DRYING CHARACTERISTICS OF THE BORNEO <i>CANARIUM ODONTOPHYLLUM</i> (DABAI) FRUIT

Abstract

The quality and shelf-life of an underutilized fruits are compromised by the conventional method of drying. We therefore proposed using hot-air chamber to develop the drying curves of Canarium odontophyllum (Dabai) fruit. Present study provides evidence of the best mathematical model to demonstrate the drying characteristics of this indigenous fruit and thus, may generate or add to the existing database. The drying experiments were performed at three different relative humidity of 10, 20 and 30% and a constant air velocity of 1 m sec. Drying kinetics of C. odontophyllum fruit were investigated and obtained. A non-linear regression procedure was used to fit three different one-term exponential models of thin layer drying models. The models were compared with experimental data of C. odontophyllum fruit drying at air temperature of 55°C. The fit quality of the models was evaluated using the coefficient of determination (R 2 ), Mean Bias Error (MBE) and Root Mean Square Error (RMSE). The highest value of R 2 obtained was 0.9348, the lowest MBE value was 0.0018 and the value for RMSE was 0.0420. Page model is the best mathematical model to describe the drying behavior of C. odontophyllum fruit.

Cytotoxic Activity of Stem Bark Extracts from Canarium odontophyllum Miq (Dabai) against Human Colorectal Carcinoma HCT 116 Cell Line

“…The fruit or locally known as "dabai" among the Malaysian has an oblong-shaped with average length of 3 -4 cm, weighing 10 -13 g and is usually consumed as a side meal [10]. The fruit is seasonal being only available during the period from October to December and along with its lack of promotion therefore, the economic potential of the fruit has not been fully explored and utilized [11]. Most of the previous literature reported pharmacological activity on the fruit of C. odontophyllum and until now, there is no past research conducted on the stem bark from C. odontophyllum.…”

Drying of MalaysianCapsicum annuumL. (Red Chili) Dried by Open and Solar Drying

“…Much recent research has reported on solar drying of agricultural fruits and vegetables. Thin-layer drying models have also been widely used to analyze the drying of various agricultural [4][5][6][7][8][9][10][11] and marine [12][13][14] products.…”

Anchovy Drying Using Infrared Radiation

“…Direct solar drying has traditionally been used, except in areas where sunshine is irregular or insufficient and when strict sanitation is required (Ghaly and MacDonald, 2012b). For thermal drying, conduction and convective heat transfer have mainly been used (Basri et al, 2012) as well as radiant heat transfer (Niamnuya et al, 2012). Infrared drying has been investigated for obtaining high quality dried food such as soybean, (Niamnuya et al, 2012), apple (Cuccurullo et al, 2012), rice (Insorn et al, 2010) and fruit leather (Jaturonglumlert and Kiatsiriroat, 2010).…”