Hot air convective drying of hog plum fruit (Spondias mombin): effects of physical and edible-oil-aided chemical pretreatments on drying and quality characteristics

Ojediran, J. O.; Okonkwo, Clinton E.; Olaniran, Abiola Folakemi; Iranloye, Yetunde Mary; Adewumi, A.; Erinle, Oluwakemi Christianah; Afolabi, Yemisi Tokunbo; Adeyi, Oladayo; Adeyi, Abiola John

doi:10.1016/j.heliyon.2021.e08312

Cited by 19 publications

(17 citation statements)

References 47 publications

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“…The activation energy is a representation of the energy utilized to initiate diffusion of moisture in a product and it shows the relationship between effective moisture diffusivity and temperature 27 , 40 . In this study, the graphical method used for the establishment of activation energies of the samples are depicted in Fig.…”

Section: Resultsmentioning

confidence: 99%

“…EMD is an important drying characteristic that describes the moisture transportation rate from the sample’s internal component to the sample’s surface 27 . Previous studies by Motevali et al 28 and Sarvestani et al 29 showed that moisture transport could be investigated by the use of Fick’s second law of diffusion.…”

Section: Methodsmentioning

confidence: 99%

“…ANFIS is a representation of Sugeno fuzzy inference system. It is a hybridization of ANN and Fuzzy logic (FL) and models multiple input data relating to a single output data 27 . The FL part of ANFIS matches or maps the input data characteristics to input membership functions, input membership function to rules, rules to a set of output data characteristics, output characteristics to output membership function and the output membership function to the output.…”

Section: Methodsmentioning

confidence: 99%

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Adaptive neuro fuzzy inference system modeling of Synsepalum dulcificum L. drying characteristics and sensitivity analysis of the drying factors

Adeyi

Oke

et al. 2022

Sci Rep

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The requirement for easily adoptable technology for fruit preservation in developing countries is paramount. This study investigated the effect of pre-treatment (warm water blanching time—3, 5 and 10 min at 60 °C) and drying temperature (50, 60 and 70 °C) on drying mechanisms of convectively dried Synsepalum dulcificum (miracle berry fruit—MBF) fruit. Refined Adaptive Neuro Fuzzy Inference System (ANFIS) was utilized to model the effect and establish the sensitivity of drying factors on the moisture ratio variability of MBF. Unblanched MBF had the longest drying time, lowest effective moisture diffusivity (EMD), highest total and specific energy consumption of 530 min, 5.1052 E−09 m2/s, 22.73 kWh and 113.64 kWh/kg, respectively at 50 °C drying time, with lowest activation energy of 28.8589 kJ/mol. The 3 min blanched MBF had the lowest drying time, highest EMD, lowest total and specific energy consumption of 130 min, 2.5607 E−08 m2/s, 7.47 kWh and 37 kWh/kg, respectively at 70 °C drying temperature. The 5 min blanched MBF had the highest activation energy of 37.4808 kJ/mol. Amongst others, 3—gbellmf—38 epoch ANFIS structure had the highest modeling and prediction efficiency (R2 = 0.9931). The moisture ratio variability was most sensitive to drying time at individual factor level, and drying time cum pretreatment at interactive factors level. In conclusion, pretreatment significantly reduced the drying time and energy consumption of MBF. Refined ANFIS structure modeled and predicted the drying process efficiently, and drying time contributed most significantly to the moisture ratio variability of MBF.

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Section: Resultsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

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Adaptive neuro fuzzy inference system modeling of Synsepalum dulcificum L. drying characteristics and sensitivity analysis of the drying factors

Adeyi

Oke

et al. 2022

Sci Rep

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“…These characteristics have stimulated the food industry to focus on studies for increasing the nutritional and functional value of caja products without losing their fundamental properties. Despite being a source of nutrients and compounds beneficial to health, during the harvest, a large percentage of this fruit is wasted due to its high water content, high respiration rate, and rapid ripening process, which is a major challenge for the production of fruit, since postharvest losses are high [9].…”

Section: Introductionmentioning

confidence: 99%

Production and Shelf-Life Study of Probiotic Caja (Spondias mombin L.) Pulp Using Bifidobacterium animalis ssp. Lactis B94

Rodrigues

Albuquerque

Azevedo

et al. 2022

Foods

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The highly nutritional caja fruit (Spondias mombin L.) is an accessible source of vitamins and antioxidants that are indispensable for the human diet. The objective of the present work was to study the production of a probiotic caja pulp using Bifidobacterium animalis ssp. lactis B94. Firstly, a kinetic study was performed on the fermentation of the caja pulp with Bifidobacterium animalis ssp. lactis B94 to determine the optimum conditions of the process. Growth kinetics revealed that the ideal time for ending the fermentation would be at 22 h because it corresponds to the end of the exponential phase. Both the whole pulp and the probiotic pulp were characterized for pH, acidity, total soluble solids, water content, phenolic content, reducing carbohydrates, ascorbic acid, and total carotenoids. Physicochemical characterization revealed similar results between the whole and the probiotic pulp. The stability test demonstrated that the probiotic pulp is stable and preserved the probiotic attributes of the final product. In conclusion, our results reveal that caja pulp can be considered a favorable medium for the Bifidobacterium animalis ssp. lactis B94 growth and consequently can be explored biotechnologically for new food products.

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“…Kurutma en eski gıda muhafaza yöntemlerinden biri olup gıda kalitesini korumak ve depolama sırasında oluşabilecek bozulma ve kontaminasyonu önlemek için gıda sektöründe uzun yıllardır kullanılmaktadır [8,9]. Kurutma ile nem ve su aktivitesi içerikleri belirli bir miktarın altına düşürülmüş olan gıdalar kimyasal, enzimatik ve mikrobiyolojik bozulmalara karşı daha dayanıklı hale gelmekte ve böylece gıdanın raf ömrü arttırılmaktadır [10,11]. Ayrıca kurutma ile ürün ağırlığının azalması sonucu depolama ve nakliye maliyetleri de düşmektedir [12,13].…”

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Güneş ve Mikrodalga ile Kurutmanın Mürdüm Eriğinin (Prunus domestica subsp. Insititia) Fiziksel Kalitesi Üzerine Etkisi

Yıldız

Çağındı

2022

Akademik Gıda

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Bu çalışmada, farklı kurutma yöntemi kullanılarak mürdüm eriğinin fiziksel kalite özellikleri belirlenmiştir. Bu amaçla, örneklere öncelikle 55°C sıcaklıkta 1 dk. %1'lik NaOH bandırma işlemi uygulanmış ve ardından örnekler iki grup (çekirdekli bütün ve çekirdeksiz yarım) halinde güneşte ve üç farklı mikrodalga güç seviyesinde (450, 720 ve 900W) nem içeriği %18'e ulaşılıncaya kadar kurutulmuştur. Kurutulan bütün ve yarım erik örneklerinin toplam kuru madde, kuruma süresi, renk, su aktivitesi, rehidrasyon oranı, serbest yığın yoğunluğu, partikül yoğunluğu, büzüşme ve doku değerleri incelenmiştir. Araştırma sonuçlarına göre kuruma süresi, artan mikrodalga güç seviyesi ile düşüş göstermiştir. Bütün halde kurutulan eriklerde farklı kurutma yöntemlerinin L, a, ΔE, H, rehidrasyon oranı, serbest yığın yoğunluğu, partikül yoğunluğu, büzüşme, iç yapışkanlık, çiğnenebilirlik ve elastikiyet değerlerinde anlamlı bir değişikliğe yol açtığı (p˂0.05), ancak b değeri, su aktivitesi, sertlik, yapışkanlık ve esneklik değerleri arasında anlamlı bir fark yaratmadığı görülmüştür (p˃0.05). Yarım halde kurutulan eriklerde farklı kurutma yöntemlerinin iç L, a, b, ΔE, H değerleri, rehidrasyon oranı, serbest yığın yoğunluğu, partikül yoğunluğu, büzüşme, sertlik, yapışkanlık, esneklik, iç yapışkanlık, çiğnenebilirlik ve elastikiyet değerlerini etkilediği (p˂0.05), ancak dış L, a, b, ΔE, H değerleri ve su aktivitesi üzerinde anlamlı bir etkisi olmamıştır (p˃0.05). Mikrodalga ile kurutulan ürünlerle kıyaslandığında, güneşte kurutulan eriklerin parlaklık değerleri daha iyi korunmuştur. Güç seviyesi arttıkça, erik örneklerinin rehidrasyon oranlarında artış görülmüştür. Üç farklı güç seviyesinde kurutulan erikler için en kısa kuruma süresi olarak 900W mikrodalga uygulaması önerilmektedir.

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Hot air convective drying of hog plum fruit (Spondias mombin): effects of physical and edible-oil-aided chemical pretreatments on drying and quality characteristics

Cited by 19 publications

References 47 publications

Adaptive neuro fuzzy inference system modeling of Synsepalum dulcificum L. drying characteristics and sensitivity analysis of the drying factors

Adaptive neuro fuzzy inference system modeling of Synsepalum dulcificum L. drying characteristics and sensitivity analysis of the drying factors

Production and Shelf-Life Study of Probiotic Caja (Spondias mombin L.) Pulp Using Bifidobacterium animalis ssp. Lactis B94

Güneş ve Mikrodalga ile Kurutmanın Mürdüm Eriğinin (Prunus domestica subsp. Insititia) Fiziksel Kalitesi Üzerine Etkisi

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