology; Ogbomoso Oyo State PMB 4000 Nigeria
| | - O.J. Oyelade
- Department of Food Science and Engineering; LadokeAkintola University of Technology; Ogbomoso Oyo State PMB 4000 Nigeria
| | - M.G. Adebisi
- Department of Food Science and Engineering; LadokeAkintola University of Technology; Ogbomoso Oyo State PMB 4000 Nigeria
| | - T.A. Adenaya
- Department of Food Science and Engineering; LadokeAkintola University of Technology; Ogbomoso Oyo State PMB 4000 Nigeria
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Guiné R, Barroca M, Silva V. Mass Transfer Properties of Pears for Different Drying Methods. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2013. [DOI: 10.1080/10942912.2011.551864] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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Akbudak N, Akbudak B. Effect of Vacuum, Microwave, and Convective Drying on Selected Parsley Quality. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2012. [DOI: 10.1080/10942912.2010.535400] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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