Effects of sulphiting and osmotic pre-treatments on the effective moisture diffusion coefficients D&lt;sub&gt;EFF&lt;/sub&gt; of air drying of pineapple slices

The optimization of processing parameters for hot air drying of tomato slices using the Taguchi technique was investigated. The tomato samples were water blanched, ascorbic acid (ASA), and sodium metabisulfite pretreated. Thereafter sliced into 4, 6, and 8 mm thickness and dried at 40, 50, and 60°C air temperatures following Taguchi's experimental plan. The drying rate, effective moisture diffusivity, lycopene, β‐carotene, and ASA contents were determined using standard methods. The results showed reductions in drying time as drying temperatures increases. The drying rate curves show the absence of a constant‐rate drying rate period in the entire drying process combinations understudied. The Taguchi analysis shows that the optimum processing conditions for the dried qualities varied significantly (p < .05). The drying temperature is the most significant processing parameter controlling the drying time, lycopene, β‐carotene, and ASA while the slice thickness had a considerable influence on moisture diffusivity. Practical Applications The processing conditions for drying tomatoes have a significant effect on the nutrient contents of the dried products. However, the quest for healthy dried tomato products by consumers necessitates the simulation and further optimization of the drying conditions to minimize the detrimental qualities changes that occur during the drying process. Taguchi technique, a powerful and efficient method for designing processes that operate consistently and optimally over varieties of conditions is, thus, adopted to established optimum processing conditions that can guarantee high nutrients retentions. These results will provide information valuable to the pilot or industrial scale processors and also served as an operational guide for the tomato fruit drying process.

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“…This result agreed with the drying of sweet potato and pineapple reported by Onu et al. (2016) and Karim (2010), respectively.…”

Section: Resultssupporting

confidence: 92%

Optimization of processing parameters for drying of tomatoes ( Solanum lycopersicum L.var) slices using Taguchi technique

Hussein

Oke

Abiona

et al. 2020

J. Food Process. Preserv.

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“…These values are within the normal range 10 -11 -10 -9 m 2 /s for drying of food materials (Dandamrongrak et al, 2002;Madamba, 2003;Salicik and Elicin, 2006;Kaleemullah and Kailappan, 2006;Doymaz, 2004Doymaz, , 2006Doymaz, , 2007Jain and Pathare, 2007). Karim (2010) reported an effective moisture diffusivity of 9.10 × 10 -10 m 2 /s and 4.91× 10 -10 m 2 /s for sulphite and osmotically pretreated pineapple slices dried at 70 o C, respectively. The results also show that effective moisture diffusivity of the blanched pineapple slices decreased with increase in the blanching temperature-time combinations and that blanching pretreatment prior to drying improves the effective moisture diffusivity.…”

Section: Effective Moisture Diffusivitysupporting

confidence: 57%

Thin Layer Drying Kinetics of Pineapple: Effect of Blanching Temperature – Time Combination

Agarry¹,

Ao²,

Aremu³

2013

Nig J Bas App Sci

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Drying is an energy intensive unit operation and long drying periods tend to increase the energy requirements for the production of a unit dry product. In this study, the effect of blanching temperature-time combinations treatment conditions on the drying behavior of pineapple slices was investigated. Slices of pineapple were blanched at different temperature-time combinations before being dried in an oven dryer at a dry bulb temperature of 70 o C. Four thin-layer drying models were fitted to the experimental drying data. The results show that drying rates and drying times were affected by the blanching temperature-time combinations. Drying times increased as blanching temperature-time combinations increased. The predominant drying regime of the blanched pineapple was observed to be in the falling rate period. The logarithmic model best describe the drying behaviour of blanched pineapple slices with goodness of fit (2 R > 0.99). The effective moisture diffusivity of blanched samples decreased with increase in blanching temperature-time combinations. This implied enhanced mass transfer activities of blanched pineapple slices at decreasing blanching temperature-time combinations. Therefore, blanching pretreatment at lower temperature-time combinations in the drying of fruits and vegetables reduces the drying time and energy cost of drying.

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“…This might have resulted in reduction of tensional and firmness of the slices thereby, causing an increase in D eff when compared to the control samples. This was also observed in papaya as well as sulphited and oven dried pineapple slices [36,37].…”

Section: Diffusitivity (D Eff )mentioning

confidence: 59%

Influence of Sulphite on the Drying Kinetics of Pumpkin Fruit Slices

Bunde-Tsegba¹,

Ariahu²,

Igbabul³

et al. 2019

WJFST

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80°C at an air velocity of 1.53 m/s. Drying was carried out to constant moisture. Samples were screened using descriptive sensory evaluation to obtain samples P1, 4 and P2, 5 each dried at 75°C as the best samples for 4 mm and 5 mm respectively. Drying curves, moisture diffusitivity, activation energy, drying time and rehydration capacity were determined. The drying curves obtained showed results for a short constant rate followed by a falling rate period. The effective moisture diffusivity varied from 6.235×10-11 to 12.808×10-11 m 2 /s for the 4 mm and 9.046 x 10-11 to 21.330 x 10-11 m 2 /s for the 5 mm samples. Activation energy obtained for P0, 4; P1, 4; P0, 5 and P2, 5 were 31.342, 32.292, 31.525 and 29.88 kJ/mol. respectively. Sulphiting reduced drying time at 1% level from 16.5 to 15.2 hours for the 4 mm sample and 17.8 to 16.9 hours at 2% level of sulphiting for the 5 mm. Sulphite treatment reduced rehydration capacity significantly at p>0.05. This study implies that the parameter which governed the internal transfer of moisture was moisture diffusion.

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Effects of sulphiting and osmotic pre-treatments on the effective moisture diffusion coefficients D<sub>EFF</sub> of air drying of pineapple slices

Cited by 4 publications

References 16 publications

Optimization of processing parameters for drying of tomatoes ( Solanum lycopersicum L.var) slices using Taguchi technique

Optimization of processing parameters for drying of tomatoes ( Solanum lycopersicum L.var) slices using Taguchi technique

Thin Layer Drying Kinetics of Pineapple: Effect of Blanching Temperature – Time Combination

Influence of Sulphite on the Drying Kinetics of Pumpkin Fruit Slices

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