Influences of drying medium and temperature on drying kinetics and quality attributes of durian chip

Jamradloedluk, Jindaporn; Nathakaranakule, Adisak; Soponronnarit, Somchart; Prachayawarakorn, Somkiat

doi:10.1016/j.jfoodeng.2005.09.017

Cited by 60 publications

(40 citation statements)

References 15 publications

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“…At a constant air velocity, water diffusion coefficient increased (p < 0.05) with increasing temperature. Similar results were obtained for tomato drying (Sacilik et al, 2006), for pear drying (Nguyen et al, 2006), for durian drying (Jamradloedluk et al, 2007), for banana drying (Nguyen and Price, 2007), for plum drying , and for mango variety Hong Huay lychee drying (Achariyaviriya and Puttakarn, 2003). Values of water diffusion coefficient for green mango are lower than half-ripe mango.…”

Section: Water Effective Diffusion Coefficientsupporting

confidence: 74%

Water effective diffusion coefficient of mango slices at different maturity stages during air drying

Corzo

Bracho

Álvarez

2008

Journal of Food Engineering

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Section: Water Effective Diffusion Coefficientsupporting

confidence: 74%

Water effective diffusion coefficient of mango slices at different maturity stages during air drying

Corzo

Bracho

Álvarez

2008

Journal of Food Engineering

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“…The maximum water absorption capacity (3.4) was found in samples dried at 90 o C for 8 hours while the minimum (2.4) was recorded in samples dried at 70 o C for 7 hours (Table 1). Water absorption capacities of the dried tomato were increased with the duration and temperature of drying; In fact, it is generally accepted that samples dried at high temperatures possess higher rehydration capability than those dried at low temperatures (Jamradloedluk et al, 2007). This can be attributed to the formation of a more porous organization in the products at high drying temperatures, which facilitates rehydration.…”

Section: Physical Properties Total Soluble Solids (Tss)mentioning

confidence: 99%

Effect of Duration and Drying Temperature on Characteristics of Dried Tomato (Lycopersicon esculentum L.) Cochoro Variety

Yusufe

Mohammed

Satheesh

2017

Acta Universitatis Cibiniensis. Series E: Food Technology

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The objective of the present study was to standardise the duration and temperatures of the conventional oven drying methods for best physical and sensory characteristics of dried tomato. The experiment consisted of two factor factorial design (3*2) with three levels of drying temperature (70 o C, 80 o C and 90 o C) and two levels of drying duration (7 and 8 hours) with three replications. An improved and high yielding variety (Cochoro) of tomato released in 2007 for processing and widely grown in Ziwai (Maki), Ethiopia was used. Prior to drying, individual tomato fruits were washed and sliced into uniform thickness (8mm); then, the slices were placed on to the drying trays in a single layer to facilitate uniform drying in hot air oven set at predetermined temperatures per the respective treatments. Data were collected on different physical and sensory attributes and analysed using SAS software (version 9.2). The results showed that titratable acidity, total soluble solids and water absorption capacity were significantly (p≤0.001) increased due to the interaction of degree of temperature and duration of oven drying. In contrast, pH and water activity decreased as the drying temperature and duration increased. Drying at 70 0 C for 7 hours produced dried tomatoes with the highest sensorial acceptability and physical attributes while higher temperatures (80, 90 0 C) and longer duration (9 hours) significantly detract the quality of dried tomato. Hence, it is possible to add value and preserve tomatoes through oven drying at the right temperature and optimum duration.

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“…Jamradloedluk et al (2007) found that superheated steam drying produced dried durian chip that has better quality in terms of color and rehydration ratio, but gave lower drying rate and required longer drying time. SEM image obtained by Jamradloedluk et al (2007) revealed that superheated steam-dried product has less uniform, fewer but larger, pores than hot air-dried products. Doymaz (2006) studied the sun drying behavior of figs and found that the entire drying process of figs occurred in falling rate period which is controlled by diffusion.…”

Section: Durianmentioning

confidence: 99%

Drying of Exotic Tropical Fruits: A Comprehensive Review

Fernandes

Law

Mujumdar

2010

Food Bioprocess Technol

163

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This paper provides a capsule overview of recent experimental studies dealing with the drying of a large assortment of tropical and subtropical fruits, also called "exotic" fruits. The term exotic includes a number of tropical fruits that are not yet commonly found in global markets but do have the potential to do so in view of their appearance, taste, and textural and nutritional quality parameters. As the consumer is seeking diverse tastes and flavors without compromising on quality, it is logical to expect the market for dried exotic fruits to increase over the next decade. This review covers diverse drying techniques, drying kinetics, and key quality parameters of dried fruits.

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Influences of drying medium and temperature on drying kinetics and quality attributes of durian chip

Cited by 60 publications

References 15 publications

Water effective diffusion coefficient of mango slices at different maturity stages during air drying

Water effective diffusion coefficient of mango slices at different maturity stages during air drying

Effect of Duration and Drying Temperature on Characteristics of Dried Tomato (Lycopersicon esculentum L.) Cochoro Variety

Drying of Exotic Tropical Fruits: A Comprehensive Review

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