Study of the drying behaviour and color kinetics of convective drying of yam (Dioscorea hispida) slices

Sahoo, Monalisa; Titikshya, Sushree; Aradwad, Pramod; Kumar, Vivek; Naik, S. N.

doi:10.1016/j.indcrop.2021.114258

Cited by 58 publications

(68 citation statements)

References 75 publications

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“…However, the trends of the a , b , k 1 and n values with drying temperature were not clear. A similar observation was reported for the drying of yam slices [ 42 ]. Regression analysis was performed to assess the correlation between the predicted and experimental data.…”

Section: Resultssupporting

confidence: 87%

Effect of Combined Infrared and Hot Air Drying Strategies on the Quality of Chrysanthemum (Chrysanthemum morifolium Ramat.) Cakes: Drying Behavior, Aroma Profiles and Phenolic Compounds

Wang

et al. 2022

Foods

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Chrysanthemum (Chrysanthemum morifolium Ramat.) is a seasonal plant with high medicinal and aesthetic value, and drying is an effective practice to enhance its storability after harvesting. The effects of hot air drying (HAD), combined infrared and hot air drying (IR-HAD), and sequential IR-HAD and HAD (IR-HAD + HAD) on the drying behavior, color, shrinkage, aroma profiles, phenolic compounds, and microstructure of chrysanthemum cakes were studied. Results showed that the increasing temperature resulted in a decrease in drying time and an increase in drying rate and moisture diffusivity. The Logarithmic and Page models exhibited superior fit in describing the dehydration process. Among the three drying strategies, IR-HAD was more effective in reducing energy consumption, improving shrinkage, water holding capacity, water binding capacity and cellular microstructure, while IR-HAD + HAD showed better inhibitory effect on color deterioration. Furthermore, gas chromatography–mass spectrometry (GC-MS) analysis revealed that different drying strategies dramatically influenced the aroma profiles in samples, and IR-HAD obtained the highest concentration of volatiles. The results of ultra-performance liquid chromatography (UPLC) indicated that the introduction of infrared radiation contributed to increasing the contents of chlorogenic acid, luteolin, total phenolic and flavonoid. These suggested that IR-HAD was a promising technique for drying medicinal chrysanthemum.

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Section: Resultssupporting

confidence: 87%

Effect of Combined Infrared and Hot Air Drying Strategies on the Quality of Chrysanthemum (Chrysanthemum morifolium Ramat.) Cakes: Drying Behavior, Aroma Profiles and Phenolic Compounds

Wang

et al. 2022

Foods

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“…The E a of blood-flesh peach was 25.90 kJ/mol, indicating that the energy required to dry 1 mol of water of blood-flesh peach is 25.90 kJ. Our result was similar to the result of yam ( Dioscorea hispida ) (23.53 kJ/mol) dried by a forced convective hot-air drier [ 23 ], lower than that of cucumber pericarp (35.03 and 35.82 kJ/mol) [ 24 ], but larger than that of blanch-assisted water yam ( Dioscorea alata ) (15.5 kJ/mol) [ 25 ]. Previous studies have proved that most agricultural products have different E a values in different drying processes, mainly in the range of 14.42 to 43.26 kJ/mol [ 5 ], and the variability might be caused by differences in raw materials, maturation status, tissue structure, specific surface area, and so on [ 16 ].…”

Section: Resultssupporting

confidence: 78%

Effects of Hot Air Drying on Drying Kinetics and Anthocyanin Degradation of Blood-Flesh Peach

Tan

Miao

Zhou

et al. 2022

Foods

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The purpose of this study was to explore the drying kinetics, effective moisture diffusivity, activation energy, color variation, and the thermal degradation properties of anthocyanins of blood-flesh peach under hot air drying for the first time. The results showed that the hot air-drying process of blood-flesh peach belongs to reduced-speed drying. The Page model could accurately predict the change of moisture ratio of blood-flesh peach. The effective moisture diffusivity during hot air drying of blood-flesh peach was in the range between 1.62 × 10−10 and 2.84 × 10−10 m2/s, and the activation energy was 25.90 kJ/mol. Fresh samples had the highest content (44.61 ± 4.76 mg/100 g) of total monomeric anthocyanins, and it decreased with the increase of drying temperature. Cyanidin-3-O-glucoside and delphinidin-3-O-galactoside were the main anthocyanins of blood-flesh peach as identified and quantified by UPLC-QqQ-MS. Interestingly, during the drying process, the content of cyanidin-3-O-glucoside increased at the beginning, and then decreased. However, the content of delphinidin-3-O-galactoside kept decreasing during the whole drying process. Considering the drying efficiency, fruit color and quality, 70 °C would be a suitable temperature for drying blood-flesh peach. This research will provide beneficial information for understanding the anthocyanin degradation of blood-flesh peach during drying, and guide the production of high-quality dried products.

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“…This is due to an increased heat transfer between the temperature and the samples, which accelerates the movement of water inside them. The findings were consistent with those of other studies (Dhurve et al, 2021; Nguyen et al, 2019; Sahoo et al, 2022; Tarafdar et al, 2021).…”

Section: Resultssupporting

confidence: 93%

Drying kinetics and thermodynamic properties of Uzun pistachios dried by convective drying

Öztekin

Aktaş

Dolgun

et al. 2022

Food Processing Preservation

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The purpose of this research was to determine the drying characteristics of Uzun variety pistachios in a convectional dryer with air velocity of 1 m/s at 50, 55, 60, and 65°C. Through the end of drying, moisture transfer from in‐hull, and in‐shell pistachio samples was defined by using the diffusion model of Fick. The Arrhenius‐type relationship was used to establish the temperature dependence of the effective moisture diffusivity. The activation energy of in‐hull and in‐shell pistachios was determined to be 56.04 and 34.18 kJ/mol, respectively. Five well‐known models, that is, the logarithmic, page, two‐term, Midilli et al., and approximation of diffusion models were fit to data of moisture ratio. The Midilli et al., and the two‐term models were chosen to accurately describe the hot‐air drying behavior of in‐hull and shell pistachio samples. As shelf‐life criteria, the water activity (aw) values of fresh and dried pistachios were determined at different ambient air temperatures. The enthalpy (ΔH) and entropy (ΔS) values of the pistachio samples decreased with increasing the air temperature, while Gibbs‐free energy (ΔG) increased as the air temperature increased. Novelty impact statement Pistachio kernel has rich nutritional significance for the human diet due to its 50%–60% fat content and unsaturated fatty acid and, the drying is the most important post‐harvest process in the pistachio industry. Pistachio kernels must be dried below aw of 0.82 and 0.70 for short‐ and long‐term storage and to avoid fungal development, respectively. This work evaluates the drying conditions and presents a mathematical model for hot‐air drying of pistachio nuts and, the results show that drying of pistachio can be carried out in industrial convective dryers.

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Study of the drying behaviour and color kinetics of convective drying of yam (Dioscorea hispida) slices

Cited by 58 publications

References 75 publications

Effect of Combined Infrared and Hot Air Drying Strategies on the Quality of Chrysanthemum (Chrysanthemum morifolium Ramat.) Cakes: Drying Behavior, Aroma Profiles and Phenolic Compounds

Effect of Combined Infrared and Hot Air Drying Strategies on the Quality of Chrysanthemum (Chrysanthemum morifolium Ramat.) Cakes: Drying Behavior, Aroma Profiles and Phenolic Compounds

Effects of Hot Air Drying on Drying Kinetics and Anthocyanin Degradation of Blood-Flesh Peach

Drying kinetics and thermodynamic properties of Uzun pistachios dried by convective drying

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