The effect of temperature on the okra drying process: kinetic study and physical properties of powders

Santos, Francislaine Suelia dos; Figueirêdo, Rossana Maria Feitosa de; Queiroz, Alexandre José de Melo; Lima, Ana Raquel Carmo de; Lima, Thalis Leandro Bezerra de

doi:10.21475/ajcs.21.15.05.p2919

Cited by 9 publications

(8 citation statements)

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“…In this research, the amount of ΔG was increased with rising temperature from 50 to 80 • C for the thickness of 0.5 and 1 cm, by 9.6% and 9.7%, respectively. A similar trend was repeatedly reported previously by Santos et al (2021) and Amadeu et al (2022) for okra and faba beans, respectively.…”

Section: Sum Of Squaressupporting

confidence: 92%

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Drying kinetic, thermodynamic and quality analyses of infrared drying of truffle slices

Akhoundzadeh Yamchi,

Sharifian,

Khalife

et al. 2024

Journal of Food Science

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Kinetic and thermodynamic parameters are the most important part for making a suitable tool for drying agricultural products. Moreover, calculation of the energy required for the drying of product, the properties of the rehydration ratio, the food appearance changes, and the evaluation of the microstructure of food are crucial. Since the thermodynamic properties of truffle slices have not yet been reported, this study aims to establish a mathematical model to describe drying process of agriculture product, evaluate the effective moisture diffusion coefficient (Deff), determining the activation energy (Ea) to elucidate the thermodynamic characteristics, measure color characteristics, and rehydration ratio (RR) during the drying process of truffle slices. Truffle slices were dried in an infrared (IR) dryer at four temperatures of 50–80°C and two thicknesses of 0.5 and 1 cm. The best model to describe the drying process of truffle slices was Midilli et al.’s model. The value of Deff, SEC, and RR were in the range of 3.06 × 10−8 to 2.48 × 10−7 m2/s, 79.68–191.271 kWh/kg, and 5.99–7.49, respectively. The Deff of truffle slices increased with the above‐mentioned parameters of the samples. The Ea obtained was 26.62–27.43 kJ/mol. The results indicated that enthalpy and entropy decreased with increasing drying temperature, while Gibbs free energy improved. The enthalpy, entropy, and Gibbs free energy values changed between 24.48–25.28 kJ/mol, −130.47 to −122.63 J/mol °K, and 63.97–70.17 kJ/mol, respectively. In addition, the results of color attributes decreased with increasing temperature, while chroma oppositely increased.

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Section: Sum Of Squaressupporting

confidence: 92%

“…80 • C. Similar values were reported for dried okra 32.04-31.79 kJ/mol(Santos et al, 2021), mango 8.23-26.75 kJ/mol(Santos et al, 2023b), kiwi 10.76-29.19 kJ/mol …”

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confidence: 80%

Drying kinetic, thermodynamic and quality analyses of infrared drying of truffle slices

Akhoundzadeh Yamchi,

Sharifian,

Khalife

et al. 2024

Journal of Food Science

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“…The CI and HR are methods to indirectly assess the flow properties of powder products through the relationship between bulk and tapped densities (F. S. D. Santos et al., 2021). CI values ranged from 19.84 to 15.95% and from 25.90 to 16.72% for non‐pretreated and pretreated post‐treatments, respectively.…”

Section: Resultsmentioning

confidence: 99%

Foaming characteristics and impact of ethanol pretreatment in drying behavior and physical characteristics for avocado pulp powder obtained by foam mat drying

Santos

Almeida

Medeiros

et al. 2022

Journal of Food Science

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The objective of this study was to optimize the production of powdered avocado using foam mat drying. In order to achieve this, the effect of Emustab® (4, 6, and 8% w/w), goat's milk (10, 15, and 20% w/w), and whipping time (15, 20, and 25 min) on the foam physical properties of avocado pulp were evaluated. In addition, the influence of ethanol pretreatment on the drying kinetics, thermodynamic properties, and physicochemical characteristics of the powders was also assessed. An experimental design 23 with three central points was used in this study and optimized foam conditions were dried at 50, 60, and 70°C, with a fixed air speed of 1.5 m/s. Empirical and diffusive models (boundary conditions of the third type) were adjusted to the experimental data to describe the drying kinetics and to determine the process activation energy and thermodynamic properties. The final products were characterized regarding their physical properties. Optimized foam mat drying conditions were achieved when avocado pulp was whipped for 15 min and 8% of Emustab® and 20% of powdered goat milk were used as foaming agents. The use of an ethanol pretreatment and higher drying temperature (70°C) resulted in higher drying rate (1.6 × 102/min) and shorter processing time (270 min). The ethanol pretreatment reduced the activation energy and Biot number and led to more uniform moisture distribution. The physical properties, such as water content, water activity, bulk, and tapped densities decreased with an increase in drying temperature and pretreatment with ethanol, whereas water absorption capacity increased. Practical Application In this work, new information about the drying kinetics and mass transfer of the foam mat avocado pulp using ethanol as pretreatment is obtained. The results will contribute to the optimization production avocado foaming and powder. Ethanol pretreatment can represent an alternative to minimize the negative impacts on drying process and can be surely suggested as an industrial application.

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“…The diffractograms revealed that the predominance of amorphous peaks in the flours is concentrated in the diffraction angle 2 θ in 21.6° in the Crown flour, 21.52° in the Jacarezinho flour, and 21.32° in the Italian flour. Amorphous characteristics were also found for okra powder, with the diffractograms revealing the amorphous domain concentrated in 23° (2 θ ) (Santos et al, 2021). According to Siwatch et al (2017), the peaks of the amorphous region can be defined as diffuse since they show low intensity.…”

Section: Resultsmentioning

confidence: 96%

Germinated pumpkin flours: Antioxidant potential, phenolic compounds, minerals, morphology, and thermal analyses

Moraes

Queiroz

Figueirêdo

et al. 2022

Food Processing Preservation

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The flours of germinated pumpkin seeds of Crown, Jacarezinho, and Italian varieties were evaluated. The flours showed a predominance of yellow intensity, high content of minerals, and total phenolic compounds with important in vitro antioxidant potential. There was a predominance of flavonoids (myricetin, procyanidin B2, and procyanidin B1). The degradation of phenolic compounds was satisfactorily predicted by zero‐order (Crown and Italian) and first‐order (Jacarezinho) equations. The flours were considered non‐toxic, with morphologically irregular particles and predominance of amorphous characteristics. The FTIR spectra showed the bands of the main components, indicating the presence of starch, lipids, and proteins. The thermal properties showed distinct gelatinization peaks between the flours, while the TGA and DTG curves showed greater mass loss during the carbonization of the material in the three flours. The flours studied have some distinct characteristics, with great potential for use in various formulations and preparations of functional foods. Novelty impact statement Germinated pumpkin seed flours have high content of minerals, total phenolic compounds, antioxidant activity, concentration of crude fiber, and flavanoids. As for morphology, they showed a predominance of amorphous characteristics. The FTIR spectra showed the presence of starch, lipids, and proteins in the flours. Thus, germination followed by convective drying for the production of pumpkin seed flours proved to be effective and sustainable to make new flour options available on the market that can contribute to improving the nutritional and functional profile of foods.

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The effect of temperature on the okra drying process: kinetic study and physical properties of powders

Cited by 9 publications

References 0 publications

Drying kinetic, thermodynamic and quality analyses of infrared drying of truffle slices

Drying kinetic, thermodynamic and quality analyses of infrared drying of truffle slices

Foaming characteristics and impact of ethanol pretreatment in drying behavior and physical characteristics for avocado pulp powder obtained by foam mat drying

Germinated pumpkin flours: Antioxidant potential, phenolic compounds, minerals, morphology, and thermal analyses

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