Solar drying kinetics and bioactive compounds of blackberry (<scp><i>Rubus fruticosus</i></scp>)

López‐Vidaña, Erick C.; Figueroa, Isaac Pilatowsky; Marcos, Emma Gabriela Antonio; Navarro‐Ocaña, Arturo; Hérnández-Vázquez, Liliana; Santiago‐Urbina, Jorge A.

doi:10.1111/jfpe.13018

Cited by 11 publications

(10 citation statements)

References 38 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…During hybrid solar drying, it is evident that using a high temperature increases moisture reduction(Gupta, Cox, & Abu-Ghannam, 2011). In essence, increasing the temperature enhances moisture evaporation since it increases the heat transfer between the vermicelli and drying air; therefore, moisture removal from the vermicelli increases(Alara, Abdurahman, & Olalere, 2019;López-Vidaña et al, 2019).…”

mentioning

confidence: 99%

Hybrid solar dryer for sugar‐palm vermicelli drying

Suherman

Utami

Ningrum

2020

J Food Process Engineering

View full text Add to dashboard Cite

Sugar palm is an abundant palm in Indonesia and widely used for various foods, one of which is vermicelli. During vermicelli production, local farmers still implement open‐sun drying, which reduces the quality of vermicelli, requires long periods of time, and cannot be performed during poor weather. Therefore, in this study, a new method of vermicelli drying is introduced using a hybrid solar dryer, which consists of a solar dryer and an additional heater powered by liquefied natural gas. Hybrid solar drying is conducted at 40, 60, 80, and 100°C. With 2 hr of drying time, the final moisture contents of vermicelli dried using hybrid solar dryer have satisfy the standard limit, while the open‐sun drying and natural solar drying do not, indicating that hybrid solar drying is faster and more effective. Vermicelli drying occurs at the falling‐rate period and increasing drying temperature from 40 to 100°C increases dryer efficiency, energy utilization ratio, and exergy efficiency, from 13.02 to 17.02%, from 0.18 to 0.32, and from 67.4 to 83.6%, respectively. Although the overall quality of dried vermicelli is acceptable, increasing drying temperature from 40 to 100°C result in the damaged vermicelli surface as evident from SEM analysis and degradation of vermicelli whiteness value from 87.2 to 82.5. Practical applications The drying process is playing an important role in heat sensitive products dehydration. The present study provides an investigation of potential use of solar energy for drying of vermicelli which combine with the natural gas heating process. The results show that hybrid drying system could enhance the product quality of vermicelli and also reduce the drying process. During drying, proximate components of vermicelli essentially do not change but it alters the color of product.

show abstract

mentioning

confidence: 99%

Hybrid solar dryer for sugar‐palm vermicelli drying

Suherman

Utami

Ningrum

2020

J Food Process Engineering

View full text Add to dashboard Cite

show abstract

“…Ross et al [ 8 ] reported that the Page model fit the berries’ experimental data drying kinetics. Moreover, López-Vidaña et al [ 12 ] show that the Midilli–Kuçuk model provides the best fit to the experimental data of the solar drying of blackberry because it presented the highest values of R 2 (0.993 and 0.997). Based on our results, we can affirm that the logarithmic model can be used to predict the drying process of blackberry bagasse, and the drying process could be better described when working with temperatures above 70 °C.…”

Section: Discussionmentioning

confidence: 99%

“…The Page model was the best one for the drying processes at 50 • C. Ross et al [8] reported that the Page model fit the berries' experimental data drying kinetics. Moreover, López-Vidaña et al [12] show that the Midilli-Kuçuk model provides the best fit to the experimental data of the solar drying of blackberry because it presented the highest values of R 2 (0.993 and 0.997).…”

Section: Discussionmentioning

confidence: 99%

“…Bioactive compounds were the most sensitive to high temperatures, and the antioxidant activity was mainly affected by the drying time. In the work of López-Vidaña et al [ 12 ] on blackberries, the results show that the Midilli–Kuçuk model provides the best fit to the experimental data of solar drying. In the study made by Martín-Gómez et al [ 10 ] on blueberry convective drying-process at 30, 40, and 50 °C, the increase in temperature incremented the total phenolic content (TPC), the anthocyanin concentration, and the antioxidant capacity (AC).…”

Section: Introductionmentioning

confidence: 96%

See 1 more Smart Citation

Kinetics Drying of Blackberry Bagasse and Degradation of Anthocyanins and Bioactive Properties

Grández-Yoplac

Mori-Mestanza²,

Muñóz-Astecker³

et al. 2021

Antioxidants

View full text Add to dashboard Cite

The process of drying food is necessary to preserve it; however, some bioactive compounds can be degraded during drying process. In this work, the convective drying process of Peruvian blackberry bagasse and the degradation of anthocyanins, total phenolic content (TPC), and antioxidant capacity (AC) were studied. The logarithmic model fitted well to the data and could predict the process, showing that 6 h of drying at 90 °C is enough to reach equilibrium moisture. Anthocyanin degradation followed a first-order kinetic model with reaction rate constant between 5.45 × 10−2 ± 4.68 × 10−3 and 1.21 × 10−1 ± 2.31 × 10−2 h−1, and activation energy of 25.11 kJ/mol. The highest retention (84.38%) of anthocyanins was obtained in 1 h at 50 °C and the highest degradation (68.54%) in 6 h at 90 °C. The TPC and AC increased with the drying time and temperature due to the increased water evaporation.

show abstract

“…In all experiments, the temperature inside the solar dryer was about 80% higher compared to the ambient temperature, hence constituting an important parameter to characterize the performance of the device, since the high temperature recorded in the solar dryer favors the drying due to the increase in the evaporation capacity of the dehydration air (Hamdi et al, 2019). This behavior is often reported in direct solar dryers (Santos et al, 2014a;Patil & Gawande, 2018;Hempattarasuwan et al, 2020), since in this type of dryer both the drying air and the sample are heated by the greenhouse effect (Vidaña et al, 2019). During the experiments, temperature fluctuations were observed both in the drying by direct exposure to the sun and in the solar dryer, related to the presence of some clouds, which may affect the incidence of solar radiation according to Hamdi et al (2019).…”

Section: Environmental Conditionsmentioning

confidence: 96%

Solar drying of residue from Brazil nut processing

Nascimento

Oliveira

Santos

et al. 2021

Braz. J. Food Technol.

View full text Add to dashboard Cite

Brazil nuts are often used for direct consumption or in the preparation process of water-soluble extract. After obtaining the water-soluble extract, a large amount of Brazil nut residues with good sensory characteristics are generated. Thus, this study aimed to dry Brazil nut processing residues in layers with different thicknesses in a direct solar dryer as well as by direct exposure to the sun, in order to fit different mathematical models to the experimental data of drying kinetics, and calculate the drying rates and effective diffusivity. The drying procedures began at 9 a.m. on a concrete base, for samples dried by direct exposure to the sun, and in a solar dryer constructed with expanded polystyrene foam zinc plated and a glass cover. The mass loss of the samples was monitored by weighing at regular times until the hygroscopic equilibrium was obtained. The direct solar dryer had temperatures about 80% higher than those recorded in the open environmental air temperature. Drying rates were higher in dehydrations performed in the solar dryer compared to the drying by exposure to the sun. The Midilli model was selected as the most adequate for predicting the drying of the samples under all experimental conditions, showing coefficients of determination above 0.99. The effective diffusion coefficients of moisture were higher in samples dehydrated in the solar dryer when compared to those dried by exposure to the sun. Regarding the research conducted under the experimental conditions of this study, the performance of the solar dryer to dry Brazil nut processing residues was satisfactory.

show abstract

Solar drying kinetics and bioactive compounds of blackberry (Rubus fruticosus)

Cited by 11 publications

References 38 publications

Hybrid solar dryer for sugar‐palm vermicelli drying

Hybrid solar dryer for sugar‐palm vermicelli drying

Kinetics Drying of Blackberry Bagasse and Degradation of Anthocyanins and Bioactive Properties

Solar drying of residue from Brazil nut processing

Contact Info

Product

Resources

About