Moisture Adsorption Characteristics of Solar-Dehydrated Mango and Jackfruit

Prasantha, B. D. Rohitha; Amunogoda, P. N. R. J.

doi:10.1007/s11947-012-0832-7

Cited by 21 publications

(19 citation statements)

References 33 publications

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“…The decrease in the content of monolayer moisture could result in a drop in the abundance of active sites because of the physical and chemical alterations caused by temperature. This agrees with previous reports (Falade & Aworh, 2004;Vega-Galvez et al, 2009;Ansari et al, 2011;Mrad et al, 2012;Prasantha & Amunogoda, 2013;Badii et al, 2014;Mbarga et al, 2017). m o content in the BET isotherm equation could be an indicator for the affinity of polar sites to water vapour.…”

Section: Fitting Of Adsorption Data To Various Isotherm Equationssupporting

confidence: 93%

“…At all a w levels, köftür absorbed relatively little amounts of water, and, as expected, the sorption of water considerably increased when the a w increased. Similar results were observed for different dried fruits and high-sugar foods by several other researchers (Falade & Aworh, 2004;Kaya & Kahyaoğlu, 2005;Torezan et al, 2007;Vega-Galvez et al, 2009;Jakubczyk et al, 2010;Mrad et al, 2012;Prasantha & Amunogoda, 2013;Demarchi et al, 2014;Sadeghi et al, 2016). At low a w 's, adsorption occurs as physical sorption on the most active locations of the biopolymer.…”

Section: Adsorption Isothermssupporting

confidence: 87%

“…At low water content, binding seems to be predominantly controlled by Van der Waals forces and hydrogen bonding occuring between the adsorbent surface (köftür) and water molecules. Similar findings were also observed for dehydrated mango and jackfruit (Prasantha & Amunogoda, 2013), raw beef, raw and cooked chicken, yeast, rice, grapefruit, pineapple, apple pectin, (Iglesias et al, 1989), mulberry (Maskan & Gögüş, 1998), and pomegranate arils (Mundada & Hathan, 2012). At low water content, intermolecular interaction energy between the water molecules and polysaccharides is approximately 4-6 kJ/mol (Hardy et al, 2002).…”

Section: Isosteric Heat Of Adsorptionsupporting

confidence: 78%

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Glass transition and sorption properties of Köftür: a dehydrated fruit-based product

Aktaş

Gerçekaslan

2020

Food Sci. Technol

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This study was conducted to determine the glass transition temperature (T g) using Differential Scanning Calorimetry (DSC) and sorption characteristics of köftür, a dehydrated fruit-based product. T g of was found to be 24.5 °C ± 0.30. Sorption isotherms were determined at 5, 15 and 25 °C using nine different salt solutions. The data were then applied to 11 different sorption equations, among which Iglesias-Chirife and Peleg equations revealed the best fitting, and experimental data indicated that the sorption isotherms of köftür exhibits Type-III characteristics.

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Section: Fitting Of Adsorption Data To Various Isotherm Equationssupporting

confidence: 93%

Section: Adsorption Isothermssupporting

confidence: 87%

Section: Isosteric Heat Of Adsorptionsupporting

confidence: 78%

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Glass transition and sorption properties of Köftür: a dehydrated fruit-based product

Aktaş

Gerçekaslan

2020

Food Sci. Technol

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“…Dried Ngowe slices had highest Mo value of 8.80 at 25°C and lowest Mo value of 8.15 at 30°C. Slightly higher Mo values (9.97%–11.14%) were recorded for mango at temperature range of 30–50°C (Prasantha & Amunogoda, 2013). The monolayer moisture differences for dehydrated mango can be attributed to the different physical‐chemical composition of the varieties used and the difference in choice of techniques of drying used.…”

Section: Resultsmentioning

confidence: 99%

Moisture sorption properties of two varieties of dehydrated mango slices as determined by gravimetric method using Guggenheim–Anderson–de Boer model

Isaac

Owino

Ambuko

et al. 2020

J Food Process Preserv

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The moisture sorption isotherms for oven dried mango were constructed gravimetrically at three different temperatures of 25°C, 30°C, and 35°C, and relative humidity ranging 8.3%–97.0%. The Guggenheim–Anderson–de Boer model was used to fit sorption data and constant equations determined using nonlinear regression analysis. The isotherms had J‐shaped curve that represents type III isotherms characterized by sugar‐rich products. At increased temperatures, it was observed that equilibrium moisture content increased and crossing effect of isotherm curves was observed with a corresponding increase in water activity. A substantial increase in equilibrium moisture content was observed above water activity of 0.6. Monolayer moisture content of between 8 and 9.6% was predicted for dried slices where the lowest value indicated that moisture content should not be lower than 8.0% to avoid unnecessary energy consumption. For assured microbiological stability, the safe storage moisture content for dried mango should be maintained at approximately 15% or less that corresponded to 0.6 water activity. Practical applications Dehydration of fruits has been utilized as one of the most effective value addition procedures for extending their shelf‐life. However, exposure to high drying temperature and significant loss of moisture in fruits cause irreversible stresses in the cellular structure of the fruits and may lead to robust textural changes especially during storage. This research finds practical application in shelf‐life estimation and prediction of storage stability of the mango varieties. Additionally, the results can be used as a guide in product development and process design for dried mango slices.

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“…Dryer showed direct and indirect drying and least resistance to air flow. Because of these factors and the simple structure compared to the other solar dryers this model was selected for adaptation to the local environmental conditions for the establishment of solar dehydration industry in remote rural communities in Sri Lanka according to Amunugoda et al [5] and Prasantha and Amunogoda [6]. In solar tunnel dryers, heat emanated from conversion of solar radiation energy absorbed by the collector then flush off to the drying bed by airflow generated by the blower powered by a solar panel and direct heat absorb by the drying bed is responsible for the drying process.…”

Section: Introductionmentioning

confidence: 99%

Performance of Prototype Solar Tunnel Drier Developed by University of Hohenheim Under Local Environmental Conditions in Sri Lanka

P.N.R.J

R.S

S.A.M.A.N.S

et al. 2021

Front. Adv. Mater. Res.

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The solar tunnel dryer developed by University of Hohenheim was studied under local environmental conditions in Sri Lanka to identify necessary improvements so that marketable dehydrated products could be produced. Batch trials were carried using jak fruit (Artocarpus heterophyllus) and brinjal (Solanum melongena). Temperature, relative humidity and air flow rate during the trial period were recorded. Drying duration, physico-chemical and orgonoleptic parameters of the dehydrated products were determined. The dryer was found to be technically feasible and products are hygienically good compared to the open sun drying. Depending on bad weather conditions drying duration varied between 2- 3 days causing to produce organoleptically unacceptable dehydrated products. The reasons identified for unacceptable quality were the long dying periods and keeping the materials inside the drying compartment overnight without drying. Therefore, there is a necessity to shorten the drying period together with maintenance of a correct temperature inside the drying compartment during non solar hours to preserve the quality of dried products.

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Moisture Adsorption Characteristics of Solar-Dehydrated Mango and Jackfruit

Cited by 21 publications

References 33 publications

Glass transition and sorption properties of Köftür: a dehydrated fruit-based product

Glass transition and sorption properties of Köftür: a dehydrated fruit-based product

Moisture sorption properties of two varieties of dehydrated mango slices as determined by gravimetric method using Guggenheim–Anderson–de Boer model

Performance of Prototype Solar Tunnel Drier Developed by University of Hohenheim Under Local Environmental Conditions in Sri Lanka

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