Mathematical modeling and effect of drying temperature on physicochemical properties of new commercial grape “Kyoho” seeds

Abstract

Grape seeds (Kyoho: Vitis labruscana), an agricultural waste with value‐added potential, was investigated for the relationship between its physicochemical properties and drying temperature fitted with four thin layer drying models in a hot air oven. Experimental moisture ratio decreased with an increase in drying temperature; moreover, moisture diffusivity (Deff) ranged from 2.69 ± 1.82 × 10−8 (303.15 K) to 8.68 ± 1.25 × 10−8 (333.15 K) m2/s with activation energy of 33.72 ± 0.76 kJ/mol (R2 = 0.9914). Logarithmic (303.15 K: R2 = 0.9944, 333.15 K: R2 = 1) and Henderson–Pabis (313.15 K: R2 = 0.9611, 323.15 K: R2 = 0.9706) models were the most suitable for predicting experimental drying curves. Drying temperature had significant (p < .001) effects on physicochemical properties of Kyoho seeds except for color (1.36 ± 0.13 to 1.76 ± 0.29) and oil holding capacity (0.70 ± 0.01 to 0.94 ± 0.02 g/g). This study demonstrated the role of drying models to develop grape seed value‐added products. Practical applications The study was conducted to investigate the thin layer drying characteristics of Kyoho seeds at different drying temperatures. Moreover, the effect of drying temperature on physicochemical properties was evaluated. The proposed models should be useful to understand the behavior of drying models and predicted the effect of drying temperature on physicochemical properties. The insights gained from this study may be useful in food processing industries for designing grape seed drying equipment, which may contribute to the development of value‐added products from grape seeds.

Drying characteristics of fermented‐cooked cassava chips used in the production of complementary food: Mathematical and Gaussian process regression modeling approaches

“…This signifies that there is more transport of moisture through the pores of the FC cassava chips at higher temperatures and fan speed. A similar trend was observed by Kaveh, Jahanbakhshi, et al (2018), D eff increased with temperature for almond kernel; Sridhar and Charles (2020), D eff increased with temperature for kyoho seeds; Abbaspour‐Gilandeh et al (2019), D eff increased with temperature and air velocity for quince slice. The D eff value ranged between 1.1 and 6 × 10 −8 m 2 /s.…”

An integrated sustainable approach for the development of Kyoho skin functional tea

“…Solubility index of tea samples was analysed by the method previously described by Sridhar & Charles (2020). Solubility index of tea samples was reported as g per 100 g according to eqn (4):…”

“…Kyoho skin is one of the valuable waste products from the grape processing industry and considered an ecofriendly agricultural waste. Our recent studies focused on the Kyoho (skin and seeds) physico-functional properties and chemical profiling (Oliveira et al, 2019;Sridhar & Charles, 2020). Moreover, nutritional and functional properties positively influence quality and consumer willingness to buy the product.…”

Multivariate analysis of variance: An advanced chemometric approach to differentiate dose‐dependent antioxidant activities of grape ( Vitis labruscana ) skin extracts

“…Taiwan has emerged as a grape‐producing country and has developed a new commercial grape variety referred as Kyoho ( Vitis labruscana ) (Sridhar & Charles, 2019). Grape skins, seeds, flesh, and stalks are potential sources for the extraction of bioactive compounds, providing the highest impact on grape economy (Sridhar & Charles, 2020).…”