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Wang K, Li Q, Xue Y, Yang Z, He P, Jia X, Ren W, Wang J, Xu H. Ripening induced degradation of pectin and cellulose affects the medium-and short-wave infrared drying characteristics of mulberry. Food Chem 2024; 434:137490. [PMID: 37742549 DOI: 10.1016/j.foodchem.2023.137490] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2023] [Revised: 08/26/2023] [Accepted: 09/12/2023] [Indexed: 09/26/2023]
Abstract
Mulberries were categorized into five stages of ripening (D1-D5, 0.905-1.055 g/cm3) based on their density, and their physicochemical properties, tissue structure, cell wall polysaccharide properties, and drying characteristics were investigated. As mulberry ripening progressed, the TSS and water-soluble pectin content rapidly increased, while the contents of TA, hardness, chelate-, sodium carbonate-soluble pectin, hemicellulose, and cellulose decreased gradually. Pectin nanostructure and monosaccharide composition indicated that both the main and side chains of pectin undergo depolymerization. Medium- and short-wave infrared drying time initially decreased and then increased during mulberry ripening, with D4 fruits exhibiting the shortest drying time. Compared with D4 fruits, the collapse of cell structure in D5 fruits prolongs their drying time. The results demonstrate that ripeness significantly affects mulberry drying characteristics, which is related to changes in cell structure and pectin properties. Utilizing mulberry density to determine ripeness and grading is an effective approach to achieving optimal drying.
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Affiliation(s)
- Kunhua Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Qingyuan Li
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Yuan Xue
- College of Horticulture, Shanxi Agricultural University, Taigu 030801, China
| | - Zhongqiang Yang
- Agricultural Mechanization Institute, Xinjiang Academy of Agricultural Sciences, Ürümqi 830091, China
| | - Peiyun He
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Xiaoran Jia
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Wenxin Ren
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Jun Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China.
| | - Huaide Xu
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China.
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Xu H, Guan Y, Shan C, Xiao W, Wu M. Development of thermoultrasound assisted blanching to improve enzyme inactivation efficiency, drying characteristics, energy consumption, and physiochemical properties of sweet potatoes. Ultrason Sonochem 2023; 101:106670. [PMID: 37922719 PMCID: PMC10643530 DOI: 10.1016/j.ultsonch.2023.106670] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/01/2023] [Revised: 10/26/2023] [Accepted: 10/28/2023] [Indexed: 11/07/2023]
Abstract
Thermoultrasound (USB) as a promising alternative to traditional hot water (HWB) blanching was employed to blanch sweet potatoes and its influence on enzyme activity, drying behavior, energy consumption and physiochemical properties of sweet potatoes were investigated. Results showed that successive increases in blanching temperature and time resulted in significant (p < 0.05) decreases in PPO and POD activities. Compared to HWB, USB led to more effective drying by promoting texture softening, moisture diffusion, microstructure alterations, and microchannels formation, which significantly reduced energy consumption and improved the overall quality of the dried sample. Specifically, USB at 65 °C for 15 min improved water holding capacity and ABTS, while USB at 65 °C for 30 min improved color (more red and yellow), total phenolic content, total carotenoid content, and DPPH. Unfortunately, blanching process showed detrimental effects on the amino acid composition of dried samples. Overall, the development of thermoultrasound assisted blanching for sweet potatoes has the potential to revolutionize the processing and production of high-quality sweet potato products, while also improving the sustainability of food processing operations.
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Affiliation(s)
- Huihuang Xu
- College of Engineering, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, China
| | - Yaru Guan
- College of Engineering, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, China
| | - Chun Shan
- College of Engineering, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, China
| | - Wanru Xiao
- College of Engineering, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, China
| | - Min Wu
- College of Engineering, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, China.
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Ni JB, Zielinska M, Wang J, Fang XM, Prakash Sutar P, Li SB, Li XX, Wang H, Xiao HW. Post-harvest ripening affects drying behavior, antioxidant capacity and flavor release of peach via alteration of cell wall polysaccharides content and nanostructures, water distribution and status. Food Res Int 2023; 170:113037. [PMID: 37316090 DOI: 10.1016/j.foodres.2023.113037] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2023] [Revised: 04/17/2023] [Accepted: 05/22/2023] [Indexed: 06/16/2023]
Abstract
Effect of post-harvest ripening on cell wall polysaccharides nanostructures, water status, physiochemical properties of peaches and drying behavior under hot air-infrared drying was evaluated. Results showed that the content of water soluble pectins (WSP) increased by 94 %, while the contents of chelate-soluble pectins (CSP), Na2CO3-soluble pectins (NSP) and hemicelluloses (HE) decreased during post-harvest ripening by 60 %, 43 %, and 61 %, respectively. The drying time increased from 3.5 to 5.5 h when the post-harvest time increased from 0 to 6 days. Atomic force microscope analysis showed that depolymerization of hemicelluloses and pectin occurred during post-harvest ripening. Time Domain -NMR observations indicated that reorganization of cell wall polysaccharides nanostructure changed water spatial distribution and cell internal structure, facilitated moisture migration, and affected antioxidant capacity of peaches during drying. This leads to the redistribution of flavor substances (heptanal, n-nonanal dimer and n-nonanal monomer). The current work elucidates the effect of post-harvest ripening on the physiochemical properties and drying behavior of peaches.
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Affiliation(s)
- Jia-Bao Ni
- College of Engineering, China Agricultural University, P.O. Box 194 17 Qinghua Donglu, Beijing 100083, China
| | - Magdalena Zielinska
- Department of Systems Engineering, University of Warmia and Mazury in Olsztyn, Olsztyn, Poland
| | - Jun Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, 100093, China.
| | - Xiao-Ming Fang
- Institute of Apicultural Research, Chinese Academy of Agricultural Sciences, 1 Xiangshan Beigou, Beijing, China
| | - Parag Prakash Sutar
- Department of Food Process Engineering, National Institute of Technology Rourkela, Odisha, 769008, India
| | - Suo-Bin Li
- Love Nest Biotechnology (Changzhou) Co., LTD, Changzhou 213017, Jiangsu, China
| | - Xiang-Xin Li
- Institute of Apicultural Research, Chinese Academy of Agricultural Sciences, 1 Xiangshan Beigou, Beijing, China
| | - Hui Wang
- College of Engineering, China Agricultural University, P.O. Box 194 17 Qinghua Donglu, Beijing 100083, China
| | - Hong-Wei Xiao
- College of Engineering, China Agricultural University, P.O. Box 194 17 Qinghua Donglu, Beijing 100083, China
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Singh D, Sengar M, Patel SK, Kumar D, Pal D, Giri BS, Singh D. Drying characteristics of thin layer of potato (Solanum tuberosum): experimental and computational studies. Environ Sci Pollut Res Int 2023:10.1007/s11356-022-25121-y. [PMID: 36622610 DOI: 10.1007/s11356-022-25121-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/08/2022] [Accepted: 12/29/2022] [Indexed: 06/17/2023]
Abstract
Solar drying is a renewable energy-based technique which is widely used for food preservation purpose. In this study, various drying characteristics of the solar-dried Solanum tuberosum samples of different thicknesses have been investigated at variable climate condition of Lucknow. A mathematical model has also been developed to validate experimental results to predict the drying rate, free moisture content, and other parameters. Pre-treatment of the food samples was also done before the experimental runs on the fabricated solar dryer. Global radiation has also been monitored during the study to correlate the heat transfer rate in inner and outer sides of the solar drying chamber. SEM analysis has also been done to analyze the surface morphology of solar-dried samples. All solar dried food samples have uniformly heated. There was no hot-spot condition present on the surface of the samples. The drying efficiency and payback period of the fabricated solar dryer have also been calculated as 22.9% and 1.42 years, respectively. Model data have been found in good agreement with the experimental data within a 5% error. This modified model can be used for different agro-based food materials such as carrot, kiwifruit, and yam.
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Affiliation(s)
- Deepak Singh
- Department of Chemical Engineering, Institute of Engineering & Technology, Lucknow, UP-226021, India
| | - Mukul Sengar
- Department of Chemical Engineering, Institute of Engineering & Technology, Lucknow, UP-226021, India
| | - Suresh Kumar Patel
- Department of Chemical Engineering, Institute of Engineering & Technology, Lucknow, UP-226021, India
| | - Dilip Kumar
- Department of Chemical Engineering, Indian Institute of Technology (BHU), Varanasi, UP, 221005, India
| | - Dharm Pal
- Department of Chemical Engineering, National Institute of Technology, Raipur, Chhattisgarh, 492010, India
| | - Balendu Shekhar Giri
- Department of Chemical Engineering, Indian Institute of Technology, Guwahati, Assam, 781039, India
| | - Dhananjay Singh
- Department of Chemical Engineering, Institute of Engineering & Technology, Lucknow, UP-226021, India.
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Singh D, Singh S, Patel SK, Sinha S, Arya RK, Singh D. Experimental investigation of different-shaped microwave-heated potatoes: thermal and quality characteristics analysis for food preservation. Environ Sci Pollut Res Int 2023; 30:8416-8428. [PMID: 34988813 DOI: 10.1007/s11356-021-18473-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/06/2021] [Accepted: 12/29/2021] [Indexed: 06/14/2023]
Abstract
Food materials are consumed for nutritional purposes in the form of fruits, vegetables, plants, and meat. These contain proteins, carbohydrates, and other useful nutritional compounds and these processed foods are a rich source of nutrition. The demand and supply of hygienic food for a particular population is possible only by food preservation. It can be done by various methods such as drying, freezing, chilling, chemical preservation, and pasteurization. Drying is a method of food preservation and it can be done by solar drying, microwave heating, vacuum drying, and some other methods. Microwave heating is a fast-drying method. It utilizes electrical energy to generate heat energy. The domestic microwave oven is not harmful but a commercial-level oven may be little bit harmful, when operated on high frequency. Potato is used as a sample material with different shapes such as slab, cylindrical, and spherical. The microwave oven has been operated at four different microwave powers such as 100 W, 300 W, 600 W, and 800 W. Slab-shaped (30 °C), cylindrical-shaped (31.5 °C), and spherical-shaped (30.5 °C) food materials achieved maximum temperatures of 83.9 °C, 110.6 °C, and 146.1 °C respectively. The temperature variations and drying characteristics of the food samples have been monitored. An oven has achieved maximum drying efficiency of 25.65% with a slab-shaped sample. For the detection of the cracks and chemical compositions in the food samples, SEM with EDS analysis has been performed. Economic analysis of microwave oven has also been done and payback period has been found as 3.27 years.
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Affiliation(s)
- Deepak Singh
- Department of Chemical Engineering, Institute of Engineering & Technology, Lucknow, UP, India
| | - Sunita Singh
- Department of Pharmacy, Rameshwaram Institute of Technology & Management, Lucknow, UP, India
| | - Suresh Kumar Patel
- Department of Chemical Engineering, Institute of Engineering & Technology, Lucknow, UP, India
| | - Shishir Sinha
- Department of Chemical Engineering, Indian Institute of Technology, Roorkee, UK, India
| | - Raj Kumar Arya
- Department of Chemical Engineering, National Institute of Technology, Jalandhar, Punjab, India
| | - Dhananjay Singh
- Department of Chemical Engineering, Institute of Engineering & Technology, Lucknow, UP, India.
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Ge X, Liang Q, Long Y, Shen H, Zhang Q, Sun Z, Li W. Assessment of fresh Alpinia galanga (A. galanga) drying techniques for the chemical composition of essential oil and its antioxidant and biological activity. Food Chem 2022; 392:133314. [PMID: 35636195 DOI: 10.1016/j.foodchem.2022.133314] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2021] [Revised: 03/16/2022] [Accepted: 05/23/2022] [Indexed: 11/04/2022]
Abstract
This study evaluated drying characteristics, structure and essential oil chemical composition, and biological activity of A. galanga by hot air drying (HAD), vacuum drying (VD), freeze drying (FD). The results showed that HAD had the shortest drying time while FD could better maintain the microstructure and showed a higher essential oil yield than HAD and VD. In addition, E-nose, HS-GC-IMS and HS-SPME-GC-MS could effectively distinguish the essential oil chemical composition of the four samples because different drying methods induced the changes in the profile and content of the compounds. HS-SPME-GC-MS detected 43 compounds, of which alcohols, alkenes, and esters were the main substances in fresh and dry samples. In comparison, HS-SPME-GC-IMS detected 80 compounds, including alcohols, aldehydes, ketones, esters, alkenes. Overall, the FD samples showed more outstanding advantages by evaluating antioxidant properties and antibacterial activities. FD was more suitable for A. galanga drying as it maintains appearance and biological activity.
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Chao E, Li J, Fan L. Enhancing drying efficiency and quality of seed-used pumpkin using ultrasound, freeze-thawing and blanching pretreatments. Food Chem 2022; 384:132496. [PMID: 35245751 DOI: 10.1016/j.foodchem.2022.132496] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2021] [Revised: 02/11/2022] [Accepted: 02/15/2022] [Indexed: 11/17/2022]
Abstract
Effects of blanching (BL), ultrasound (US) and freeze-thawing (FT) pretreatments prior to far-infrared drying (FIRD) on drying characteristics, water distribution, and quality parameters of seed-used pumpkin (SUP) slices were investigated in this study. US, BL and FT pretreatments significantly accelerated drying rate due to the destruction of cell structure. Modified Page model was the fittest model for predicting the FIRD process. Low field nuclear magnetic resonance (LF-NMR) results revealed that T2 distribution curves of all pretreated samples moved rapidly to the positive x-axis direction, indicating an increase in the rate of water migration. The color of US-FIRD was closer to fresh SUP. BL-FIRD exhibited the highest free polyphenols content (241.28 ± 1.11 mg GAE/100 g DW) and total carotenoids content (129.69 ± 2.49 μg/ g DW), increasing by 45% and 34% respectively compared to the untreated sample.
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Affiliation(s)
- Erpeng Chao
- State Key Laboratory of Food Science & Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China
| | - Jinwei Li
- State Key Laboratory of Food Science & Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China
| | - Liuping Fan
- State Key Laboratory of Food Science & Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China.
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Mbegbu NN, Nwajinka CO, Amaefule DO. Thin layer drying models and characteristics of scent leaves ( Ocimum gratissimum) and lemon basil leaves ( Ocimum africanum). Heliyon 2021; 7:e05945. [PMID: 33490690 DOI: 10.1016/j.heliyon.2021.e05945] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/27/2020] [Revised: 12/10/2020] [Accepted: 01/07/2021] [Indexed: 11/23/2022] Open
Abstract
The effect of air temperature on the drying kinetics and characteristics of scent and lemon basil leaves were investigated using a vacuum oven dryer at 30 °C, 40 °C, 50 °C, 60 °C and 70 °C. Suitable drying models were obtained to describe the drying process. Falling rate drying phenomenon was observed for both leaves. Six thin layer drying models namely: Lewis model, Page model, Modified Page model, Logarithmic model, Two term model and Midilli model were fitted to the moisture ratio data for both scent and lemon basil leaves. Highest coefficient of determination (R2), and least sum of square error (SSE) and root mean square error (RMSE) values were determined for the Logarithmic model for scent leaf as 0.9998, 0.0002, 0.0081, and 0.9961, 0.0034 and 0.0222 for lemon basil leaf. The Two term model showed the same values for scent leaf as the Logarithmic model and 0.9967, 0.0024 and 0.0185 for lemon basil leaf. They were the best fit models for all the drying temperatures. The results showed that scent and lemon basil leaves can best be dried at 70 °C and 60 °C, respectively. The specific energy consumption and the effective moisture diffusivities ( D e f f ) of scent and lemon basil leaves were determined at different drying air temperatures. D e f f ranged from 4.76 × 10 - 13 to 1.47 × 10 - 12 m2/s and 4.80 × 10 - 13 to 2.06 × 10 - 12 m2/s for scent and lemon basil leaves respectively, as temperature increased. Using the Arrhenius equation, the activation energy ( E a ) and pre-exponential factor ( D o ) were determined as 25.01 kJ/mol and 8.19 × 10 - 9 m2/s for scent leaf and 32.35 kJ/mol and 1.49 × 10 - 7 for lemon basil leaves. Therefore, the Logarithmic and Two term models are recommended as the best models for the drying kinetics of scent and lemon basil leaves from the experiment.
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Liu Y, Sun Y, Miao S, Li F, Luo D. Drying characteristics of ultrasound assisted hot air drying of Flos Lonicerae. J Food Sci Technol 2014; 52:4955-64. [PMID: 26243915 DOI: 10.1007/s13197-014-1612-3] [Citation(s) in RCA: 35] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/18/2014] [Accepted: 10/13/2014] [Indexed: 10/24/2022]
Abstract
Ultrasound assisted hot air drying of Flos Lonicerae was investigated in this study. The effects of drying parameters such as ultrasonic radiation distance, ultrasonic power and drying temperature on drying characteristics were discussed. The results showed that ultrasound application has positive and significant effects on hot air drying. Shortening ultrasonic radiation distance is beneficial to improve both ultrasonic energy efficiency and drying rate. Higher ultrasonic power had more positive and significant effects on drying rate. The influence of ultrasound power on drying rate decreased along with the decrease of moisture content during drying process, especially at low ultrasound powers. The increase of drying temperature significantly caused the reduction of drying time. D eff values ranged from 5.05 × 10(-11) to 20.33 × 10(-11) m(2)/s in ultrasound assisted hot air drying of Flos Lonicerae, and increased with the increase in drying temperature and ultrasonic power. The corresponding activation energy values ranged from 28.90 to 36.05 kJ/mol, and decreased with the increase in applied ultrasonic power. Therefore, ultrasound assistance is a helpful and promising method to enhance hot air drying process.
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Affiliation(s)
- Yunhong Liu
- College of Food and Bioengineering, Henan University of Science and Technology, 263 Kaiyuan Road, Luolong district, Luoyang, 471023 China
| | - Yue Sun
- College of Food and Bioengineering, Henan University of Science and Technology, 263 Kaiyuan Road, Luolong district, Luoyang, 471023 China
| | - Shuai Miao
- College of Food and Bioengineering, Henan University of Science and Technology, 263 Kaiyuan Road, Luolong district, Luoyang, 471023 China
| | - Fang Li
- College of Food and Bioengineering, Henan University of Science and Technology, 263 Kaiyuan Road, Luolong district, Luoyang, 471023 China
| | - Denglin Luo
- College of Food and Bioengineering, Henan University of Science and Technology, 263 Kaiyuan Road, Luolong district, Luoyang, 471023 China
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Gupta MK, Sehgal VK, Arora S. Optimization of drying process parameters for cauliflower drying. J Food Sci Technol 2011; 50:62-9. [PMID: 24425888 DOI: 10.1007/s13197-011-0231-5] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/05/2011] [Accepted: 01/06/2011] [Indexed: 10/18/2022]
Abstract
The different sizes (3, 4 and 5 cm) of hybrid variety of cauliflower (variety no. 71) were dehydrated in thin layer at three temperatures of 55, 60 and 65 °C with velocities of 40, 50 and 60 m/min. Dehydrated samples were analyzed for vitamin C, rehydration ratio and browning. Statistical analysis indicated that drying time was dependent on initial size of cauliflower, drying air temperature and velocity, but rehydration ratio was significantly affected by the combined effect of temperature and airflow velocity. Vitamin C content of the dried cauliflower samples were significantly affected by temperature only and non enzymatic browning was function of temperature, airflow velocity, and combined effect of temperature and airflow velocity. Optimization of the drying process parameters for the given constraints resulted in 60.10(0)C, 59.28 m/min, 3.35 cm. The predicted responses for the optimized combination of process parameters were time, vitamin C content, rehydration ratio, and browning values of 491.22 min (time), 289.86 mg/100 g (Vitamin C), 6.91 ( rehydration ratio), and 0.14 (browning), respectively with the desirability factor of 0.787.
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Affiliation(s)
- Manoj Kumar Gupta
- Central Institute of Post Harvest engineering and Technology, P.O. P.A.U. Campus, Ludhiana, Punjab India
| | - V K Sehgal
- Department of Processing and Food Engineering, College of Agricultural Engineering, Punjab Agricultural University, Ludhiana, India
| | - Sadhna Arora
- Department of Processing and Food Engineering, College of Agricultural Engineering, Punjab Agricultural University, Ludhiana, India
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