Effect of selected pretreatments prior to drying on physical quality attributes of dried mango chips

Isaac, Nyangena; Owino, Willis; Ambuko, Jane; Imathiu, Samuel

doi:10.1007/s13197-019-03857-9

Cited by 25 publications

(31 citation statements)

References 19 publications

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“…The total colour increase was higher for thicker samples (6 and 9 mm) and control samples. Similar research found that samples dried at a relatively low temperature, such as in UAD, had higher ΔE values than samples dried in a convective dryer (Akoy, 2014a;Nyangena et al, 2019). Nyangena et al (2019) concluded that lemon juice as a pre-drying treatment does not prevent colour change during drying.…”

Section: Colourmentioning

confidence: 88%

“…Similar research found that samples dried at a relatively low temperature, such as in UAD, had higher ΔE values than samples dried in a convective dryer (Akoy, 2014a;Nyangena et al, 2019). Nyangena et al (2019) concluded that lemon juice as a pre-drying treatment does not prevent colour change during drying. However, this study observed the contrary as the lemon juice pre-drying treatment reduced the total colour change, especially for the 6-and 9-mm mango samples that were dried in UAD, which had prolonged drying times.…”

Section: Colourmentioning

confidence: 88%

“…Numerous studies have examined the drying behaviour of a variety of agricultural commodities using model-based analysis (Akoy, 2014a;Deng et al, 2017;Nyangena et al, 2019). This study compared and evaluated how the drying kinetics influences the characteristics of Tommy Atkin mangoes using thin-layer drying models.…”

Section: Introductionmentioning

confidence: 99%

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The kinetics of thin-layer drying and modelling for mango slices and the influence of differing hot-air drying methods on quality

Mugodo

Workneh

2021

Heliyon

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This study compared the thin-layer drying kinetics of hot-air methods, namely, convective oven drying (OVD), uncontrolled solar drying (UAD) and modified ventilation greenhouse solar drying (MVD). Additionally, the effects of these drying techniques on colour, rehydration characteristics and microstructure of Tommy Atkin mango slices were investigated. The experiments were conducted on mango slices of three different thicknesses: 3 mm, 6 mm and 9 mm. The drying curves generated from the experimental data revealed that the rate of drying increased with thickness and that a thickness of 3 mm is optimal. It was discovered that increased drying rates resulted in a decrease in the drying time. When 3 mm slices were dried using OVD and MVD, the duration of the drying process was reduced by 85% and 80%, respectively, in comparison to the samples dried under UAD conditions. Lemon juice pre-drying treatment had no significant (p < 0.05) effect on the drying rate or duration of the drying process. Non-linear regression analysis was used to optimise the drying coefficients by fitting the moisture ratio data to eleven suitable thin-layer models. The model parameters developed by Midilli et al. performed the best in terms of predicting the experimental moisture ratio (R 2 ¼ 0.9810-0.9981, χ 2 ¼ 1.465 Â 10 À6 -3.081 Â 10 À5 and RMSE ¼ 0.0003-0.0004). Additionally, increasing the slice thickness to 6 mm and 9 mm prolonged the drying times, resulting in significant changes in sample quality, including the total colour (ΔE), rehydration and microstructure. In comparison to OVD-and MVD-dried samples, UAD-dried samples exhibited the greatest colour change and had the highest rehydration ratio values. Also, the surface of the UAD-dried samples developed a more porous structure with distinct cracks. Based on the results, MVD was determined to be a viable alternative method for drying 3 mm mango slices on a large scale.

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Section: Colourmentioning

confidence: 88%

Section: Colourmentioning

confidence: 88%

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The kinetics of thin-layer drying and modelling for mango slices and the influence of differing hot-air drying methods on quality

Mugodo

Workneh

2021

Heliyon

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“…It was reported further that the payback period and the drying efficiency was 1.9 years and 33%, respectively. Nyangena, Owino, Ambuko, and Imathiu (2019) investigated the effects of pretreatment (blanching, citric acid, lemon juice) on mango samples which were dried by convective or solar drying. The samples were treated for visual appeal, moisture retention, and rehydration characteristics.…”

Section: Introductionmentioning

confidence: 99%

Effects of pretreatments on quality attributes, moisture diffusivity, and activation energy of solar dried ivy gourd

Elangovan

Natarajan

2021

J Food Process Engineering

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Effect of pretreatments and drying method on the ivy gourd and their drying characteristics such as rate of drying, moisture diffusivity and activation energy are studied. The ivy gourd samples are pretreated with four pretreatments such as ascorbic acid, lemon juice, sugar solution, honey dip, and control for 10 min. Pretreated and control (untreated) ivy gourd slices are dried in a single slope solar dryer. The solar dryer temperature is found to be in the range of 35-72 C at air velocity of 1 m/s. The effective moisture diffusivity of the dried ivy gourd samples is found to be best in ascorbic acid (7.90 × 10 −8 m 2 /s) followed by control samples (5.07 × 10 −9 m 2 /s), lemon juice samples (6.92 × 10 −9 m 2 /s), honey dip samples (3.05 × 10 −10 m 2 /s), and sugar solution samples (3.37 × 10 −10 m 2 /s). The activation energy of the dried ivy gourd is found as lowest in ascorbic acid (21.23 kJ/mol) followed by control samples (24.81 kJ/mol), lemon juice samples (26.06 kJ/mol), sugar solution samples (27.05 kJ/mol), and honey dip (27.79 kJ/mol) samples. The sensory analysis for the dried samples is performed in terms of taste, color and it is observed that honey treated sample given promising results followed by sugar solution, ascorbic acid, lemon juice, and control samples. Practical application Drying is a widely practicing technology in the postharvest food processing for their longer preservation. Most of the developing countries are facing huge loss in the vegetable postharvesting due to open drying methods. This is mainly due to the nonavailability of efficient solar drying facilities. This study proposed the most efficient solar drying method suitable for developing countries. Besides, quality of four different pretreatment ivy gourds is dried in a natural and forced convective single slope direct solar dryer and also dried in an open sun drying method. The effects of pretreatments on the moisture loss are analyzed and presented here. Based on the results, it is confirmed that, the pretreatments are the effective method for removing the moisture content of the food substances for longer period of preservation. 1 | INTRODUCTION Ivy gourd (Coccinia grandis) is a tropical plant from the pumpkin family and it is grown in several regions of south India. Ivy gourd is cost effective and it is widely available throughout the year. Its gives high yield from October-December (Rainy seasons). Ivy gourd is rich in β-carotene, which is a significant vitamin A precursor (Sinchaipanit,

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“…Freshly harvested mango fruits of Apple and Ngowe varieties were obtained at stage 4 of maturity (skin firmness of 15 to 28.4 N) in the 2017–2018 harvest season from commercial farmers at Masii, Machakos County, Kenya as previously described in Nyangena et al, (2019). A close similarity for ripening degree for mangoes with 15–22° Brix was used as a criterion to select sound and uniformly ripe mangoes for the experiment.…”

Section: Methodsmentioning

confidence: 99%

Moisture sorption properties of two varieties of dehydrated mango slices as determined by gravimetric method using Guggenheim–Anderson–de Boer model

Isaac

Owino

Ambuko

et al. 2020

J Food Process Preserv

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The moisture sorption isotherms for oven dried mango were constructed gravimetrically at three different temperatures of 25°C, 30°C, and 35°C, and relative humidity ranging 8.3%–97.0%. The Guggenheim–Anderson–de Boer model was used to fit sorption data and constant equations determined using nonlinear regression analysis. The isotherms had J‐shaped curve that represents type III isotherms characterized by sugar‐rich products. At increased temperatures, it was observed that equilibrium moisture content increased and crossing effect of isotherm curves was observed with a corresponding increase in water activity. A substantial increase in equilibrium moisture content was observed above water activity of 0.6. Monolayer moisture content of between 8 and 9.6% was predicted for dried slices where the lowest value indicated that moisture content should not be lower than 8.0% to avoid unnecessary energy consumption. For assured microbiological stability, the safe storage moisture content for dried mango should be maintained at approximately 15% or less that corresponded to 0.6 water activity. Practical applications Dehydration of fruits has been utilized as one of the most effective value addition procedures for extending their shelf‐life. However, exposure to high drying temperature and significant loss of moisture in fruits cause irreversible stresses in the cellular structure of the fruits and may lead to robust textural changes especially during storage. This research finds practical application in shelf‐life estimation and prediction of storage stability of the mango varieties. Additionally, the results can be used as a guide in product development and process design for dried mango slices.

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Effect of selected pretreatments prior to drying on physical quality attributes of dried mango chips

Cited by 25 publications

References 19 publications

The kinetics of thin-layer drying and modelling for mango slices and the influence of differing hot-air drying methods on quality

The kinetics of thin-layer drying and modelling for mango slices and the influence of differing hot-air drying methods on quality

Effects of pretreatments on quality attributes, moisture diffusivity, and activation energy of solar dried ivy gourd

Moisture sorption properties of two varieties of dehydrated mango slices as determined by gravimetric method using Guggenheim–Anderson–de Boer model

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