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Optimization of Drying Parameters for Total Phenolic Content of Papaya Using Response Surface Methodology. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2022; 2022:4819725. [PMID: 36590984 PMCID: PMC9800098 DOI: 10.1155/2022/4819725] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/17/2022] [Revised: 11/14/2022] [Accepted: 12/13/2022] [Indexed: 12/24/2022]
Abstract
An optimum condition of the drying process can minimize nutrient losses and maximize the shelf life of food products. Thus, this study is aimed at developing an optimized system for the process conditions to determine the total phenolic content (TPC) of oven-dried papaya slices. The response surface method and central composite design were used to design the experiment, and it was found that the drying conditions had a significant impact on the total phenolic content of papaya slices. TPC was determined in relation to their interactions with the independent variables that include time, temperature, sample thickness, and stage of ripeness. The optimum drying conditions are those with the maximum content of TPC. In order to fit the experimental data, a quadratic polynomial model is created for the output variable, and an analysis of variance is carried out to determine whether or not the model is compatible to determine the optimal drying conditions. Time (10 h), temperature (62.02°C), thickness (9.75 mm) and stages (ripe) were found to be the optimal drying conditions. It was found that temperature had more effect on the amount of TPC than other factors. The numerical findings showed a good agreement with experimental data, with R 2 = 0.9237. It is hoped that the findings will make a contribution to the process of drying food.
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Skåra T, Løvdal T, Skipnes D, Nwabisa Mehlomakulu N, Mapengo CR, Otema Baah R, Emmambux MN. Drying of vegetable and root crops by solar, infrared, microwave, and radio frequency as energy efficient methods: A review. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2022.2148688] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Affiliation(s)
- Torstein Skåra
- Department of Processing Technology, Nofima – Norwegian Institute of Food, Fisheries and Aquaculture Research, Stavanger, Norway
| | - Trond Løvdal
- Department of Processing Technology, Nofima – Norwegian Institute of Food, Fisheries and Aquaculture Research, Stavanger, Norway
| | - Dagbjørn Skipnes
- Department of Processing Technology, Nofima – Norwegian Institute of Food, Fisheries and Aquaculture Research, Stavanger, Norway
| | | | | | - Rose Otema Baah
- Department of Consumer and Food Sciences, University of Pretoria, Hatfield, South Africa
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Modeling and Optimization of Energy and Exergy Parameters of a Hybrid-Solar Dryer for Basil Leaf Drying Using RSM. SUSTAINABILITY 2022. [DOI: 10.3390/su14148839] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
Abstract
This study deals with the optimization of energetic and exergetic parameters of a hybrid-solar dryer to dry basil leaves under determined experimental conditions at three air temperatures (40 °C, 55 °C, and 70 °C) and three bed thickness levels (2, 4, and 6 cm). The optimization of the thermodynamic parameters was performed using the response surface method (RSM) based on the central composite design (CCD) and the desirability function (DF) to maximize the drying rate, exergy efficiency, improvement potential rate and the sustainability index, and to minimize the energy utilization, energy utilization ratio and exergy loss rate. These parameters were calculated on the basis of the first and second laws of thermodynamics as the response variables. Based on the results obtained, it was determined that the optimal conditions for basil drying were at a drying air temperature of 63.8 °C and a bed thickness of 2 cm. At this point, the parameters of the drying rate, energy utilization, energy utilization ratio, exergy efficiency, exergy loss rate, improvement potential rate and sustainability index were obtained with the maximum utility function (D = 0.548) as 0.27, 0.019 (kJ/s), 0.23, 65.75%, 0.016 (kJ/s), 1.10 (kJ/s) and 0.015, respectively.
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Özbek HN, Bulut E, Işınay B, Sever M, Topçam H, Koçak Yanık D, Dalgıç AC, Erdoğdu F, Elik A, Göğüş F. Sequential‐combined solar energy assisted hot air and hot air‐assisted radio frequency drying to produce high‐quality dried whole apricots: An optimization study for process parameters. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16344] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Hatice Neval Özbek
- Department of Food Engineering, Engineering Faculty University of Gaziantep Gaziantep Turkey
| | - Ecem Bulut
- Department of Food Engineering, Engineering Faculty University of Gaziantep Gaziantep Turkey
| | - Büşra Işınay
- Department of Food Engineering, Engineering Faculty University of Gaziantep Gaziantep Turkey
| | - Melis Sever
- Department of Food Engineering, Engineering Faculty University of Gaziantep Gaziantep Turkey
| | - Hüseyin Topçam
- Department of Food Engineering Ankara University Ankara Turkey
| | - Derya Koçak Yanık
- Department of Food Engineering, Engineering Faculty University of Gaziantep Gaziantep Turkey
| | - Ali Coşkun Dalgıç
- Department of Food Engineering, Engineering Faculty University of Gaziantep Gaziantep Turkey
| | - Ferruh Erdoğdu
- Department of Food Engineering Ankara University Ankara Turkey
| | - Aysel Elik
- Department of Food Engineering, Engineering Faculty University of Gaziantep Gaziantep Turkey
| | - Fahrettin Göğüş
- Department of Food Engineering, Engineering Faculty University of Gaziantep Gaziantep Turkey
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Mondal IH, Rangan L, Uppaluri RVS. Process‐product characteristics of tray‐dried
Benincasa hispida. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14697] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Affiliation(s)
- Imdadul Hoque Mondal
- Centre for Rural Technology Indian Institute of Technology Guwahati Guwahati India
| | - Latha Rangan
- Centre for Rural Technology Indian Institute of Technology Guwahati Guwahati India
- Department of Biosciences & Bioengineering Indian Institute of Technology Guwahati Guwahati India
| | - Ramagopal V. S. Uppaluri
- Centre for Rural Technology Indian Institute of Technology Guwahati Guwahati India
- Department of Chemical Engineering Indian Institute of Technology Guwahati Guwahati India
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Physicochemical and phytochemical properties of foam mat dried passion fruit ( Passiflora edulis Sims) powder and comparison with fruit pulp. Journal of Food Science and Technology 2020; 58:787-796. [PMID: 33568872 DOI: 10.1007/s13197-020-04596-y] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 05/13/2020] [Accepted: 06/19/2020] [Indexed: 10/23/2022]
Abstract
The aim of the present study was to develop purple passion fruit powder using the foam mat dried process. The possible effect of whipping time, methylcellulose concentration, and drying temperature on physicochemical and phytochemical properties of foam mat dried passion fruit was evaluated and compared with fruit pulp. The drying process was optimized using central composite design and optimum conditions were whipping time 2.78 min, methylcellulose 2.58%, temperature 44.05 °C. At the optimum condition vitamin C, total phenolic compound and hygroscopicity were 34.67 mg/100 g, 258.12 mg GAE/100 g, and 21.12%, respectively. The artificial neural network was applied to predict experimental outcomes. The phytochemical properties in terms of (±)-α tocopherol, D-α-tocotrienol, β-carotene, and phenolic acid were determined using RP-HPLC. The foam mate dried powder contained a higher amount of β-carotene (13.26 mg/100 g), total phenolic compound (258.12 mg/100 g) and phenolic acids than fruit pulp whereas fruit pulp was contented higher amount of (±)-α tocopherol (171.1 mg/100 g) and D-α-tocotrienol (27.19 mg/100 g). The study manifested foam mate drying as an effective way to develop passion fruit powder.
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Bchir B, Bouaziz MA, Ettaib R, Sebii H, Danthine S, Blecker C, Besbes S, Attia H. Optimization of ultrasound‐assisted osmotic dehydration of pomegranate seeds (
Punica granatum
L.) using response surface methodology. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14657] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Brahim Bchir
- Laboratory of Analysis Valorization and Food Safety University of SfaxNational Engineering School of Sfax Sfax Tunisia
| | - Mohamed Ali Bouaziz
- Laboratory of Analysis Valorization and Food Safety University of SfaxNational Engineering School of Sfax Sfax Tunisia
| | - Refki Ettaib
- Laboratoire d'Aridoculture et Cultures Oasiennes Institut des Régions Arides Médenine Tunisie
| | - Haifa Sebii
- Laboratory of Analysis Valorization and Food Safety University of SfaxNational Engineering School of Sfax Sfax Tunisia
| | - Sabine Danthine
- Laboratory of Food Science and Formulation University of LiègeGembloux Agro‐Bio Tech Gembloux Belgium
| | - Christophe Blecker
- Laboratory of Food Science and Formulation University of LiègeGembloux Agro‐Bio Tech Gembloux Belgium
| | - Souhail Besbes
- Laboratory of Analysis Valorization and Food Safety University of SfaxNational Engineering School of Sfax Sfax Tunisia
| | - Hamadi Attia
- Laboratory of Analysis Valorization and Food Safety University of SfaxNational Engineering School of Sfax Sfax Tunisia
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Alenyorege EA, Ma H, Ayim I, Aheto JH, Hong C, Zhou C. Effect of multi-frequency multi-mode ultrasound washing treatments on physicochemical, antioxidant potential and microbial quality of tomato. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2018. [DOI: 10.1007/s11694-018-9980-4] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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Escher GB, Coelho SRM, Christ D. Optimization of Osmo-Convective Dehydration Process for Dry Tomato Production. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.12932] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Graziela Bragueto Escher
- Post-Graduate Program in Agricultural Engineering; UNIOESTE/CASCAVEL/CCET/PGEAGRI, Rua Universitária; Cascavel PR Brazil
| | - Silvia Renata Machado Coelho
- Post-Graduate Program in Agricultural Engineering; UNIOESTE/CASCAVEL/CCET/PGEAGRI, Rua Universitária; Cascavel PR Brazil
| | - Divair Christ
- Post-Graduate Program in Agricultural Engineering; UNIOESTE/CASCAVEL/CCET/PGEAGRI, Rua Universitária; Cascavel PR Brazil
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Červenka L, Červenková Z, Velichová H. Is air-drying of plant-based food at low temperature really favorable? A meta-analytical approach to ascorbic acid, total phenolic, and total flavonoid contents. FOOD REVIEWS INTERNATIONAL 2017. [DOI: 10.1080/87559129.2017.1307389] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Affiliation(s)
- Libor Červenka
- Department of Analytical Chemistry, Faculty of Chemical Technology, University of Pardubice, Pardubice, Czech Republic
| | - Zuzana Červenková
- Department of Clinical Subspecialities, Faculty of Health Studies, University of Pardubice, Pardubice, Czech Republic
| | - Helena Velichová
- Department of Food Analysis and Chemistry, Faculty of Technology, Tomáš Baťa University in Zlín, Zlín, Czech Republic
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Yuan Y, Tan L, Xu Y, Yuan Y, Dong J. Optimization of Combined Drying for Lettuce Using Response Surface Methodology. J FOOD PROCESS PRES 2015. [DOI: 10.1111/jfpp.12683] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Yuejin Yuan
- College of Mechanical and Electrical Engineering; Shaanxi University of Science and Technology; 6 Xuefuzhong Road, Weiyangdaxueyuan District Xi'an 710021 China
| | - Libin Tan
- College of Mechanical and Electrical Engineering; Shaanxi University of Science and Technology; 6 Xuefuzhong Road, Weiyangdaxueyuan District Xi'an 710021 China
| | - Yingying Xu
- College of Mechanical and Electrical Engineering; Shaanxi University of Science and Technology; 6 Xuefuzhong Road, Weiyangdaxueyuan District Xi'an 710021 China
| | - Yueding Yuan
- College of Mathematics and Computer Science; Yichun University; Yichun China
| | - Jixian Dong
- College of Mechanical and Electrical Engineering; Shaanxi University of Science and Technology; 6 Xuefuzhong Road, Weiyangdaxueyuan District Xi'an 710021 China
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Dehghannya J, Gorbani R, Ghanbarzadeh B. Effect of Ultrasound-Assisted Osmotic Dehydration Pretreatment on Drying Kinetics and Effective Moisture Diffusivity of Mirabelle Plum. J FOOD PROCESS PRES 2015. [DOI: 10.1111/jfpp.12521] [Citation(s) in RCA: 41] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Jalal Dehghannya
- Department of Food Science and Technology; University of Tabriz; Tabriz 51666-16471 Iran
| | - Rasoul Gorbani
- Department of Food Science and Technology; University of Tabriz; Tabriz 51666-16471 Iran
| | - Babak Ghanbarzadeh
- Department of Food Science and Technology; University of Tabriz; Tabriz 51666-16471 Iran
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Borah P, Sit N. Optimization of Drying Conditions of X
anthosoma sagittifolium
(Tannia) Tubers in Tray Dryer Using Response Surface Methodology. J FOOD PROCESS PRES 2014. [DOI: 10.1111/jfpp.12221] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Pallabi Borah
- Department of Food Engineering and Technology; Tezpur University; Tezpur Assam 784028 India
| | - Nandan Sit
- Department of Food Engineering and Technology; Tezpur University; Tezpur Assam 784028 India
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14
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Ascorbic acid degradation of papaya during drying: Effect of process conditions and glass transition phenomenon. J FOOD ENG 2014. [DOI: 10.1016/j.jfoodeng.2013.08.039] [Citation(s) in RCA: 47] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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