Effect of solar drying methods on color kinetics and texture of dates

Seerangurayar, T.; Al-Ismaili, Abdulrahim M.; Jeewantha, L. H. Janitha; Al-Habsi, Nasser

doi:10.1016/j.fbp.2019.03.012

Cited by 60 publications

(17 citation statements)

References 48 publications

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“…500 W showed the least degree of color change in comparison to the other two power levels and hot air drying temperatures. Color change happens after drying as a result of non‐enzymatic browning and other thermal damages that cause darkening in the rose petals (Balakrishnan et al, 2022; Seerangurayar et al, 2019).…”

Section: Resultsmentioning

confidence: 99%

Mass transfer and color change kinetics of infrared drying of rose petals and its impact on physico‐chemical properties

Aradwad

Yadav²,

Venkatesh³

et al. 2023

J Food Process Engineering

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The present study investigated the effects of infrared and forced convective air at different infrared power levels (300, 400, and 500 W) and hot air temperatures (50, 57, and 65°C) on thin layer drying of rose petals. Infrared drying requires 50%–52% less time as compared with forced convective drying. The initial and final moisture content of rose petals were 84% (w.b.) and 4.5% (w.b.) respectively. The Midilli–Kucuk model gives a superior fit for both the drying methods followed by Avhad and Marchetti, and the Page model. The zero‐order, followed by the first‐order color kinetics model gives the best fitting for L*, a*, and b* values. Moisture diffusivity was increased by infrared power (1.7308 × 10−8 to 4.1495 × 10−8 m2/s) and hot air temperature (9.3715 × 10−9 to 1.1709 × 10−8 m2/s). The activation energy obtained for rose petals in hot air dryers and infrared dryers was 51.09 kJ/mol and 6.50 kW/kg, respectively. Samples dried at 500 W infrared drying for 18 min demonstrated higher retention of color, ascorbic acid (61.03 ± 2.6 mg/100 g), and anthocyanin content (295.75 ± 65.70 mg/100 g) in the rose petals. Practical Applications Several drying techniques are available, though continuous efforts have been made to improve drying methods in terms of energy efficiency and product quality attributes. The present work has been carried out considering the dearth of information on the influence of infrared power/intensity on drying behavior and product quality of rose petals. Mass and color kinetics has been studied for a better understanding of the process along with rehydration, ascorbic acid and anthocyanin content. Our results showed that the infrared drying has significant industrial importance as it provides an efficient way to dry flowers, preserving their quality and extending their shelf life.

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Section: Resultsmentioning

confidence: 99%

Mass transfer and color change kinetics of infrared drying of rose petals and its impact on physico‐chemical properties

Aradwad

Yadav²,

Venkatesh³

et al. 2023

J Food Process Engineering

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“…Gumminess as well as chewiness are measures that relate, in terms, the energy needed for chewing solid food. Lower values of chewiness are desirable for dehydrated products because the juiciness of fruits affects the oral cavity and mouth feel (Chong et al, 2009;Seerangurayar et al, 2019). Table 5 shows that the increase in temperature led to increase in these parameters due to the concentration of fibers with the removal of water during drying, which was more efficient at the temperature of 70°C.…”

Section: Textura Profilementioning

confidence: 99%

Probiotic coating applied to papaya slices for high quality snack production by convective drying

Monteiro

Silva

Monteiro

et al. 2021

Food Processing Preservation

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Incorporation of probiotic bacteria in food is a challenge for the industry, given the sensitivity of probiotic cultures to process conditions. The objective of this study was to coat papaya slices with probiotic filmogenic solution to obtain dehydrated probiotic papaya slices. The probiotic filmogenic solution was applied as an edible coating on papaya slices before drying operation at temperatures of 50, 60, and 70°C. The Page model showed the best fit for all kinetics (R² > 0.9988). The use of filmogenic solution to incorporate the probiotic in papaya slices showed satisfactory results, with a reduction of 1.30 LogCFU g −1 at the end of drying at 70°C, reduced shrinkage, resulting in greater conservation of their structure and compounds phenolics. The thermodynamic properties indicate that the coated papaya slices need more energy to start the diffusion process and have a darker color and firmer texture profile. Novelty impact statement:The difference of this study is the evaluation of the potential use of a filmogenic solution based on gelatin and inulin in the incorporation of probiotic in dried fruit. In addition, the use of edible coating as a pretreatment for drying fruits gives interesting technological characteristics to the dried product, increasing its nutritional value.

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“…The primary criteria used to select the best kinetic model (zero-order and firstorder kinetic models) to the experimental data, regression analysis like the coefficient of determination (R 2 ) (Equation ( 11)), reduced chisquare (X 2 ) (Equation ( 12)), and root mean square error (RMSE) (Equation ( 13)) were calculated. The model that highly fitted each quality parameter of tomato was selected based on the highest R 2 and lowest RMSE and X 2 between the experimental and predicted data (Seerangurayar, Al-Ismaili, Jeewantha, & Al-Habsi, 2019).…”

Section: Quality Changes Kinetic Modelmentioning

confidence: 99%

Quality changes kinetic of tomato during transportation and storage

Al-Dairi

Pathare

Al-Yahyai

2021

J Food Process Engineering

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Kinetic models were performed to investigate the quality changes of tomatoes. The samples were transported from three different distances (100, 154, and 205 km), and then stored at a temperature of 10 and 22 C. Physical (weight loss, color, and firmness), chemical (titratable acidity (TA), total soluble solids (TSSs), sugar/acid ratio, and pH), and nutritional (total lycopene and carotenoids) quality parameters of tomato were measured for 12 days of storage. Transportation of tomatoes from the longdistance transportation and storage at 22 C resulted in a higher increase in weight loss, redness, color index, total lycopene, and carotenoids, and a higher decrease in firmness, color lightness, TA, and so forth. The results showed that the quality changes were well described by the zero-order kinetic model (with a coefficient of determination R 2 = values of .9993-.8400). Weight loss, total lycopene, and carotenoids were adequately fitted with the zero-order kinetic model, where TSSs and most firmness experimental values were successfully fitted with the first-order kinetic model. In all cases, the reaction rate constant (k) was higher at 22 C storage temperature compared to storage at 10 C. To validate the appropriateness of the selected models, weight loss, firmness, some color parameters, TA, and total lycopene were taken as examples. All the experimental and predicted data showed a strong agreement. Overall, the results of this study could help the distributors, processors, and consumers to identify the storage time and the ideal edible time. Practical applicationsThe practical application obtainable from our research is the classification of fresh produce based on their maturity stage is required to select the suitable packaging with high strength material during long-distance transportation. Also, the practical objective of the study is to improve refrigeration storage condition of tomato or many other fresh produce after transportation in the industrial field to maintain its quality attributes for long time. In particular, the proposed study establishes the correlation between transport distance, storage temperature, and duration and the quality attributes of tomato to obtain a mathematical model to predict the quality changes during storage and to assess the effect of transport distance on tomato. The knowledge of such type of data can help to develop an advanced supply chain strategies like transporting, storage, and routing policies.

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Effect of solar drying methods on color kinetics and texture of dates

Cited by 60 publications

References 48 publications

Mass transfer and color change kinetics of infrared drying of rose petals and its impact on physico‐chemical properties

Mass transfer and color change kinetics of infrared drying of rose petals and its impact on physico‐chemical properties

Probiotic coating applied to papaya slices for high quality snack production by convective drying

Quality changes kinetic of tomato during transportation and storage

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