Kinetic Study of Convective Drying of Blueberry Variety Oneil (Vaccinium corymbosum L.)

Vega‐Gálvez, Antonio; Lemus‐Mondaca, Roberto; Tello-Ireland, Cristian; Miranda, Margarita; Yagnam, Francisco

doi:10.4067/s0718-58392009000200006

Cited by 35 publications

(43 citation statements)

References 28 publications

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“…Thus, as the air-drying temperature increased the drying time decreased to reach similar final moisture content. Similar drying characteristics were also reported by other researchers (MacGregor 2005;Kavak Akpinar and Bicer 2006;Shi et al 2008;Vega-Gálvez et al 2009). The shape and scale parameters of Weibull distribution as well as the statistical tests applied are presented in Table 1 for the five temperatures under study.…”

Section: Resultssupporting

confidence: 90%

Effect of Air Temperature on Drying Kinetics, Vitamin C, Antioxidant Activity, Total Phenolic Content, Non-enzymatic Browning and Firmness of Blueberries Variety O´Neil

Jéssica

Uribe

Vega‐Gálvez

et al. 2010

Food Bioprocess Technol

154

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Effect of air temperature on drying kinetics, vitamin C, antioxidant capacity, total phenolic content (TPC), colour due to non-enzymatic browning (NEB) and firmness during drying of blueberries was studied. Drying curves were satisfactorily simulated with the Weibull model at 50, 60, 70, 80 and 90°C. The scale parameter (β) decreased as air temperature increased and an activation energy value of 57.85 kJ mol −1 was found. Important losses of vitamin C were reported during drying for all the working temperatures (p<0.05). Although TPC decreased as air-drying temperature increased (p<0.05) in comparison to its initial value, the dehydration at high temperatures (e.g., 90°C) presented high values for these antioxidant components. Discoloration due to NEB reaction was observed at all the working temperatures showing a maximum value at 90°C (p<0.05). The radical scavenging activity showed higher antioxidant activity at high temperatures (80 and 90°C) than at low temperatures (50, 60 and 70°C) (p<0.05). A tissue firmness reduction was observed with increasing temperature (p<0.05).

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Section: Resultssupporting

confidence: 90%

Effect of Air Temperature on Drying Kinetics, Vitamin C, Antioxidant Activity, Total Phenolic Content, Non-enzymatic Browning and Firmness of Blueberries Variety O´Neil

Jéssica

Uribe

Vega‐Gálvez

et al. 2010

Food Bioprocess Technol

154

View full text Add to dashboard Cite

show abstract

“…Thin-layer drying models have been used for analysis of drying of various agricultural and marine products, such as fish (Kilic, 2009), sea cucumber (Duan et al, 2010), spirulina (Dissa et al, 2010), apple (Doymaz, 2010), banana (Smitabhindu et al, 2008), berberis (Aghbashlo et al, 2008), blueberry (Vega-Galvez et al, 2009), carrot (Berruti et al, 2009), cassava (Ghaba et al, 2007), cocoa (Hii et al, 2009), pear (Guine et al, 2007), mango (Dissa et al, 2011), apricots, fig, grape andplum (Togrul andPehlivan, 2004), tomatoes (Marfil et al, 2008), sweet cherry (Doymaz and Osman, 2011), chili (Artnaseaw et al, 2010) and red beet (Kaleta and Krzysztof, 2010). Heat pump drying was proposed to enhance the drying kinetic of salak fruit and retain a high concentration of total phenolic compounds in the fruit (Ong and Law, 2011).…”

Section: Introductionmentioning

confidence: 99%

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

Basri¹,

Fudholi²,

Ruslan³

2012

American Journal of Agricultural and Biological Sciences

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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.

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“…Vitamin C termasuk komponen yang labil dan menjadi indikator degradasi antioksidan larut air. Vega-Gálvez et al (2009) menyatakan bahwa penurunan kadar vitamin C adalah disebabkan degradasi oksidatif yang irreversible. Paparan suhu pengeringan dimulai dari 50ºC akan mengurangi kadar vitamin C hingga 75% pada buah blueberry (Lopez et al, 2010).…”

Section: Vitamin C Kulit Buah Bengalununclassified

ANALISIS PROKSIMAT, SENYAWA FENOLIK, SIFAT ANTIOKSIDAN DAN ANTIBAKTERI KULIT BUAH Lepisanthes alata

Rahmadi

Puspita

Nursayekti

et al. 2016

jtip

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Bengalun (Lepisanthes alata) is a rare and under-reported fruit native from the forests of Borneo. This fruit is non-seasonal with a thick skin and crimson color, therefore shows potential to be used as raw material for herbal tea. This research was conducted in three phases ABSTRAK1Bengalun (Lepisanthes alata) merupakan buah eksotis langka dari Kalimantan. Buah ini tergolong dalam keluarga Sapindaceae yang merupakan buah non musiman dengan kulit tebal dan berwarna merah tua serta dapat dimanfaatkan sebagai bahan baku teh herbal. Penelitian ini dilakukan dalam tiga tahapan, yaitu: (1) melaporkan profil proksimat bagian-bagian buah, (2) menemukan kombinasi terbaik dari waktu dan suhu pengeringan bahan baku herbal dari kulit buah, serta (3) mengeksplorasi potensi antioksidan dan antibakteri ekstrak kulit buah hasil pengeringan terbaik. Analisis proksimat dilakukan terhadap bagianbagian buah yang dikering oven (60C, 12 jam) dan dikering matahari (8 jam). Kombinasi suhu oven (40, 50, 60C) dan waktu (8,10,12 jam) diberikan untuk mencari bahan baku teh herbal terbaik dilihat dari vitamin C, total fenol, dan antosianin. Kadar antosianin didekati secara kualitatif dengan pengukuran absorbansi warna merah (=545 nm). Kandungan antioksidan didekati dengan metode DPPH. Zona inhibisi ekstrak diukur terhadap Staphylococcus aureus dan Escherichia coli. Kulit buah terbaik dihasilkan dari pengeringan 60C selama 8 jam dengan kadar air 6,730,18%, vitamin C 76,9±3 mg/100 g, total fenolik 1112±8 mg GAE/kg, dan absorbansi warna merah 0,2590,060. Rata-rata IC50 aktivitas antioksidan terhadap DPPH untuk ekstrak kulit buah bengalun hasil pengeringan terbaik adalah 252,831,38 ppm. Ekstrak etanolik dari kulit buah menghasilkan zona inhibisi dari 10,76% (1,0 mg ekstrak/50 L) menjadi 22,77% (1,5 mg ekstrak/50 L), jika dibandingkan dengan kontrol positif. Ekstrak air suling kulit buah menghasilkan zona inhibisi mulai dari 7,99% (0,5 mg/50 L) hingga 11,00% (1,5 mg/50 L), jika dibandingkan dengan kontrol positif. Ekstrak n-heksana tidak menunjukkan aktivitas antibakteri terhadap S.aureus dan E.coli.

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Kinetic Study of Convective Drying of Blueberry Variety Oneil (Vaccinium corymbosum L.)

Cited by 35 publications

References 28 publications

Effect of Air Temperature on Drying Kinetics, Vitamin C, Antioxidant Activity, Total Phenolic Content, Non-enzymatic Browning and Firmness of Blueberries Variety O´Neil

Effect of Air Temperature on Drying Kinetics, Vitamin C, Antioxidant Activity, Total Phenolic Content, Non-enzymatic Browning and Firmness of Blueberries Variety O´Neil

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

ANALISIS PROKSIMAT, SENYAWA FENOLIK, SIFAT ANTIOKSIDAN DAN ANTIBAKTERI KULIT BUAH Lepisanthes alata

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Kinetic Study of Convective Drying of Blueberry Variety Oneil (Vaccinium corymbosum L.)

Cited by 35 publications

References 28 publications

Effect of Air Temperature on Drying Kinetics, Vitamin C, Antioxidant Activity, Total Phenolic Content, Non-enzymatic Browning and Firmness of Blueberries Variety O´Neil

Effect of Air Temperature on Drying Kinetics, Vitamin C, Antioxidant Activity, Total Phenolic Content, Non-enzymatic Browning and Firmness of Blueberries Variety O´Neil

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

ANALISIS PROKSIMAT, SENYAWA FENOLIK, SIFAT ANTIOKSIDAN DAN ANTIBAKTERI KULIT BUAH Lepisanthes alata

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Kinetic Study of Convective Drying of Blueberry Variety Oneil (Vaccinium corymbosum L.)