Effect of osmotic pretreatment and drying temperature on drying kinetics, antioxidant activity, and overall quality of taikor (Garcinia pedunculata Roxb.) slices

Hossain, Mohammad Afzal; Dey, Pappu; Joy, Rahman Ishtiaque

doi:10.1016/j.sjbs.2021.08.038

Cited by 23 publications

(11 citation statements)

References 48 publications

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“…Valadez-Carmona et al [ 53 ] showed that lower temperatures and prolonged duration of treatment maintain an elevated content of cacao pod husk phenolics. Moreover, TFC diminishes as the drying temperature is augmented [ 54 ], as in the case of orange peels [ 55 ], in which a high drying temperature causes the degradation of flavonoids. Esparza-Martínez et al [ 56 ] also described a decrease in the content of non-extractable flavonoids of lime as the drying temperature rises.…”

Section: Resultsmentioning

confidence: 99%

Kinetic Modeling of Convective and Microwave Drying of Potato Peels and Their Effects on Antioxidant Content and Capacity

et al. 2023

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This study deals with drying properties and focuses on the drying kinetics of potato peels (PP) by two processes, namely convection drying (CD) at various temperatures (40, 60, 80, 100, and 120 °C) and microwave drying (MD) at different powers (200, 400, 600, and 800 W). In addition, the effectiveness of the adopted processes was evaluated in terms of antioxidant contents and antioxidant capacity. A total of 22 mathematical models were undertaken to predict the drying kinetics, and the best model was selected based on the highest R2 values and the lowest χ2 and RMSE values. The Sledz model was the more appropriate for both methods with values of 0.9995 ≤ R2 ≤ 0.9999, χ2 = 0.0000, and 0.0054 ≤ RMSE ≤ 0.0030 for CD, and the results of MD were 0.9829 ≤ R2 ≤ 0.9997, 0.0000 ≤ χ2 ≤ 0.0010, and 0.0304 ≤ RMSE ≤ 0.0053. The best drying rates (DR) of PP were assigned to a temperature of 120 °C and a power of 600 W with values of 0.05 and 0.20 kg water/kg dw min, respectively. A potential explanation is that as PP’s moisture content decreased during the drying process, there was a drop in absorption, which led to a reduction in the DR. The energy consumption of both processes was assessed, and it rose with increasing temperature or power. The microwave process reduced the drying time, consumed lower energy, and presented a higher drying efficiency at a moderate power level compared to the convection process. Furthermore, MD preserved antioxidants better compared to CD and improved the antioxidant capacity. Therefore, the proposed microwave process for drying PP is suggested for its expected use in various fields, including the food processing industries.

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Section: Resultsmentioning

confidence: 99%

Kinetic Modeling of Convective and Microwave Drying of Potato Peels and Their Effects on Antioxidant Content and Capacity

et al. 2023

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“…Pinar et al (2021) found the effects of different drying methods on the drying kinetics of different pepper varieties. Hossain et al (2021) use multiple models, such as Newton, to reveal the thin dewatering characteristics of Tailor. This was also observed by Ataides et al (2022) for Araticum fruits used multiple models to predict drying properties.…”

Section: Introductionmentioning

confidence: 99%

Effect of slice thickness and hot-air temperature on the kinetics of hot-air drying of Crabapple slices

JIANG

et al. 2023

Food Sci. Technol

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This study was investigated the effects of hot-air temperature and slice thickness on drying characteristics of Crabapple slices. Drying experiments were carried out in the ranges of 60-90 °C. The thickness conditions of Crabapple slices for thin layer drying were 3mm and 5mm. The increase in the temperature of the hot-air and the decrease in the thickness of the slicing causes the drying time to be significantly shortened. Fick's diffusion model was applied to describe the water transfer of the Crabapple slices, and the effective diffusion coefficients varied from 0.6142 × 10 -8 m 2 /s to 1.9867 × 10 -8 m 2 /s in a given range of drying temperature. The effective diffusivity increases with increasing temperature. The activation energy values of Crabapple were 17.46 and 23.82 kJ/mol for the thickness of 3 and 5 mm, respectively. The Page model was revealed to be a better fit to describe the drying curve of Crabapple compared to other models.

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“…Melon color parameters are shown in Table 5. The lower value of L * indicates darkness (Hossain et al, 2021). Fresh samples presented a significantly higher luminosity ( L *) ( p < 0.05) compared to the dried samples, which indicates a reduction in brightness after drying.…”

Section: Resultsmentioning

confidence: 99%

Ethanol pretreatment and infrared drying of melon: Kinetics, quality parameters, and NIR spectra

Brandão

Silva

Arruda

et al. 2022

J Food Process Engineering

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There is a growing interest in drying methods focusing on the reduction of drying time, and improvement of product quality. This work aimed to study the use of ethanol as a pretreatment to melon infrared drying (IRD), evaluating its effect on the drying kinetics and quality parameters. The pretreatment step included the melon immersion in different ethanol concentrations (50% and 100%) and immersion times (10, 20, and 30 min). IRD was performed at 60 C with control (untreated) and pretreated samples. Melon pretreated in 100% ethanol for 30 min had the shortest drying time and highest diffusivity value. The Page model obtained the best fit for the experimental data. All dried melons showed water activity below .60, and a reduction in the bioactive compounds. Samples immersed in 50% ethanol, in general, showed lower losses of total phenolics and carotenoids. Concerning color, there was a decrease in the luminosity (L*), while redness (a*) and yellowness (b*) were intensified. Principal component analysis applied to the near infrared (NIR) spectra of the dried samples showed a tendency of separation between samples pretreated with different concentrations of ethanol. In conclusion, IRD and ethanol pretreatment can be useful tools to reduce drying time, but some limitations on bioactive compounds were discussed. Practical applicationsThe concentration and the time of ethanol pretreatment application can result in different melon infrared drying rates and can influence important qualitative parameters. Therefore, it is important to evaluate these factors to optimize the dried melon production, resulting in lower drying time and better quality preservation.

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Effect of osmotic pretreatment and drying temperature on drying kinetics, antioxidant activity, and overall quality of taikor (Garcinia pedunculata Roxb.) slices

Cited by 23 publications

References 48 publications

Kinetic Modeling of Convective and Microwave Drying of Potato Peels and Their Effects on Antioxidant Content and Capacity

Kinetic Modeling of Convective and Microwave Drying of Potato Peels and Their Effects on Antioxidant Content and Capacity

Effect of slice thickness and hot-air temperature on the kinetics of hot-air drying of Crabapple slices

Ethanol pretreatment and infrared drying of melon: Kinetics, quality parameters, and NIR spectra

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