Kinetic study, optimization and comparison of sun drying and superheated steam drying of asam gelugor (Garcinia cambogia)

Abstract

The purposes of present study are to compare the kinetic drying of the G. cambogia through sun drying and superheated steam drying (SSD) method and optimizing the quality of SSD of it through response surface methodology. G. cambogia fruit rinds were dried at temperature of 150°C, 200°C and 250°C. The drying curves were fitted into the mathematical model of Page, Lewis and Henderson-Pabis models. Page model was found to be the best in describing the drying behavior of G. cambogia. Drying rate constant (k) increased as temperature increased and SSD method had overall higher drying rates ranged from 5.929 x 10 -5 to 5.861 x 10 -4 min -1 than sun drying method which was 4.980 x 10 -6 min -1 . Total acid number showed a trend of increased followed by decreased over drying time. superheated steam drying process of G. cambogia fruit rinds was optimized by using response surface methodology employing a central composite design. Drying time and temperature were the factors in optimization while moisture content (wet basis), acid number and lightness (*L) were the response parameters. Experimental results were fitted to a second-order polynomial model and the model fitness and optimal drying condition were determined by regression analysis and analysis of variance. The optimal conditions for superheated steam drying of G. cambogia fruit rinds were identified as 46.60 mins and 150°C with the composite desirability of 0.913. Application of superheated steam drying under controlled conditions resulted in faster drying process and better quality of dried G. cambogia than conventional sun drying technique.

Impact of different drying methods on nutritional quality of Garcinia cowa and Garcinia pedunculata fruits

“…Sun-dried samples of both G. cowa and G. pedunculata had the lowest total phenol and flavonoid contents and hence the highest IC value. Sun-50 drying was reported inferior to retain quality of dried Garcinia cambogia by Lim et al (2020). Higher antioxidant activity in the 50°C oven dried samples might be due to the combined action of phenols, flavonoids and other compounds.…”

The interactions between various drying temperatures and applied drying models of asparagus roots (Asparagus officinalis L.)

“…This trend was similar to previous studies on dried butterfly pea flowers (Mahmud et al, 2021) and purple sweet potato flour (Thuy et al, 2022) using the thin-layer drying method. Along with the study on the sun drying of asam gelugor (Garcinia cambogia) (Lim et al, 2019), there was a similarity with the samples dried by solar system and sun drying, which had the unstable temperature and fluctuated around 45-47°C for solar system and 33-35°C for sun drying method. Both methods took a long time to finish the whole drying process: around 10.5 hours and 15 hours, respectively.…”

Drying Klunzinger's mullet fish Planiliza klunzingeri using Halogen Dryer and modeling the moisture content with artificial neural network

“…Al-Temimi (2018) used the microwave for drying carp fish and found that the drying rate decreased as energy levels increased. Lim et al (2020) stated that superheated steam drying produces a significant shorter drying time because of the drying rates were higher.…”