Understanding infrared drying behavior of shea (Vitellaria paradoxa) fruit by-product for the production of value-added products

Korese, Joseph Kudadam; Chikpah, Solomon Kofi

doi:10.1007/s13399-022-03494-x

Cited by 5 publications

(5 citation statements)

References 65 publications

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“…As a result, the drying time is reduced (Beigi, 2021). A similar process has been reported for the drying of shea fruit (Korese & Chikpah, 2023), Capsicum annuum L. var. glabriusculum (Ovando‐Medina, 2023), pear (Araujo et al., 2021), linden (Selvi et al., 2022), and red pitaya pulp (Ríos‐Moreno et al., 2022).…”

Section: Resultssupporting

confidence: 66%

“…At the end of 300 min, the samples were removed, then the extra water on the surface of the samples was removed with a moisture‐absorbent towel and weighed using digital scale. RR was obtained using following equation (Equation 9) (Han & Jin, 2024; Korese & Chikpah, 2023).

\begin{equation}RR = \frac{{{W_2}}}{{{W_1}}}\end{equation}

…”

Section: Methodsmentioning

confidence: 99%

“…Rehydration ratio tests were determined by soaking samples with a specific weight of 2.5 g in 300 mL of distilled water using the Doymaz (2017) method at temperatures of 25 and 65 • C. At the end of 300 min, the samples were removed, then the extra water on the surface of the samples was removed with a moisture-absorbent towel and weighed using digital scale. RR was obtained using following equation (Equation 9) (Han & Jin, 2024;Korese & Chikpah, 2023).…”

Section: Rehydration Ratiomentioning

confidence: 99%

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Drying kinetic, thermodynamic and quality analyses of infrared drying of truffle slices

Akhoundzadeh Yamchi,

Sharifian,

Khalife

et al. 2024

Journal of Food Science

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Kinetic and thermodynamic parameters are the most important part for making a suitable tool for drying agricultural products. Moreover, calculation of the energy required for the drying of product, the properties of the rehydration ratio, the food appearance changes, and the evaluation of the microstructure of food are crucial. Since the thermodynamic properties of truffle slices have not yet been reported, this study aims to establish a mathematical model to describe drying process of agriculture product, evaluate the effective moisture diffusion coefficient (Deff), determining the activation energy (Ea) to elucidate the thermodynamic characteristics, measure color characteristics, and rehydration ratio (RR) during the drying process of truffle slices. Truffle slices were dried in an infrared (IR) dryer at four temperatures of 50–80°C and two thicknesses of 0.5 and 1 cm. The best model to describe the drying process of truffle slices was Midilli et al.’s model. The value of Deff, SEC, and RR were in the range of 3.06 × 10−8 to 2.48 × 10−7 m2/s, 79.68–191.271 kWh/kg, and 5.99–7.49, respectively. The Deff of truffle slices increased with the above‐mentioned parameters of the samples. The Ea obtained was 26.62–27.43 kJ/mol. The results indicated that enthalpy and entropy decreased with increasing drying temperature, while Gibbs free energy improved. The enthalpy, entropy, and Gibbs free energy values changed between 24.48–25.28 kJ/mol, −130.47 to −122.63 J/mol °K, and 63.97–70.17 kJ/mol, respectively. In addition, the results of color attributes decreased with increasing temperature, while chroma oppositely increased.

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Section: Resultssupporting

confidence: 66%

\begin{equation}RR = \frac{{{W_2}}}{{{W_1}}}\end{equation}

…”

Section: Methodsmentioning

confidence: 99%

Section: Rehydration Ratiomentioning

confidence: 99%

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Drying kinetic, thermodynamic and quality analyses of infrared drying of truffle slices

Akhoundzadeh Yamchi,

Sharifian,

Khalife

et al. 2024

Journal of Food Science

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“…Table 1 shows the application of different conditions for obtaining shell and seed flours in which drying was used as a stage in the obtaining process. The products obtained can result in different forms, such as powders, flakes, and granules, which depend, for example, on the drying system used in the process, the granulometry obtained through milling, the manufacturer's requirement, or specific legislation [40,58]. The resulting functional properties depend on the food matrix, the chemical and physical structure of the polysaccharides and proteins present in the fractions used (shells or seeds), or the processes used for grinding, drying, heating, extruding, or cooking, among others [59].…”

Section: Flours From Unconventional Parts: Drying Challenges As An Al...mentioning

confidence: 99%

Valorization of Fruit Co-Product Flours for Human Nutrition: Challenges, Applications, and Perspectives

Lima,

Durazzo,

Lucarini

et al. 2023

Sustainability

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The fruit agro-industry is one of the sectors that stand out both in production and in the volume of losses along the supply chains, which has generated a strong concern from the nutritional, economic, social, and environmental points of view. This study is aimed at understanding the updated scenario of the conversion of fruit residues into value-added co-products, its main challenges, applications, and perspectives. For this, a literature review was conducted through Scielo, PubMed, Google Scholar, and ScienceDirect databases. The advanced search covered the period from 2018 to 2022. The evaluation of the articles showed that the drying process is an important step to obtain flours from fruit co-products with characteristics that can provide longer shelf life, practicality, and versatility of use, demonstrating great potential for inclusion in various food preparations; although difficulties persist around the technological characteristics of this raw material, they can confer a nutritional increase, in addition to the possibility of additional health benefits due to the presence of bioactive compounds and fibers inherent in these products. Indeed, although there is a long way to go in studies with co-products derived from residual fractions of fruits, strategies such as these contribute to the better management of losses along the agri-food chains while providing greater food and nutrition security for the global population on the path to sustainability.

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“…The fruit has been reported to have ecological, economic, and medicinal value for humans (Kolo et al, 2022b). It is widely distributed in African countries such as Nigeria, Uganda, Ghana, Mali, Congo etc (Korese andChikpah, 2022, Nasare et al, 2022). The Shea fruit is a green oval-shaped fruit that ranges in diameter from 2cm to 5cm.…”

Section: Introductionmentioning

confidence: 99%

Safety Evaluation on Antinutritional, Bacterial Properties with Sensory Acceptability of Processed Shea (Vitellaria Paradoxa) Pulp Juice

Kolo¹,

Dadi-Mamud²,

Aliyu‐Paiko³

et al. 2023

IJSGS

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The processing of Shea (Vitellaria paradoxa) pulp juice plays a crucial role in its nutritional and sensory attributes, as well as its bacterial composition. This study aims to investigate the antinutritional factors, sensory properties, and microbial activity in processed Shea pulp juice. The study utilized various analytical methods, including proximate analysis, sensory evaluation, and microbial analysis. The findings provide valuable insights into the nutritional quality, taste profile, and microbial composition of Shea pulp juice after processing. The nutritional analysis revealed a substantial amount of moisture of 84.39 to 93.01%, as well as high carbohydrate and caloric values of 5.84 to 8.96% and 33.51 to 67.31%, respectively. It also had a high vitamin C concentration (16.45 - 38.99%). The anti-nutritional analysis shows the presence of phytate (42.80±1.42mg), and oxalate (0.42±0.22mg), it was also found to be very high in tannin (338.80± 1.36mg). Saponin has a low content of 16.59±0.14mg and Cyanide had the lowest quantity (13.23±0.13). Cyanide, oxalate, and phytate concentrations were found to be lower than the reference toxic standard level. In terms of sensory evaluation, all samples were accepted favorably with Sample A and B most preferable to C. This research contributes to the understanding of Shea pulp juice as a potential food source and highlights the importance of optimizing processing techniques to enhance its beneficial properties.

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Understanding infrared drying behavior of shea (Vitellaria paradoxa) fruit by-product for the production of value-added products

Cited by 5 publications

References 65 publications

Drying kinetic, thermodynamic and quality analyses of infrared drying of truffle slices

Drying kinetic, thermodynamic and quality analyses of infrared drying of truffle slices

Valorization of Fruit Co-Product Flours for Human Nutrition: Challenges, Applications, and Perspectives

Safety Evaluation on Antinutritional, Bacterial Properties with Sensory Acceptability of Processed Shea (Vitellaria Paradoxa) Pulp Juice

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