Influence of Drying Methods on Jackfruit Drying Behavior and Dried Products Physical Characteristics

Abstract

Drying processes including solar, oven, and refractance window were studied to determine their influence on the drying behavior of jackfruit slices and properties of resultant jackfruit powders. The loss of sample mass, converted to the ratio between the water content at time t and the initial water content (moisture ratio), was used as the experimental parameter for modelling drying processes. Fifteen thin layer drying models were fitted to the experimental data using nonlinear regression analysis. Based on the highest R 2 and lowest SEE values, the models that best fit the observed data were Modified Henderson and Pabis, Verma et al., and Hii et al. for RWD, oven, and solar drying, respectively. The effective moisture diffusivity coefficients were 5.11 × 10 − 9 , 3.28 × 10 − 10 , and 2.55 × 10 − 10 for RWD, oven and, solar drying, respectively. The solubility of freeze-dried jackfruit powder (75.7%) was not significantly different from the refractance window dried powder (73.2%) and was higher than oven-dried jackfruit powder (66.1%). Oven-dried jackfruit powder had a lower rehydration ratio and porosity. Differences in rehydration ratio and porosity under different drying methods could be explained by the microstructure. Fractal dimension (FD) and lacunarity were applied to study the structure and irregularities of jackfruit dried with the different methods. FD was significantly ( P < 0.05 ) affected by the drying method. FD ranged from 1.809 to 1.837, while lacunarity ranged between 0.258 and 0.404.

Microstructural study of apple slices during hot air‐explosion puffing drying

“…Finally, based on the final image, functions such as bwlabel in MATLAB software were used to measure and calculate the cell cross‐sectional area and cross‐sectional perimeter. On this basis, microscopic parameter evaluation indexes were calculated: equivalent diameter, roundness, wall roughness, and porosity, as well as macroscopic parameter indexes: expansion rate (Swarnakar et al, 2019) and rehydration ratio (Lopez‐Quiroga et al, 2020; Sophie et al, 2022). The relevant equations could be written as: Expansion rate ( p ) refers to the volume ratio of the sample before and after drying by explosion puffing (Sui et al, 2020).…”

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

“…Fresh rose flowers are perishable due to their high moisture content. Drying is a common food processing technique for extending shelf life, preventing enzymatic deterioration and reducing microbial activity (Nansereko et al, 2022; Waghmare et al, 2022). Therefore, there has been a rise in interest in the development of advanced drying techniques to handle the challenges of rising energy prices and product quality demands (Delfiya et al, 2022; Qiu et al, 2022; Waghmare et al, 2023).…”