Effect of Hot-Air Drying Process on Properties of Dried Ripe Bananas and Pumpkins
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Published:
Jan 1, 2020
Keywords:
Hot air drying process Drying rate Physicochemical properties, Sensory properties Ripe bananas Pumpkins
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Abstract
The aims of this work were to study the effect of air temperature and velocity on the drying rate, physicochemical properties and sensory properties of dried ripe bananas and dried pumpkins. The drying process was performed at air temperature of 50, 60 and 70oC and air velocity of 1.0, 1.5 and 2.0 m/s. The results revealed that the drying rate was increased with increasing air temperature and air velocity for both ripe bananas and pumpkins. Moreover, the maximum force of dried ripe bananas had a decreasing trend when the air temperature was increased. Nevertheless, the maximum force of pumpkins was not different between drying conditions. The porosity of dried ripe bananas and pumpkin was increased with increasing air temperature. For total color difference (∆E*) of dried ripe bananas and pumpkins, it was found that the lowest ∆E* was obtained from the drying conditions at 70oC air temperature and 2.0 m/s air velocity. In addition, the highest overall liking score of dried bananas and pumpkins was achieved from the drying conditions at 70oC air temperature and 2.0 m/s air velocity.
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Choosri, W., Wiriyawattana, P., Promsakha na Sakon Nakhon, P., & Choosri, T. (2020). Effect of Hot-Air Drying Process on Properties of Dried Ripe Bananas and Pumpkins. Journal of Food Technology, Siam University, 15(1), 37–52. Retrieved from https://li01.tci-thaijo.org/index.php/JFTSU/article/view/202259
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บทความวิจัย (Research Articles)
Copyrights of all articles in the Journal of Food Technology available in print or online are owned by Siam University and protected by law.
References
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[27] Nimmol, C., Devahastin, S., Swasdisevi, T. and Soponronnarit, S. (2007). Drying and heat transfer behavior of banana undergoing combined low-pressure superheated steam and far-infrared radiation drying. Applied Thermal Engineering. 27: 2483–2494.
[28] Karim, M.A. and Hawlader, M.N.A. (2005). Drying characteristics of banana: theoretical modelling and experimental validation. Journal of Food Engineering. 70: 35–45.
[29] Agrawal, S.G. and Methekar, R.N. (2017). Mathematical model for heat and mass transfer during convective drying of pumpkin. Food and Bioproducts Processing. 101: 68–73.
[30] Kaymak-Ertekin, F. and Gedik, A. (2004). Sorption isotherms and isosteric heat of sorption for grapes, apricots, apples and potatoes. Lebensmittel-Wissenschaft & Technologie. 37: 429–438.
[31] Mayor, L., and Sereno, A.M. (2004). Modelling shrinkage during convective drying of food materials: a review. Journal of Food Engineering. 61: 373-386.
[32] Aral, S. and Beşe, A.V. (2016). Convective drying of hawthorn fruit (Crataegus spp.): Effect of experimental parameters on drying kinetics, color, shrinkage, and rehydration capacity. Food Chemistry. 210: 577–584.
[33] Malaikritsanachalee, P., Choosri, W. and Choosri, T. (2018). Study on kinetics of flow characteristics in hot air drying of pineapple. Food Science and Biotechnology. 27(4): 1047-1055.
[34] Lopez, A., Pique, M.T., Boatella, J., Romero, A., Ferran, A. and Garcia, J. (1997). Influence of drying conditions on the hazelnut quality: III. Browning. Drying Technology. 15: 989–1002.
[35] Maskan, M. (2000). Microwave/air and microwave finish drying of banana. Journal of Food Engineering. 44: 71–78.
[2] Arévalo-Pinedo, A. and Murr, F.E.X. (2006). Kinetics of vacuum drying of pumpkin (Cucurbita maxima): modelling with shrinkage. Journal of Food Engineering. 76: 562–567.
[3] Alibas, I. (2007). Microwave, air and combined microwave-air-drying parameters of pumpkin slices. LWT-Food Science and Technology. 40(8): 1445–1451.
[4] Promsakha na Sakon Nakhon, P., K. Jangchud, A. Jangchud and W. Prinyawiwatkul. (2017). Comparisons of physicochemical properties and antioxidant activities among pumpkin (Cucurbita moschata L.) flour and isolated starches from fresh pumpkin or flour. International Journal of Food Science and Technology. 52: 2436-2444.
[5] Nguyen, M.H. and Price, W.E. (2007). Air-drying of banana: Influence of experimental parameters, slab thickness, banana maturity and harvesting season. Journal of Food Engineering. 79: 200–207.
[6] Fernando, W.J.N., Low, H.C. and Ahmad, A.L. (2011). Dependence of the effective diffusion coefficient of moisture with thickness and temperature in convective drying of sliced materials. A study on slices of banana, cassava and pumpkin. Journal of Food Engineering. 102: 310–316.
[7] Thuwapanichayanan, R., Prachayawarakorn, S., Kunwisawa, J. and Soponronnarit, S. (2011). Determination of effective moisture diffusivity and assessment of quality attributes of banana slices during drying. LWT-Food Science and Technology. 44: 1502–1510.
[8] Silva, W.P., Silva, C.M.D.P.S. and Gomes, J.P. (2013). Drying description of cylindrical pieces of bananas in different temperatures using diffusion models. Journal of Food Engineering. 117: 417–424.
[9] Leite, J.B., Mancini, M.C. and Borges, S.V. (2007). Effect of drying temperature on the quality of dried bananas cv. prata and d’água. LWT-Food Science and Technology. 40: 319–323.
[10] Akpinar, E.K., Midilli, A. and Bicer, Y. (2006). The first and second law analyses of thermodynamic of pumpkin drying process. Journal of Food Engineering. 72: 320–331.
[11] Doymaz, I. (2007). The kinetics of forced convective air-drying of pumpkin slices. Journal of Food Engineering. 79: 243–248.
[12] Nawirska, A., Figiel, A., Kucharska, A.Z., Sokół-Łętowska, A. and Biesiada, A. (2009). Drying kinetics and quality parameters of pumpkin slices dehydrated using different methods. Journal of Food Engineering. 94: 14–20.
[13] Guiné, R.P.F., Pinho, S. and Barroca, M.J. (2011). Study of the convective drying of pumpkin (Cucurbita maxima). Food and Bioproducts Processing. 89: 422–428.
[14] Hashim, N., Daniel, O. and Rahaman, E. (2014). A Preliminary Study: Kinetic Model of Drying Process of Pumpkins (Cucurbita Moschata) in a Convective Hot Air Dryer. Agriculture and Agricultural Science Procedia. 2: 345-352.
[15] Guiné, R.P.F. and Barroca, M.J. (2012). Effect of drying treatments on texture and color of vegetables (pumpkin and green pepper). Food and Bioproducts Processing. 90: 58–63.
[16] AOAC. (2000). Official methods of analysis. AOAC Official Method 935.29. Association of Official Analytical Chemists, Gaithersburg, MD.
[17] Crank, J. (1975). The Mathematics of diffusion. Oxford: Clarendon Press.
[18] Baini, R. and Langrish, T.A.G. (2008). An assessment of the mechanisms for diffusion in the drying of bananas. Journal of Food Engineering. 85: 201–214.
[19] Seremet, L., Botez, E., Nistor, O.V., Andronoiu, D.G. and Mocanu, G.D. (2016). Effect of different drying methods on moisture ratio and rehydration of pumpkin slices. Food Chemistry. 195: 104–109.
[20] Prachayawarakorn, S., Tia, W. and Soponronnarit, S. Drying kinetics and quality attributes of low-fat banana slices dried at high temperature. Journal of Food Engineering. 85: 509–517.
[21] Meilgaard, M.C., Civille, G.V. and Carr, B.T. (2007). Sensory Evaluation Techniques. (4th ed.). Boca Raton: CRC Press.
[22] Dissa, A.O., Desmorieux, H., Bathiebo, J. and Koulidiati, J. (2008). Convective drying
characteristics of Amelie mango (Mangifera indica L. cv. ‘Amelie’) with correction for shrinkage. Journal of Food Engineering. 88: 429-437.
[23] Hii, C.L., Law, C.L. and Cloke, M. (2009). Modeling using a new thin layer drying model and product quality of cocoa. Journal of Food Engineering. 90: 191–198.
[24] Tunde-Akintunde, T.Y. and Ogunlakin, G.O. (2011). Influence of drying conditions on the effective moisture diffusivity and energy requirements during the drying of pretreated and untreated pumpkin. Energy Conversion and Management. 52: 1107–1113.
[25] Dutta, P.P. and Baruah, D.C. (2014). Drying modelling and experimentation of Assam black tea (Camellia sinensis) with producer gas as a fuel. Applied Thermal Engineering. 63: 495–502.
[26] Prachayawarakorn, S., Tia, W., Plyto, N. and Soponronnarit, S. (2008). Drying kinetics and quality attributes of low-fat banana slices dried at high temperature. Journal of Food Engineering. 85: 509–517.
[27] Nimmol, C., Devahastin, S., Swasdisevi, T. and Soponronnarit, S. (2007). Drying and heat transfer behavior of banana undergoing combined low-pressure superheated steam and far-infrared radiation drying. Applied Thermal Engineering. 27: 2483–2494.
[28] Karim, M.A. and Hawlader, M.N.A. (2005). Drying characteristics of banana: theoretical modelling and experimental validation. Journal of Food Engineering. 70: 35–45.
[29] Agrawal, S.G. and Methekar, R.N. (2017). Mathematical model for heat and mass transfer during convective drying of pumpkin. Food and Bioproducts Processing. 101: 68–73.
[30] Kaymak-Ertekin, F. and Gedik, A. (2004). Sorption isotherms and isosteric heat of sorption for grapes, apricots, apples and potatoes. Lebensmittel-Wissenschaft & Technologie. 37: 429–438.
[31] Mayor, L., and Sereno, A.M. (2004). Modelling shrinkage during convective drying of food materials: a review. Journal of Food Engineering. 61: 373-386.
[32] Aral, S. and Beşe, A.V. (2016). Convective drying of hawthorn fruit (Crataegus spp.): Effect of experimental parameters on drying kinetics, color, shrinkage, and rehydration capacity. Food Chemistry. 210: 577–584.
[33] Malaikritsanachalee, P., Choosri, W. and Choosri, T. (2018). Study on kinetics of flow characteristics in hot air drying of pineapple. Food Science and Biotechnology. 27(4): 1047-1055.
[34] Lopez, A., Pique, M.T., Boatella, J., Romero, A., Ferran, A. and Garcia, J. (1997). Influence of drying conditions on the hazelnut quality: III. Browning. Drying Technology. 15: 989–1002.
[35] Maskan, M. (2000). Microwave/air and microwave finish drying of banana. Journal of Food Engineering. 44: 71–78.