Drying and colour characteristics of Cleome gynandra L. (spider plant) leaves

Omolola, Adewale Olusegun; Kapila, Patrick Francis; Silungwe, Henry

doi:10.1590/fst.27118

Cited by 6 publications

(7 citation statements)

References 26 publications

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“…The relation (a*/b*) is a good color indicator and it is recommendable low values [29,30], and it happens at 40 and 50 ºC of drying. It increases considerably when the temperature increases (p-value < 0.05) which shows that sensorial properties of punamuña leaves are being affected [8].…”

Section: Resultsmentioning

confidence: 99%

Drying and color in punamuña leaves (Satureja boliviana)

Choque-Quispe

Ramos-Pacheco

Solano-Reynoso

et al. 2021

DYNA

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Drying allows water to be removed and food to be preserved, however, this operation can degrade color. Punamuña leaves are aromatic and used for medicinal purposes in the Peruvian Andes. This research aimed to determine and model the drying kinetics, the diffusivity coefficient (Def), the activation energy (Ea), and the color of punamuña leaves. A horizontal dryer was used at 40, 50, and 60 °C and airspeed of 1.0 and 0.5 m / s; drying kinetics was modeled with 10 models. Def was determined with the Fick equation, Ea with the Arrhenius equation; the color was determined in the L* a* b* space. It was found that the triple exponential model with six parameters better represented the drying kinetics (R2> 99.73 and E <3.04%); Def increased with temperature and air velocity. Ea was found between 43.62 to 44.52 kJ/mol for speeds of 1.0 to 0.5 m/s respectively; L* and a*/b* decreased, the color difference ΔE * increased with increasing temperature and lower air velocity

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Section: Resultsmentioning

confidence: 99%

Drying and color in punamuña leaves (Satureja boliviana)

Choque-Quispe

Ramos-Pacheco

Solano-Reynoso

et al. 2021

DYNA

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“…With the calculation of the water content ratio, curves of drying kinetics were plotted, represented by the water content ratio (dimensionless) as a function of drying time (min). For the selection of the most suitable models for the description of the foam mat drying process, 10 equations were fitted to the drying data (Table 1) frequently used to represent the drying kinetics (Moura et al, 2021;Omolola et al, 2019). The non-linear regression models using the Quasi-Newton estimation method were fitted using the computer software Statistics version 7.0.…”

Section: Methodsmentioning

confidence: 99%

Foam mat drying kinetics of jambolan and acerola mixed pulp

Matos

Figueirêdo

Queiroz

et al. 2022

Rev. bras. eng. agríc. ambient.

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Acerola and jambolan are fruits with several bioactive compounds of phenolic origin and a product made with these two raw materials appears to be a food with high antioxidant and nutraceutical potential. Therefore, this study aimed to evaluate the foam mat drying of the mixed pulp of jambolan and acerola. Mixed pulp formulations, containing 1.0% albumin with 0.5% xanthan gum (F1), 0.5% carboxymethylcellulose (F2) and 0.5% guar gum (F3), were dehydrated at 50, 60, 70 and 80 °C, with foam mat thickness of 0.5 cm. The elevation of the drying temperature decreased the water content and dehydration time of the samples. Formulation F3 obtained the shortest drying times; all drying models resulted in good adjustments, especially Midilli. Formulation F3 obtained greater effective diffusivity; the activation energy was higher in the F1 combination. The samples with albumin-guar (F3) showed greater enthalpy and entropy and samples with albumin-xanthan gum (F1) showed the highest Gibbs free energy. Foam mat drying is an efficient way of preserving the jambolan and acerola mixed pulp.

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“…Activation energy can be calculated by plotting the natural logarithm of D eff versus the reciprocal of the absolute temperature. Equation 9 can be rearranged into the following form (Omolola et al, 2019) (Equation 11):…”

Section: Activation Energymentioning

confidence: 99%

Thin-layer drying characteristics of Easter lily (LiliumlongiflorumThunb.) scales and mathematical modeling

Wang

et al. 2022

Food Sci. Technol

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This study investigated the effects of temperature on the drying behavior and kinetic features of lily scales. A series of experiments were carried out at 65, 75, and 85 °C to dry the scales in a laboratory air-ventilated oven dryer. Drying temperature was found to significantly affect drying times and drying rates. The rate curves suggested that the drying process of lily scales occurred entirely within the descending rate period. During the simulation of drying kinetics, Page and Logarithmic models were proven highly accurate by evaluating the efficacy of seven different thin layer models. Based on Fick's second law, the effective moisture diffusivity was determined as 4.12 × 10 −9 , 7.71 × 10 −9 , and 9.49 × 10 −9 m 2 /s for temperatures of 65, 75, and 85 °C, respectively. The calculated figure of activation energy was 42.42 kJ/mol.

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Drying and colour characteristics of Cleome gynandra L. (spider plant) leaves

Cited by 6 publications

References 26 publications

Drying and color in punamuña leaves (Satureja boliviana)

Drying and color in punamuña leaves (Satureja boliviana)

Foam mat drying kinetics of jambolan and acerola mixed pulp

Thin-layer drying characteristics of Easter lily (LiliumlongiflorumThunb.) scales and mathematical modeling

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