Drying Process of Jackfruit Seeds

Oliveira, Thamires Mabel Queiroz de; Medeiros, Raquel Alves de; Farias, Vera Solange de Oliveira; Silva, W. P. da; Franco, Célia Maria Rufino; Júnior, Aluízio Freire da Silva

doi:10.1007/978-3-030-47856-8_4

Cited by 2 publications

(7 citation statements)

References 10 publications

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“…It is also worth noting that the effective diffusivity of samples dried at 60°C showed little variation, with a similar behavior to that obtained when considering constant diffusivity. In addition, it is possible to observe that the variation of the effective diffusivities occurred in the interval of

3.0 \times 10^{- 8} - 1.2 \times 10^{- 7}

m 2 /min, which is compatible with the values obtained by Leite et al (2019) and Oliveira et al (2021), who obtained constant values for diffusivities.…”

Section: Resultssupporting

confidence: 90%

“…Thus, the values obtained for the Biot number indicate that the endocarp is acting as a barrier to mass flow, causing a uniformity in the distribution of moisture. This same result was observed by Oliveira et al (2021) for samples with endocarp. The values presented for the Biot number were obtained through the following equation:

italicBi goodbreak= \frac{hR}{D}

where R (m) is the radius of the cylinder equivalent to jackfruit seeds at time

t = 0

, h is the convective mass transfer coefficient (m/min) and D is the effective mass diffusivity (m 2 /min).…”

Section: Resultssupporting

confidence: 90%

Section: Resultsmentioning

confidence: 99%

“…Oliveira et al (2021) carried out studies on the drying of jackfruit seeds with and without endocarp. However, in this study by Oliveira et al (2021), shrinkage and diffusivity variation were neglected, and an analytical solution was used to describe the drying kinetics. Using the chi‐square and the coefficient of determination as a reference to compare the results, Oliveira et al (2020) obtained the following values for the fits:

χ^{2} = 4.15 \times 10^{- 3}

R^{2} = 0.998

(60°C/without endocarp) and

χ^{2} = 2.04 \times 10^{- 3}

R^{2} = 0.999

(70°C/without endocarp).…”

Section: Resultsmentioning

confidence: 99%

“…In order to analyze the effects of model 1 in comparison with the one proposed by Oliveira et al (2021), two simulations of the drying kinetics of samples at 60°C without endocarp were performed. A simulation was performed using model 1 and the other using an analytical solution presented by Oliveira et al (2021) (considering the values of the thermo‐physical parameters obtained by the authors). In Figure 7, the two kinetics simulated by the mentioned models are displayed.…”

Section: Resultsmentioning

confidence: 99%

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Description of drying of jackfruit seed through diffusive models

Oliveira

Silva

Farias

et al. 2022

Food Processing Preservation

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In the present work, drying of jackfruit seeds (with and without the endocarp) was carried out in an oven at temperatures of 60 and 70°C. The objective of this work is to apply two diffusive models to describe the drying of jackfruit seeds and use them to analyze the effects of temperature and endocarp presence on the thermo-physical parameters of the process. For this, two numerical solutions were developed considering shrinkage and diffusivity as a function of the local moisture content. The two models applied in this study were obtained as follows: considering shrinkage and diffusivity variation (model 1); considering constant diffusivity and disregarding shrinkage (model 2). According to the statistical indicators obtained, with values for the coefficient of determination that varied between 0.9896 and 0.9994 and chi-square that varied between 1.7764 × 10 −3 and 4.325 × 10 −2 , the two models proposed adequately fitted to the experimental data. Furthermore, these indicators showed a better adequacy of model 1 for this type of process when compared to results reported in the literature. Novelty impact statement:• This article proposes a study with jackfruit seed that is usually discarded by the food industry.• Two diffusive models are proposed to describe the drying of jackfruit seeds with and without endocarp. This proposal can contribute to a better understanding of the drying of this type of product, since there are few works in the literature that use more complex models for residues.• A strong influence of the presence of the endocarp on the total drying time and on the thermo-physical parameters of the process was observed. | INTRODUC TI ONJackfruit is a fruit of Asian origin of the jackfruit tree (Artocarpus heterophyllus Lam.) belonging to the Moraceae family. Its cultivation is expanded in tropical and subtropical countries, such as Malaysia, Bangladesh, Indonesia, Philippines and Brazil, with the largest production being concentrated in the northeast region (Souza et al., 2011;Ulloa et al., 2017).Jackfruit is formed by numerous yellowish and sweet bulbs with an accentuated aroma and seeds covered by a resistant endocarp

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3.0 \times 10^{- 8} - 1.2 \times 10^{- 7}

m 2 /min, which is compatible with the values obtained by Leite et al (2019) and Oliveira et al (2021), who obtained constant values for diffusivities.…”

Section: Resultssupporting

confidence: 90%

italicBi goodbreak= \frac{hR}{D}

where R (m) is the radius of the cylinder equivalent to jackfruit seeds at time

t = 0

, h is the convective mass transfer coefficient (m/min) and D is the effective mass diffusivity (m 2 /min).…”

Section: Resultssupporting

confidence: 90%

Section: Resultsmentioning

confidence: 99%

χ^{2} = 4.15 \times 10^{- 3}

R^{2} = 0.998

(60°C/without endocarp) and

χ^{2} = 2.04 \times 10^{- 3}

R^{2} = 0.999

(70°C/without endocarp).…”

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

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Description of drying of jackfruit seed through diffusive models

Oliveira

Silva

Farias

et al. 2022

Food Processing Preservation

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Osmotic dehydration as a pre-treatment for jackfruit berries (Artocarpus heterophyllus): effect on physico-chemical properties, shelf life and sensory acceptability

Evaristo

Costa

Grisi

et al. 2021

BFJ

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PurposeThe aim of the study was to evaluate the effect of osmo-convective dehydration using two drying temperatures (50 and 60°C) on the physico-chemical properties, shelf life and sensory acceptability of jackfruit berries.Design/methodology/approachFour treatments were used as follows: T1 – Jackfruit berries dried in an oven at 50°C; T2 – Jackfruit berries dried in an oven at 60°C; T3 – Jackfruit berries pre-treated with an osmotic-sucrose solution (60 Brix concentration) and oven-dried at 50°C and T4 – Jackfruit berries pretreated with osmotic solution (60 Brix concentration) and oven-dried at 60°C. Berries' shelf life was monitored by moisture analysis, water activity (Wa) and microbiological analysis. The influence of treatments on physico-chemical properties and sensory quality was also investigated.FindingsOsmo-convective dehydration at 50 and 60 C significantly (p = 0.001) reduced moisture content and Wa. All treatments increased the shelf life of jackfruit berries within 30 days of storage. Regarding sensory analysis, the T3 treatment was significantly (p = 0.001) the most preferred by the tasters.Originality/valueIn general, the results indicated that osmo-convective dehydration at 50 C has great potential to be a maid in the processing of minimally processed jackfruit berries, as, in addition to providing the product with high stability, it was the one with the greatest acceptability by the tasters.

show abstract

Drying Process of Jackfruit Seeds

Cited by 2 publications

References 10 publications

Description of drying of jackfruit seed through diffusive models

Description of drying of jackfruit seed through diffusive models

Osmotic dehydration as a pre-treatment for jackfruit berries (Artocarpus heterophyllus): effect on physico-chemical properties, shelf life and sensory acceptability

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