The optimization of the drying process and vitamin C retention of carambola: An impact of storage and temperature

Yeasmin, Farjana; Rahman, Habibur; Rana, Suman; Khan, Junaeid; Islam, Nazrul

doi:10.1111/jfpp.15037

Cited by 5 publications

(7 citation statements)

References 73 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…

\frac{δM}{δt} = ∆^{2} D_{e} normalM .

With, M, moisture content (db); t, time(s); D e , diffusion co‐efficient (m 2 /s); and ∆, mass transfer gradient. By following the assumptions: guava slices as in the form of infinite slab, negligible external mass transfer resistance, negligible temperature gradient within the sample being dried, a constant diffusion co‐efficient at any constant temperature; and drying from both faces, consequently the analytical solution of the Fick's second law could be rewritten as per Crank (1975) described in Rahman, Ahmed & Islam, (2018); Yeasmin, Rahman, Rana, Md Khan, and Islam (2020) as follows:

MR = \frac{M_{t} - M_{e}}{M_{0} - M_{e}} = \frac{8}{{normalπ}^{2}} \sum_{normaln = normalo}^{\infty} \frac{1}{{((), 2 normaln + 1)}^{2}} Exp . ([], \frac{- {(2 n + 1)}^{2} π^{2} D_{e} normalt}{{normalL}^{2}})

For low M e values and for MR < 0.6 Equation (2) can be written as,

\frac{{normalM}_{normalt}}{{normalM}_{0}} = \frac{8}{{normalπ}^{2}} e^{- π^{2} D_{e} normalt / L^{2}} = \frac{8}{{normalπ}^{2}} e^{- mt}

where,

normalm = \frac{π^{2} D_{e}}{{normalL}^{2}} = Drying rate constant, s^{- 1}

With, M o ...…”

Section: Methodsmentioning

confidence: 99%

Hyphenated study on drying kinetics and ascorbic acid degradation of guava (Psidium guajava L.) fruit

Rokib

Yeasmen

Bhuiyan

et al. 2021

J Food Process Engineering

View full text Add to dashboard Cite

In this study, insights into the effect of process parameters (temperature: 55, 60 and 65°C; thickness: 3, 5, and 8 mm; time: up to 5 hr) on drying (mechanical, solar) kinetics and sorption behavior of guava fruits (variety: local and hybrid) with a focus on the degradation of ascorbic acid (AA) were established for the first time to the best of existing knowledge. The experimental results showed the highest moisture diffusion coefficient and lower activation energy (Ea) of 0.000326 cm2/s and 9.62 kcal/g.mole, respectively for hybrid mature guava variety; whereas, the highest AA degradation rate (0.107 mg AA/hr) with lower Ea (4.3 kcal/g.mole) was obtained for local mature guava variety. Besides, a mixed‐mode solar dryer assisted with a fan seemed to be efficient for drying guava fruit in comparison to drying under direct sunlight. In terms of sorption behavior, both local and hybrid guava followed sigmoidal (type II) shape isotherm where the experimental data were well fitted with Brunauer–Emmett–Teller (BET) model. Practical application The drying conditions to have dried guava (Psidium guajava L.) fruit with high ascorbic acid (AA) were investigated. The mathematical model was successfully applied to describe the drying kinetics and degradation of AA of guava fruit. Process parameters and methods influencing drying kinetics and AA degradation rate were detailed. BET model fits well to describe the sorption isotherms of dried guava fruit, in understanding its storage behavior. The information of this study would help in the drying process optimization of guava fruit, in order to make them available in the off‐seasons.

show abstract

“…

\frac{δM}{δt} = ∆^{2} D_{e} normalM .

MR = \frac{M_{t} - M_{e}}{M_{0} - M_{e}} = \frac{8}{{normalπ}^{2}} \sum_{normaln = normalo}^{\infty} \frac{1}{{((), 2 normaln + 1)}^{2}} Exp . ([], \frac{- {(2 n + 1)}^{2} π^{2} D_{e} normalt}{{normalL}^{2}})

For low M e values and for MR < 0.6 Equation (2) can be written as,

\frac{{normalM}_{normalt}}{{normalM}_{0}} = \frac{8}{{normalπ}^{2}} e^{- π^{2} D_{e} normalt / L^{2}} = \frac{8}{{normalπ}^{2}} e^{- mt}

where,

normalm = \frac{π^{2} D_{e}}{{normalL}^{2}} = Drying rate constant, s^{- 1}

With, M o ...…”

Section: Methodsmentioning

confidence: 99%

Hyphenated study on drying kinetics and ascorbic acid degradation of guava (Psidium guajava L.) fruit

Rokib

Yeasmen

Bhuiyan

et al. 2021

J Food Process Engineering

View full text Add to dashboard Cite

show abstract

“…However, when it is present in fruits and vegetables, it is liable to heat, light, oxygen, pH, and the presence of enzymes (Santos & Silva, 2008) Temperature plays a crucial role in ascorbic acid degradation during the drying process (Santos & Silva, 2008). Many studies have been performed on the effect of drying temperature on ascorbic acid retention (Goula & Adamopoulos, 2010;Minuye et al, 2021;Yeasmin et al, 2021). An increase in drying temperature degrades the ascorbic acid.…”

Section: Ascorbic Acidmentioning

confidence: 99%

Optimization of vacuum drying and determination of functional properties of Kadam ( Neolamarckia cadamba ) fruit powder

Osama

Mujtaba

Siddiqui

et al. 2022

Food Processing Preservation

View full text Add to dashboard Cite

Kadam (Neolamarckia cadamba) is an under-utilized fruit found in South Asia. It is rich in minerals like iron and calcium (Pandey & Negi, 2017). The fruit has a short shelf life, and the taste is not appealing. The lack of post-harvest technology and its non-popularity has led to the fruit's underutilization. Dehydration is one of the oldest methods of food preservation used to reduce post-harvest losses (Chitrakar et al., 2018). Dehydrated fruits provide an excellent alternative to fresh fruits in the non-season. Also, the dried fruits take a much smaller space during packaging and have a long shelf life (Šumić et al., 2016) Sun-drying has been used for ages to dry foods. However, its major shortcomings are unpredictable weather, high drying time, inconsistent product quality, and product loss due to birds and pests (Alp & Bulantekin, 2021;Khaing Hnin et al., 2018).Other convective drying methods with controlled drying conditions like tray drying are also commonly used in the industries. During convective drying, the hot air comes in direct contact with the food products, causing a change in color due to oxidation. The high temperature causes deterioration of heat liable compounds in the foods and color change (Carvalho et al., 2021;İzli et al., 2022). Vacuum drying is an alternative to convective drying. In vacuum drying, the

show abstract

“…Hot water or steam blanching, a short heat treatment, is frequently applied before freezing at the industrial level for some vegetables, which is found to slightly decrease water-soluble compounds, including L-ascorbic acid [46]. Alternatively, the use of chemicals (often called "chemical" blanching) can be effectively applied to avoid the heat degradation and water leakage of nutritional compounds [47,48]. In Xanthakis et al 2018 [49], microwave-assisted blanching was proposed for frozen mangoes and shown to lead to a higher retention of the total Vitamin C in both low-temperature long-time and high-temperature short-time treatments.…”

Section: Effect Of Low Temperatures On Vitamin C Retentionmentioning

confidence: 99%

“…Yeasmin et al 2021 studied the effect of mechanical drying on Vitamin C degradation in carambola tissue at isothermal conditions of 65, 60 and 55 • C, assuming a first-order reaction (Equation ( 1)) as the primary model, whereas the Arrhenius equation (Equation ( 2)) was used as a secondary model to show the temperature impact on the degradation rate constant. Based on the authors' calculations, an E a of about 38.66 kJ/mole (9.24 kcal/g-mole) was estimated [47].…”

Section: Effect Of Processing Conditions On Vitamin C Lossmentioning

confidence: 99%

“…Yeasmin et al 2021 studied the Vitamin C retention during room/chill/frozen temperature storage in carambola, assuming a first-order degradation reaction (Equation ( 1)) [47]. As far as the secondary model applied, the Arrhenius equation was used to describe the temperature effect on the reaction rate (Equation ( 2)).…”

Section: Effect Of Post-processing Storage On Vitamin C Lossmentioning

confidence: 99%

See 1 more Smart Citation

Effect of Alternative Preservation Steps and Storage on Vitamin C Stability in Fruit and Vegetable Products: Critical Review and Kinetic Modelling Approaches

Giannakourou

Taoukis

2021

Foods

View full text Add to dashboard Cite

Vitamin C, a water-soluble compound, is a natural antioxidant in many plant-based products, possessing important nutritional benefits for human health. During fruit and vegetable processing, this bioactive compound is prone to various modes of degradation, with temperature and oxygen being recognised as the main factors responsible for this nutritional loss. Consequently, Vitamin C is frequently used as an index of the overall quality deterioration of such products during processing and post-processing storage and handling. Traditional preservation methods, such as thermal processing, drying and freezing, are often linked to a substantial Vitamin C loss. As an alternative, novel techniques or a combination of various preservation steps (“hurdles”) have been extensively investigated in the recent literature aiming at maximising Vitamin C retention throughout the whole product lifecycle, from farm to fork. In such an integrated approach, it is important to separately study the effect of each preservation step and mathematically describe the impact of the prevailing factors on Vitamin C stability, so as to be able to optimise the processing/storage phase. In this context, alternative mathematical approaches have been applied, including more sophisticated ones that incorporate parameter uncertainties, with the ultimate goal of providing more realistic predictions.

show abstract

The optimization of the drying process and vitamin C retention of carambola: An impact of storage and temperature

Cited by 5 publications

References 73 publications

Hyphenated study on drying kinetics and ascorbic acid degradation of guava (Psidium guajava L.) fruit

Hyphenated study on drying kinetics and ascorbic acid degradation of guava (Psidium guajava L.) fruit

Optimization of vacuum drying and determination of functional properties of Kadam ( Neolamarckia cadamba ) fruit powder

Effect of Alternative Preservation Steps and Storage on Vitamin C Stability in Fruit and Vegetable Products: Critical Review and Kinetic Modelling Approaches

Contact Info

Product

Resources

About