Underutilized kadam (Neolamarckia cadamba) fruit: Determination of some engineering properties and drying kinetics

Osama, Khwaja; Siddiqui, Mohammed Haris; Younis, Kaiser

doi:10.1016/j.jssas.2020.06.001

Cited by 10 publications

(13 citation statements)

References 19 publications

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“…Semi‐theoretical models which are commonly applied for fruits and vegetable drying were adopted from literature (Gunhan et al., 2005; Khwaja et al., 2020) as shown in Table 2. The values of the constants of models used in this study were obtained through nonlinear regression modelling of experimental data.…”

Section: Methodsmentioning

confidence: 99%

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Microwave drying of foamed tomato pulp: Optimization and mass transfer modelling

Qadri

2021

Food Processing Preservation

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The experiments were conducted to optimize different process parameters (microwave power, foam‐mat thickness, and air temperature) based on physico‐chemical properties (drying time, vitamin C, acidity, pH, and color difference) for foam mat drying of tomato pulp using microwaves. Egg albumin at 10% was incorporated as a foaming agent followed by 5 min of whipping to form a stable foam. The foam in different thicknesses (5, 10, and 15 mm) was dried in a modified microwave dryer at 480, 640, and 800 W power levels. The air temperature was varied between 40℃ and 50℃. Decrease in foam thickness and increase in microwave power levels and air temperature accelerated the rate of dehydration of the foam. Face‐centered response surface methodology predicted 769.58 W power, 5 mm thickness, and 45.76℃ air temperature as the optimum values of process parameters. Besides, eight mass transfer models were fitted to the drying combinations. Practical applications Tomato powder is widely used ingredient and is produced widely throughout the world. Production of tomato powder using microwave foam mat drying is better in quality that conventional foam mat drying. The heating of foam with microwaves speeds up the drying process. This technology has the potential to be a fast and reliable method of drying at commercial level.

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Section: Methodsmentioning

confidence: 99%

“…M is the mean moisture content at time t ; M o and M e are the initial and equilibrium moisture content; a, c, n and k are constants in drying models. As the experimental M e value was very small compared to M o and M values, so, M e value was neglected, and the MR was simplified (Khwaja et al., 2020),

Moisture Ratio = \frac{M}{M_{0}},

…”

Section: Methodsmentioning

confidence: 99%

Microwave drying of foamed tomato pulp: Optimization and mass transfer modelling

Qadri

2021

Food Processing Preservation

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“…The water reabsorption capacity of the Kadam fruit powder was 23 ml/g. Which is approximately four times higher than the water content of the original Kadam fruit having a moisture content of 85% (Khwaja et al, 2020). This might be because of blanching as reported in a previous study (Marzuki et al, 2021).…”

Section: Resultsmentioning

confidence: 94%

Optimization of vacuum drying and determination of functional properties of Kadam ( Neolamarckia cadamba ) fruit powder

Osama

Mujtaba

Siddiqui

et al. 2022

Food Processing Preservation

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Kadam (Neolamarckia cadamba) is an under-utilized fruit found in South Asia. It is rich in minerals like iron and calcium (Pandey & Negi, 2017). The fruit has a short shelf life, and the taste is not appealing. The lack of post-harvest technology and its non-popularity has led to the fruit's underutilization. Dehydration is one of the oldest methods of food preservation used to reduce post-harvest losses (Chitrakar et al., 2018). Dehydrated fruits provide an excellent alternative to fresh fruits in the non-season. Also, the dried fruits take a much smaller space during packaging and have a long shelf life (Šumić et al., 2016) Sun-drying has been used for ages to dry foods. However, its major shortcomings are unpredictable weather, high drying time, inconsistent product quality, and product loss due to birds and pests (Alp & Bulantekin, 2021;Khaing Hnin et al., 2018).Other convective drying methods with controlled drying conditions like tray drying are also commonly used in the industries. During convective drying, the hot air comes in direct contact with the food products, causing a change in color due to oxidation. The high temperature causes deterioration of heat liable compounds in the foods and color change (Carvalho et al., 2021;İzli et al., 2022). Vacuum drying is an alternative to convective drying. In vacuum drying, the

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“…Kadam fruits are a rich source of nutrients . The fruit is still considered underutilized due to its sour taste which causes a horripilation sensation, lack of research, and lack of technological advancement . However, some studies have been done on the dehydration of kadam and its incorporation as functional ingredients in other food. , Osama et al, prepared cookies incorporated with kadam powder.…”

Section: Underutilized Cropsmentioning

confidence: 99%

Sustainable Nonfarm Approaches to Achieve Zero Hunger and Its Unveiled Reality

Ashfaq,

Osama,

Yousuf

et al. 2023

J. Agric. Food Chem.

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Millions of people worldwide are deprived of sufficient, safe, and nutritious food required for an everyday and healthy life. The hunger crisis is worsening over time, even though many attempts have been made to minimize it. Increasing world population and competition for natural resources, climate change, natural disasters, urbanization, poverty, and illiteracy are the main causes that need to be addressed to reduce the hunger crisis. Various nonfarm technologies are being used to eradicate hunger but their long-term impact on the environment should also be considered. The real sustainability of several novel technologies being implemented to deal with hunger is an issue to tackle. This paper discusses the potential applications of storage facilities, underutilized crops, waste valorization, food preservation, nutritionally enriched novel food products, and technological advancement in food processing to achieve zero hunger. An attempt has also been made to address the sustainability of various nonfarm technology utilized to minimize the global hunger crisis.

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Underutilized kadam (Neolamarckia cadamba) fruit: Determination of some engineering properties and drying kinetics

Cited by 10 publications

References 19 publications

Microwave drying of foamed tomato pulp: Optimization and mass transfer modelling

Microwave drying of foamed tomato pulp: Optimization and mass transfer modelling

Optimization of vacuum drying and determination of functional properties of Kadam ( Neolamarckia cadamba ) fruit powder

Sustainable Nonfarm Approaches to Achieve Zero Hunger and Its Unveiled Reality

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