Drying kinetics and sorption behavior of two varieties banana (sagor and sabri) of Bangladesh

Rahman, M. M.; Ahmed, Md. Wadud; Islam, M S

doi:10.3329/sja.v16i2.40269

Cited by 8 publications

(16 citation statements)

References 22 publications

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“…It is evident that, the MR (defined as moisture content at any time divided by its initial moisture content) decreases with increasing drying time, irrespective of sample thickness and drying temperature. Besides, all the experimental data are well fitted ( R 2 > .96) with the Fick's semi theoretical diffusion equation (Equation (3)) and shown as lines in both Figures 1 and 2 which are in accordance with the assumptions of this equation (i.e., guava slices as in the form of infinite slab; negligible external mass transfer resistance; negligible temperature gradient within the sample being dried; a constant diffusion co‐efficient at any constant temperature; and drying from both faces) (Al‐Muhtaseb et al, 2010; Kek et al, 2014; Rahman et al, 2018; Roberts, Kidd, & Zakour, 2008). Moreover, based on the Fick's initial semi theoretical diffusion equation (Equation (2)), the perfect theoretical value of MR would be 1 at t = 0 time counting the degree of fitness ( R 2 ) as 1.…”

Section: Resultssupporting

confidence: 60%

“…The greater E a indicates the more temperature sensitivity of D e and in this context LMG is showing the higher sensitivity of D e to the temperature followed by HMG. This difference in E a might be attributed to the differences in cellular structure as well as chemical composition of different guava samples (Table 3) (Rahman et al, 2018).…”

Section: Resultsmentioning

confidence: 99%

“…Apart from hybrid variety each year Bangladesh produces a significant amount of local guava variety which undergoes wasted due to the lack of proper processing, where, drying can be an effective key to address this problem (Hossen, 2012). Although, a great number of data on drying kinetics of various agricultural food products have already been published (Al‐Muhtaseb, Al‐Harahsheh, Hararah, & Magee, 2010; Al‐Zubaidy & Khalil, 2007; Rahman, Ahmed, & Islam, 2018; Sulistyawati, Verkerk, Fogliano, & Dekker, 2020; Tarigan et al, 2007; Uribe et al, 2011), however, little data on the drying behavior of guava (Chua, Mujumdar, Chou, Hawlader, & Ho, 2000; Cock, Ayala, Lopez, & Schouben, 2013; Kek, Chin, & Yusof, 2014; Kumar & Sagar, 2014; Kumar, Sagar, & Singh, 2006) and to date, no data on the drying behavior of Bangladeshi guava variety is available for the engineering design of drying. Therefore, this study aimed to elucidate the influence of process parameters on the drying kinetics and sorption behavior of Bangladeshi guava of two varieties with a focus on the degradation of AA.…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Hyphenated study on drying kinetics and ascorbic acid degradation of guava (Psidium guajava L.) fruit

Rokib

Yeasmen

Bhuiyan

et al. 2021

J Food Process Engineering

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In this study, insights into the effect of process parameters (temperature: 55, 60 and 65°C; thickness: 3, 5, and 8 mm; time: up to 5 hr) on drying (mechanical, solar) kinetics and sorption behavior of guava fruits (variety: local and hybrid) with a focus on the degradation of ascorbic acid (AA) were established for the first time to the best of existing knowledge. The experimental results showed the highest moisture diffusion coefficient and lower activation energy (Ea) of 0.000326 cm2/s and 9.62 kcal/g.mole, respectively for hybrid mature guava variety; whereas, the highest AA degradation rate (0.107 mg AA/hr) with lower Ea (4.3 kcal/g.mole) was obtained for local mature guava variety. Besides, a mixed‐mode solar dryer assisted with a fan seemed to be efficient for drying guava fruit in comparison to drying under direct sunlight. In terms of sorption behavior, both local and hybrid guava followed sigmoidal (type II) shape isotherm where the experimental data were well fitted with Brunauer–Emmett–Teller (BET) model. Practical application The drying conditions to have dried guava (Psidium guajava L.) fruit with high ascorbic acid (AA) were investigated. The mathematical model was successfully applied to describe the drying kinetics and degradation of AA of guava fruit. Process parameters and methods influencing drying kinetics and AA degradation rate were detailed. BET model fits well to describe the sorption isotherms of dried guava fruit, in understanding its storage behavior. The information of this study would help in the drying process optimization of guava fruit, in order to make them available in the off‐seasons.

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Section: Resultssupporting

confidence: 60%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Hyphenated study on drying kinetics and ascorbic acid degradation of guava (Psidium guajava L.) fruit

Rokib

Yeasmen

Bhuiyan

et al. 2021

J Food Process Engineering

View full text Add to dashboard Cite

show abstract

“…The specimen captivated maximum water content 42.86% (db) at 0.93 a w , in the contrast of 0.60, 0.65, and 0.75 a w , the moisture content were 14.75%, 15.53%, and 16.2% (db), respectively. Moisture absorption affinity was lower under 0.75 a w ; but above this a w , the specimen started absorbing greater content of moisture (Rahman, 2019). Alam and Islam (2015) observed that 18% and 19% (db) water content in a w 0.6 for vacuum and air drying onion, respectively.…”

Section: Resultsmentioning

confidence: 99%

“…absorption affinity was lower under 0.75 a w ; but above this a w , the specimen started absorbing greater content of moisture (Rahman, 2019). Alam and Islam (2015) observed that 18% and 19% (db) water content in a w 0.6 for vacuum and air drying onion, respectively.…”

Section: Sorption Behavior Of Carambolamentioning

confidence: 96%

The optimization of the drying process and vitamin C retention of carambola: An impact of storage and temperature

Yeasmin¹,

Rahman²,

Rana³

et al. 2020

J Food Process Preserv

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Carambola is an excellent source of vitamin C (vit‐C) and possesses many nutritious properties. This research was directed to moisture sorption isotherm, air drying kinetics, and vit‐C degradation throughout blanching, storage, and drying of carambola. Fresh carambola contained 91.44% moisture and 24.2 mg/100 g vit‐C. The monolayer moisture content was 7.3 g/100 g solid according to Brunauer, Emmett, and Teller (BET) equation. The drying process (cabinet dryer) at different temperatures and sample thickness exposed that more the temperature, higher the drying rate at a constant thickness. Furthermore, drying rate was declined at a constant temperature with the rise of sample thickness. The samples pretreated with citric acid showed the lowest drying time and vit‐C degradation in blanching. The influence of drying temperature and duration on the retention of vit‐C was also analyzed. The activation energy (Ea) of the vit‐C loss was 9.24 kcal/g‐mole. Higher the exposure at a constant temperature, more the reduction of vit‐C content as per first‐order reaction kinetics. During room temperature storage of whole carambola in 3 and 12 days showed 13.7% and 41.2% loss of vit‐C, respectively. Vit‐C degradation was lower for blanched than non‐blanched samples in refrigeration storage, while this change was relatively lower for both in frozen storage. Scanning electronic microscopic (SEM) studies were conducted to evaluate the effects of temperature and pretreatment on the surface morphology of dried carambola. Practical applications Carambola grows abundantly in Bangladesh. Nevertheless its availability and nutritive significance, it is not so utilized and popular in the fruit market. This yields postharvest difficulties for chemical and microbial spoilage due to its perishability. Therefore, drying of this fruit is an utmost operative and cost‐effective process. Thus, it will be accessible in off‐season and can be used for the development of new products with these dried fruits. The present investigation explores the physical and chemical properties of carambola to reveal its prospective in fruit processing. Presented information and results of this research can assist the food technologist in implementing the drying method and storage condition of carambola.

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Osmotic and convective hot air drying of sweet gourd

Kadir

Yeasmen

Bhuiyan

et al. 2022

Food Sci Biotechnol

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Drying kinetics and sorption behavior of two varieties banana (sagor and sabri) of Bangladesh

Cited by 8 publications

References 22 publications

Hyphenated study on drying kinetics and ascorbic acid degradation of guava (Psidium guajava L.) fruit

Hyphenated study on drying kinetics and ascorbic acid degradation of guava (Psidium guajava L.) fruit

The optimization of the drying process and vitamin C retention of carambola: An impact of storage and temperature

Osmotic and convective hot air drying of sweet gourd

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