Drying kinetics and microbiological quality of green onions

Martinazzo, Ana Paula; Corrêa-Filho, Luiz C.; Teodoro, Carlos Eduardo de Souza; Berbert, Pedro Amorim

doi:10.1590/0034-737x201663060004

Cited by 4 publications

(5 citation statements)

References 18 publications

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“…A similar observed result of a decreased MC due to an increasing DAT has been reported for the hot air drying of savory leaves [48], spray drying of pink guava [10], and convective tray hot air drying of apple [65]. Also, a decreased microbial load due to a rising DAT has been observed for the drying of tomatoes [52] as well as for green onions [53]. The PTC and CHC values obtained at the temperature range of 40 to 80 °C are above the obtained value for the fresh chili pepper (Table 2).…”

Section: Product Moisture Content and Total Plate Countsupporting

confidence: 80%

“…Moreover, few number of studies as obtained from the literature have been conducted to investigate the effects of pretreatment, temperature, and methods of drying on the microbial load of dried green onions, tomato, carrots, and apple [51][52][53]. However, to the best of our knowledge, the effects of drying temperature at varying levels of air velocity and relative humidity on the microbiological (microbial load) quality attributes of the dried chili pepper have not been investigated.…”

Section: Introductionmentioning

confidence: 99%

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Drying Process Optimization and Modelling the Drying Kinetics and Quality Attributes of Dried Chili Pepper (Capsicum frutescens L.)

Ajuebor

Aworanti²,

Agbede³

et al. 2022

Trends Sci

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This study is important in terms of the fact that the production of a dried product with good quality and minimum process drying cost is dependent on individual or combinations of several drying conditions. However, if drying is not properly conducted at favourable drying conditions, it generates product quality-related problems for the consumer and food market. Thus, this study focused on the optimization and evaluation of the main and interactive effects of drying air temperature (DAT), air velocity (DAV), relative humidity (RH), and drying time (DRT) on the cabinet-tray hot air drying and quality attributes of chili pepper using the four-factors-five-level-rotatable central composite experimental design of response surface methodology. The drying kinetics was also modeled using known empirical drying models (Page, Newton, Logarithmic, and Henderson and Pabis). The drying conditions utilized are DAV (0 - 2 m/s), RH (60 - 80 %), DAT (40 - 80 °C), and DRT (180 - 900 min), while the moisture content (MC), carbohydrate content (CHC), total plate count (TPLC), and protein content (PTC) were the considered product quality attributes. The results showed that the most significant drying process conditions that exerted a more pronounced main and interactive effects on the dried chili pepper quality attributes are drying process time and drying air temperature. Second-order quadratic regression model adequately predicted the quality attributes of the dried chili pepper. The optimum process conditions for the production of dried chili pepper with minimum MC (9.93 %) and TPLC (40.10 CFU/g) as well as maximum PTC (7.88 %) and CHC (24.66 %) were obtained to be DAT, 61.59 °C, DAV, 0.70 m/s, RH, 68.39. %, and DRT, 729.63 min. The Page model best describe the drying kinetics. The drying treatments generally retained the protein and carbohydrate contents (nutritional properties) in the dried chili pepper product as well as reduced the microbial load to the acceptable limit allowed for consumption. HIGHLIGHTS Effects of drying conditions on dried chili pepper quality attributes were evaluated using response surface method (RSM) Dried chili pepper quality attributes were optimized using RSM Drying conditions retained the quality attributes of dried chili pepper Microbial load of dried chili pepper was within the acceptable limit for consumption A mathematical model was developed for the dried chili pepper quality attributes’ prediction GRAPHICAL ABSTRACT

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Section: Product Moisture Content and Total Plate Countsupporting

confidence: 80%

Section: Introductionmentioning

confidence: 99%

Drying Process Optimization and Modelling the Drying Kinetics and Quality Attributes of Dried Chili Pepper (Capsicum frutescens L.)

Ajuebor

Aworanti²,

Agbede³

et al. 2022

Trends Sci

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“…for convective tray drying of apple,Shishir et al (2016) for the spray drying of pink quava, and Taheri-Garavand and Meda (2018) for the hot air drying of savory leaves. Similarly, a decrease in microbial load as a result of increase in drying temperature has also been observed and reported for the drying of green onions(Garcia et al, 2010;Martinazzo et al, 2016) and tomato(Dauda et al, 2019;Ochida et al, 2019). Furthermore, run numbers 1 and 9, 2 and 10, 3 and 11, 4 and 12, 5 and 13, 6 and 14, 7and 15, 8 and 16, 23 and 24, and 23 and 25 were carried out at the same drying conditions of air velocity, relative humidity and drying temperature, however, at different drying time (D) and the results illustrates that both the PMC and TPC decreased as the drying time increased from low level of 180 min (coded value -1) to high level of 360 min (coded value +1) as better represented by a diagnostic perturbation plot presented inFig.…”

supporting

confidence: 53%

“…Few studies as ascertained from literature have been done to investigate and evaluate the effects of pretreatment, drying methods, and temperature on the microbial load (or survival of microorganisms) of dried fruits and vegetables such as green onions, tomato, carrots, apple and cabbage (Garcia et al, 2010;Sohail et al, 2011;Martinazzo et al, 2016;Bourdoux et al, 2016;Dauda et al, 2019;Ochida et al, 2019). However, the effects or impacts of drying process conditions such as air velocity and relative humidity on the chilli drying process as well as on the quality attributes like nutritional properties (i.e.…”

Section: Introductionmentioning

confidence: 99%

Convective Hot Air Drying of Chilli Pepper: Process Optimization and Modelling the Drying Kinetics and Quality Attributes of Dried Product

Ajuebor

Aworanti

Agbede

et al. 2020

Preprint

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The objectives of this study were to evaluate the individual and interactive effects of air velocity, relative humidity, drying temperature, and drying time on the cabinet hot air drying and quality attributes of chilli pepper as well as to determine the optimum process conditions using the rotatable central composite design (RCCD) of response surface methodology (RSM). The drying kinetics was also modelled. Four factors with three levels of RCCD were utilized: air velocity (0.5-1.5 m/s), relative velocity (65-75%), drying temperature (50-70 o C), and drying time (180-360 min). Product moisture content (PMC), total plate count (TPC), protein content (PC), and carbohydrate content (CC) were evaluated as the quality attributes (responses). The results showed that the drying experimental data significantly ( p ≤ 0.001) and adequately fitted into second-order quadratic regression models with (>0.95) to describe and predict all the responses. Drying time and drying temperature are the most significant drying conditions that exerted more pronounced linear and interactive effects on the dried chilli pepper quality attributes. The predicted optimum process conditions for the production of dried chilli pepper with minimum PMC and TPC as well as maximum PC and CC were obtained to be: drying temperature, 69.98 o C, air velocity, 1.46 m/s, relative humidity, 66.57%, and drying time, 359.86 min. Four empirical models (Page, Newton, Logarithmic, and Henderson and Pabis) were fitted to the drying data and the Page model with (>0.95) best fitted the data to describe the drying kinetics.

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“…Newton 𝑀𝐶 = exp(−𝑘𝑡) Attkan et al [30] Page 𝑀𝐶 = exp(−𝑘𝑡 𝑛 ) Martinazzo et al [31] Modified Page 𝑀𝐶 = exp(𝑘𝑡) 𝑛 Carteri Coradi et al [32] FIGURE 2 The effect of time on drying rate.…”

Section: Models Equation Referencesmentioning

confidence: 99%

Evaluation Of Dehydration Performance Of Belitung Taro (Xanthosoma Sagittifolium) Using Tray Dryer

Muharja

Darmayanti

Khamil

et al. 2023

JTS

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Belitung Taro (Xanthosoma sagittifolium) is a plant that can be processed into various food products. The high-water content of taro and the lack of a precise drying system made this material easy to rot. This study aims to evaluate the dehydration performance of tray dryers to reduce the water content of Belitung Taro. The independent variables used were air velocity (3-6 m/s), taro thickness (1-4 mm), and drying time (30-120 min). The results showed that the optimum drying time of taro is 30 min. The dryer airflow of 5 m/s significantly reduces the water content. The thickness of the slices positively affects the drying rate. The lowest water content was obtained in drying with a thickness of 1 mm. The ANOVA results show the effect of thickness, time, and flow rate variations on the drying rate. Three types of mathematical modeling are used to estimate moisture content: Newton, Page, and Modified Page. The Modified Page equation was preferred to detect the moisture content of the taro.From this study, the optimum condition of the tray dryer can be the best solution to dehydrate Belitung Taro effectively and efficiently.

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Drying kinetics and microbiological quality of green onions

Cited by 4 publications

References 18 publications

Drying Process Optimization and Modelling the Drying Kinetics and Quality Attributes of Dried Chili Pepper (Capsicum frutescens L.)

Drying Process Optimization and Modelling the Drying Kinetics and Quality Attributes of Dried Chili Pepper (Capsicum frutescens L.)

Convective Hot Air Drying of Chilli Pepper: Process Optimization and Modelling the Drying Kinetics and Quality Attributes of Dried Product

Evaluation Of Dehydration Performance Of Belitung Taro (Xanthosoma Sagittifolium) Using Tray Dryer

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