Optimization of infrared drying condition for whole duku fruit using response surface methodology

This study was carried out to understand the moisture transfer behavior of tomato fruits subjected to pre‐drying and drying processes. Effects of variety and process conditions on the moisture ratio (MR) and effective moisture diffusivity (Deff) of tomato were investigated using three‐level‐four‐variable Box–Behnken design of response surface methodology (RSM). The experiment involved three varieties of tomato (Hausa, Tiwantiwa, and Roma VFN) and the process conditions include slice thickness (5, 7.5, and 10 mm), pre‐drying treatment (ethyl acetate, NaCl, MgCl2∙6H2O and Na2S2O5, and honey and sugar solutions), and inlet air temperature (45, 55, and 65 °C). Results show that variety and process conditions influenced MR and Deff of tomato (p ≤ .05). Furthermore, quadratic model best described the moisture transfer behavior of tomato in convective hot‐air dryer with R2 values of 0.8538 and 0.7150 for MR and Deff, respectively. Based on the aforementioned process conditions, optimum conditions achieved were Tiwantiwa variety, 5 mm slice thickness, pre‐drying treatment in ethyl acetate solution, and inlet air temperature of 65 °C. With predictions of 0.774 and 2.844 × 10–8 m2/s for MR and Deff, respectively, and obtained desirability function of 0.771. Practical applications Tomato fruits has abundant health and economic benefits but remains highly perishable after harvest. Drying helps in reducing the wastage in most developing economies. It is applicable in the extraction of antioxidants (e.g., lycopene) in the production of dietary supplements and food additives. Dried tomato powder also has diverse applications generally at the household level and food industry. Proper knowledge of moisture transfer mechanism (e.g., effective moisture diffusivity) and factors influencing it during drying of tomato through optimization are right steps toward achievement of quality end products. This study provides information regarding the influence of variety and process conditions on moisture transfer during drying of tomato.

Section: Resultsmentioning

confidence: 95%

Optimization of process conditions for moisture ratio and effective moisture diffusivity of tomato during convective hot‐air drying using response surface methodology

Obajemihi

Olaoye

Cheng

et al. 2021

“…The desirability value obtained for the optimization process was 0.838 as shown in Figure 10. The desirability usually range from zero to one, and therefore, expected to be equal to one in an ideal situation (Rahmawati, Saputra, Sahim, & Priyanto, 2019).…”

Section: Resultsmentioning

confidence: 99%

“…The desirability value obtained for the optimization process was 0.838 as shown in Figure 10. The desirability usually range from zero to F I G U R E 9 2D Plot effect of pre-drying treatments on color difference F I G U R E 1 0 Optimization results of process conditions in an RSM one, and therefore, expected to be equal to one in an ideal situation (Rahmawati, Saputra, Sahim, & Priyanto, 2019).…”

Section: Optimization Of Drying Conditions For Tomatomentioning

confidence: 99%

Model development and optimization of process conditions for color properties of tomato in a hot‐air convective dryer using box–behnken design

Obajemihi

Olaoye

Ojediran

et al. 2020

Tomato (Lycopersicon esculentum Mill) belongs to the Solanaceae family and it is one of the most widely eaten vegetables globally, due to its suitability of being eaten raw and its usability in multiple processed forms (Isah, Amans, Odion, & Yusuf, 2014). According to FAO (2014) top leading countries in the production of tomato fruits are China, India, US, Turkey, and Egypt responsible for 79.9% of world's total production. Fruits rich in lycopene content such as tomato have tremendous potentials in hindering cells in the human body from

“…These values displayed a good signal-to-noise ratio. The signal-to-noise ratio greater than 4 is optimal for acceptable precision (Rahmawati, Saputra, Sahim, & Priyanto, 2019). It was concluded that the model could be used to optimize and navigate the research design.…”

Section: Effect Of Birep On the Total Phenolic Content And Antioxidmentioning

confidence: 99%

Effect of batch infrared extraction pasteurizer (BIREP)‐based processing on the quality preservation of dried lime juice

Aboud

Altemimi

Al‐Hilphy

et al. 2020

Infrared irradiation is an alternative method for the thermal processing of foods. Lime is one of the citrus fruits and considered beneficial for human health. Dried lime juice is common in the Middle Eastern region and alternatives are desired to the conventional resistance heating method for the elimination of undesirable microorganisms. A batch infrared extraction pasteurizer (BIREP) was developed to test both infrared and conventional heating methods. Dried lime juice was treated in the BIREP using combinations of temperature (60, 75, and 90°C) and power output (350, 525, and 700 W) from infrared bulbs using a central composite design. Samples were subsequently analyzed for dependent variables of ascorbic acid content, total phenolic content, antioxidant activity, pectin methylesterase, hydroxymethyl, total plate counts, lightness, redness, and yellowness. Each combination of temperature and power was also quantified for specific infrared energy consumption, energy efficiency, and productivity. BIREP temperature and power settings were optimized for all dependent variables. The resulting optimized settings were used to process another set of dried lime juice samples. These samples were compared to control (untreated) and conventional heating samples. Sensory (appearance, aroma, taste, and overall acceptability) evaluation was conducted by a panel of humans. Infrared processing was superior to conventional processing and equivalent to control samples in all four sensory tests. The results indicated strong potential for infrared processing as a superior alternative to conventional heating for the preservation of dried lime juice. Practical applications Infrared heating offers a safe alternative to conventional resistance heating that equals or improves the consumer-desired characteristics compared to fresh dried lime juice and provides a marked improvement over conventional heating. This may allow infrared processed juice to warrant a price premium over conventional thermal processing. Since dried lime producers typically thermally process their juice using the batch method, they can switch to infrared heating to improve the quality of their processed juice and promote the resulting benefits. Cost-benefit studies would be appropriate for dried lime juice processers to evaluate the conversion of thermal processing to infrared heating to take advantage of the superior product. How to cite this article: Aboud SA, Altemimi AB, Al-Hilphy ARS, Watson DG. Effect of batch infrared extraction pasteurizer (BIREP)-based processing on the quality preservation of dried lime juice.