Drying kinetics and product quality of dried Chempedak

Chong, Chien Hwa; Law, Chung Lim; Cloke, Michael; Hii, Ching Lik; Abdullah, Luqman Chuah; Daud, Wan Ramli Wan

doi:10.1016/j.jfoodeng.2008.03.013

Cited by 88 publications

(46 citation statements)

References 30 publications

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“…Similar behaviour of D eff has been reported for okra (Doymaz, 2005), aloe vera (Vega et al, 2007) and onions (Mota, Luciano, Dias, Barroca, & Guiné, 2010). However, the diffusivity values obtained in the present study are higher than those reported in literature for other vegetables (Chong et al, 2008;Vega et al, 2007). The reason for this could be the higher initial water content of H. elongata allowing greater diffusion coefficients, since the process of diffusion is favored in products with higher proportions of water and lower proportions of solids (Guiné & Fernandes, 2006).…”

Section: S Gupta Et Al / Lwt -Food Science and Technology XXX (2011supporting

confidence: 83%

Effect of different drying temperatures on the moisture and phytochemical constituents of edible Irish brown seaweed

Gupta¹,

Cox²,

Abu‐Ghannam³

2011

LWT - Food Science and Technology

174

111

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, S., et al., Effect of different drying temperatures on the moisture and phytochemical constituents of edible Irish brown seaweed, LWT -Food Science and Technology (2011), doi:10.1016/j.lwt.2010 Effect of different drying temperatures on the moisture and phytochemical constituents of edible Irish brown seaweed Shilpi Gupta, Sabrina Cox, Nissreen Abu-Ghannam * The effect of different temperatures on the drying kinetics and the phytochemical constituents of edible Irish brown seaweed, Himanthalia elongata were studied. This kinetic study involved the modelling of the terms of Fick's diffusion equation, for estimation of the diffusion coefficients. The diffusivity coefficient increased from 5.6 Â 10 À07 to 12.2 Â 10 À07 m 2 /s as the drying temperatures increased with an estimated activation energy of 37.2 kJ/mol. The experimental data was also fitted to different empirical kinetic models, Newton, Logarithmic and HendersonePabis, and the goodness of fit for the different models was evaluated. The effect of drying temperatures on the phytochemical constituents in seaweed was also evaluated. Drying at 25 C resulted in 49% and 51% reduction in the total phenol and total flavonoid content, respectively, as compared to fresh seaweed. However, the reduction declined as the drying temperatures were increased. The scavenging effect on DPPH radical was also greater for the fresh seaweed as compared to the dried form. An increase in the phytochemical content was seen for higher temperatures (35 C and 40 C) when the moisture content reduced by 50% indicating that this semi-dry state is even more nutritious than the fresh form and could be an interesting starting point for seaweed processing.

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Section: S Gupta Et Al / Lwt -Food Science and Technology XXX (2011supporting

confidence: 83%

Effect of different drying temperatures on the moisture and phytochemical constituents of edible Irish brown seaweed

Gupta¹,

Cox²,

Abu‐Ghannam³

2011

LWT - Food Science and Technology

174

111

View full text Add to dashboard Cite

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“…(58,61) In Southern Africa, monkey orange fruits are commonly dried by fire and direct sun to fruit rolls, leathers, pound into flour (S. cocculoides) used to cook porridge, referred to locally as "bozo" in Mozambique (30) or re-cooked as a sauce. (62) Sun dried monkey orange pulp can be stored from two months to five years, (63) which makes thermal drying an ideal preservation method due to its affordability for rural communities and as a means to secure continuous fruit availability into the next season.…”

Section: Dryingmentioning

confidence: 99%

Local processing and nutritional composition of indigenous fruits: The case of monkey orange (Strychnos spp.) from Southern Africa

Ngadze

Linnemann

Nyanga

et al. 2016

Food Reviews International

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Monkey orange (Strychnos spp.) is a widely distributed fruit species in Southern Africa commonly consumed by the local population. It has potential to improve the nutritional status of rural populations, being a precious food source in areas with periodic shortages, since it is rich in vitamin C, zinc, and iron. To improve the availability of this food outside its production season, processing and preservation techniques used at household level need upgrading as they are unreliable and their effects on nutritional quality are unknown. Based on this review, we recommend better indigenous fruit production as a sustainable solution to malnutrition in rural areas in transition countries.

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“…These characteristics may indicate that dried blueberries reached a rubbery state [34]. It is believed that if the texture of the dried blueberries is softer, the quality is better [36].…”

Section: Mechanical Propertiesmentioning

confidence: 99%

Comparison of two alternatives of combined drying to process blueberries (O'Neal): Evaluation of the final quality

et al. 2015

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In this work, we examined and compared two combined alternatives for the drying of blueberries (O´Neal). Pretreatments of osmotic dehydration (60°Brix sucrose solution, at 40°C for 6h) and hot air drying (60°C, 2.5 m/s for 90 min) were performed to reach the same water content. Pretreated blueberries were then dried by microwave at different microwave output power values: 562.5W, 622.5W and 750W. The combined drying processes were also compared with hot air drying alone (control). The effects of the processes over blueberries were studied in terms of decrease in water content, drying rate, mechanical properties (firmness and stiffness), optical properties (L*, a* and hue angle (h)), antioxidant capacity and rehydration capacity. The hot air-microwave drying decreased the process time and presented a high drying rate compared with the osmotic dehydration-microwave processes and the control drying. In terms of quality, the antioxidant and rehydration capacities were the most affected. The results showed that the best drying method to obtain the desired final product was the hot air-microwave drying (750W).

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Drying kinetics and product quality of dried Chempedak

Cited by 88 publications

References 30 publications

Effect of different drying temperatures on the moisture and phytochemical constituents of edible Irish brown seaweed

Effect of different drying temperatures on the moisture and phytochemical constituents of edible Irish brown seaweed

Local processing and nutritional composition of indigenous fruits: The case of monkey orange (Strychnos spp.) from Southern Africa

Comparison of two alternatives of combined drying to process blueberries (O'Neal): Evaluation of the final quality

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