Effect of Blanching and Osmotic Pre-treatment on Drying Kinetics, Shrinkage and Rehydration of Chayote (Sechium edule) during Convective Drying

Akonor, P. T.

doi:10.9734/bjast/2014/4567

Cited by 13 publications

(25 citation statements)

References 50 publications

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“…The blanching was conducted by dipping the red chili pepper in hot distilled water for 3 minutes at 80-90 °C. It was then quickly cooled in cold water [16,26]. The osmotic dehydration was performed by soaking red chili pepper in hypertonic solution 10 % (w/v) of sodium chloride (brine solution) for 30 minutes [16].…”

Section: Drying Pretreatment Of Red Chili Peppermentioning

confidence: 99%

“…It was then quickly cooled in cold water [16,26]. The osmotic dehydration was performed by soaking red chili pepper in hypertonic solution 10 % (w/v) of sodium chloride (brine solution) for 30 minutes [16]. Meanwhile, the chemical pretreatment was conducted by immersing red chili pepper in 1 % CaCl2 solution for 30 min [27].…”

Section: Drying Pretreatment Of Red Chili Peppermentioning

confidence: 99%

“…The post-harvest red chili pepper has relatively high moisture content [15]. It creates favorable conditions for harmful microorganism, yeast, enzymatic and chemical activity that leads deterioration process for products in a few days (around 3 days) after harvest [16]. As a response, drying is one of the completion methods to extend product life during storage by removal moisture content [17].…”

Section: Introductionmentioning

confidence: 99%

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Thermal Degradation Kinetics of Capsaicin on Blanching-Brine-Calcium Pretreatment Red Chili Pepper Drying

Arifin

Djaeni

2018

Bull. Chem. React. Eng. Catal.

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Post-harvest red chili pepper (Capsicum frutescens) has highly capsaicin as bioactive compound and moisture content. However, capsaicin is the responsible bioactive compound in chili for hot sensation that easy to degrade by partial oxidation caused introduction of heat in drying process. The objective of this research was to investigate kinetics of capsaicin degradation in the drying process under blanching-brine-calcium pretreatment and various temperatures. For this purposes, chili provided local farmer was pretreated using blanching-brine-calcium pretreatment. Afterward, they were dried at 40, 50, 60, and 70 o C for 8 hours. Degradation of capsaicin content was observed every 2 hours using Thin Layer Chromatography (TLC). Results showed kinetics of capsaicin degradation was categorized as second order reaction. At the same temperature and time, capsaicin retention of blanching-brinecalcium pretreated chili has highest value. The temperature dependence of the capsaicin degradation rate was analyzed using Arrhenius correlation. The activation energy for degradation rate of capsaicin during drying was around 45.10367 kJ/mol.K. It indicated the degradation rate increased as well as increased the temperature at the same time.

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Section: Drying Pretreatment Of Red Chili Peppermentioning

confidence: 99%

Section: Drying Pretreatment Of Red Chili Peppermentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Thermal Degradation Kinetics of Capsaicin on Blanching-Brine-Calcium Pretreatment Red Chili Pepper Drying

Arifin

Djaeni

2018

Bull. Chem. React. Eng. Catal.

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“…Blanching was done by immersing red chili peppers in hot water (distilled water) at 90°C for 3 minutes [13]. They were cooled in cold water and removed the excess water with tissue paper before drying [10]. The chilies were osmotically pretreated by brine solutions dipping in 10% (w/v) NaCl solution at room temperature for 30 minutes.…”

Section: Pretreatment Drying Of Red Chili Peppermentioning

confidence: 99%

“…The longer drying time result the higher quality degradation. As a result, pretreatments have been applied prior to drying fruits and vegetables to control the physicochemical quality changes [10].…”

Section: Introductionmentioning

confidence: 99%

Effect of blanching-brine-calcium pretreatment on red chili pepper drying

Arifin

Djaeni

Utari

2018

MATEC Web of Conferences

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Abstract. The red chili pepper drying aims to remove moisture content up to 11% (wet basis). Dried chilies can be easy to distribute and have longer shelf life because it can be protected from decaying by enzymatic and microbial activity. Pretreatment in drying is one of alternative to decrease drying time. This present study was carried out on effect of blanchingbrine-calcium pretreatment toward drying kinetics in chili. In this case, chili provided from the local market was pretreated with blanching, dehydrated osmotic with brine, calcium dipping pretreatment and combination of them. The chili products were dried in tray dryer at 40 o C, 50 o C, 60 o C and 70 o C for 8 hours afterward. Result showed that Lewis model is suitable drying model. The blanching-brine-calcium pretreated chili can be well and faster dried with activation energy was 36.4290 kJ/mol and k 0 was 7.8712. At 70 o C, red chili pepper needed 6.467 hours to dry. Thus, the blanching-brine-calcium pretreatment can be potential to reduce the energy cost for drying as well as retain the quality.

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Effects of physical and chemical pretreatments on drying and quality properties of blackberry (Rubus spp.) in hot air dryer

Kaveh

Taghinezhad

Aziz

2020

Food Science & Nutrition

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This research examines the impact of various pretreatments on effective moisture diffusivity coefficient ( D eff ), activation energy ( E a ), specific energy consumption ( SEC ), color, and shrinkage of blackberry ( Rubus spp.). Hot air drying experiments were conducted under three different temperatures (50, 60, and 70°C) and four pretreatments, including thermal pretreatment by hot water blanching at 70, 80, and 90°C, pulse pretreatment with microwave having power of 90, 180, and 360 W, chemical pretreatment using ascorbic acid (1% in distilled water), and mechanical pretreatment using ultrasonic vibration with working frequency of 28 ± 5% kHz for 15, 30, and 45 min. The results show that the highest D eff value, which was 1.00 × 10 –8 m 2 /s, could be achieved by using a microwave pretreatment with power and drying temperature of 360 W and 70°C͘, respectively. Moreover, the lowest D eff value obtained from this similar pretreatment condition was 3.10 × 10 –9 m 2 /s at a drying temperature of 50°C, while E a ranged from 13.61 to 26.02 kJ/mol. The highest and lowest SECs were 269.91 kW hr/kg for the control sample and 75.63 kW hr/kg for the microwave pretreatment, respectively. Furthermore, the largest color change and shrinkage were detected in ascorbic acid pretreatment and control sample, respectively.

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Effect of Blanching and Osmotic Pre-treatment on Drying Kinetics, Shrinkage and Rehydration of Chayote (Sechium edule) during Convective Drying

Cited by 13 publications

References 50 publications

Thermal Degradation Kinetics of Capsaicin on Blanching-Brine-Calcium Pretreatment Red Chili Pepper Drying

Thermal Degradation Kinetics of Capsaicin on Blanching-Brine-Calcium Pretreatment Red Chili Pepper Drying

Effect of blanching-brine-calcium pretreatment on red chili pepper drying

Effects of physical and chemical pretreatments on drying and quality properties of blackberry (Rubus spp.) in hot air dryer

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