scholarly journals Drying Kinetics and Quality of Whole, Halved, and Pulverized Tiger Nut Tubers (Cyperus esculentus)

2021 ◽  
Vol 2021 ◽  
pp. 1-11
Author(s):  
Ernest Ekow Abano ◽  
Joshua Akanson ◽  
Nazir Kizzie-Hayford
Keyword(s):  
Vitamin C ◽  
Reducing Sugars ◽  
Dry Weight ◽  
Drying Kinetics ◽  
Hot Air Drying ◽  
Air Drying ◽  
Hot Air ◽  
Drying Conditions ◽  
Tiger Nuts

The objective of this study was to provide the optimum drying conditions to produce high-quality dried tiger nuts using hot-air drying. For this, we evaluated the effect of the whole, halved, and pulverized tiger nuts and air temperature (50 to 70°C) on the drying kinetics and quality of tiger nuts. The drying process generally followed a constant rate in the first 3 hours and a falling regime. We found the optimum drying conditions for tiger nuts to be crushed before convective hot-air drying at a temperature of 70°C. At this optimum condition, the predicted drying time, vitamin C content, reducing sugars, browning, brightness, redness, and yellowness was 780 min, 22.9 mg/100 mg dry weight, 157.01 mg/100 g dry weight, 0.21 Abs unit, 56.97, 1.6, and 17.0, respectively. The tiger nut’s reducing sugars increased from the 130.8 mg/100 dry weight in the raw tiger nuts to between 133.11 and 158.18 mg/100 dry weight after drying. The vitamin C degradation rate was highest in the uncut tiger nuts (32-35%) while in the halved and the pulverized samples, it was between 12 and 17%. The crushed samples’ effective moisture removal increased between 5.6- and 6.75-fold at the different air temperatures than that of the intact tiger nuts. The activation energy was 18.17 kJ/mol for the unbroken, 14.78 kJ/mol for the halved, and 26.61 kJ/mol for the pulverized tiger nut samples. The model MR = 0.997   exp − 0.02 t 1.266 + 0.0000056 t was the most suitable thin-layer drying model among the models examined for convective hot-air drying of tiger nuts. It is advisable to crush tiger nut before hot-air drying to produce better-quality flour for making milk beverages, cakes, biscuits, bread, porridge, and tiger nut-based breakfast cereals.

Effect of Osmotic Pretreatment on Hot Air Drying Kinetics and Quality of Chilean Papaya (Carica pubescens)

2009 ◽  
Vol 27 (10) ◽  
pp. 1105-1115 ◽  
Author(s):  
R. Lemus-Mondaca ◽  
M. Miranda ◽  
A. Andres Grau ◽  
V. Briones ◽  
R. Villalobos ◽  
...  
Keyword(s):  
Drying Kinetics ◽  
Hot Air Drying ◽  
Air Drying ◽  
Hot Air ◽  
Carica Pubescens

scholarly journals Empirical Modeling of Hot Air-Drying Kinetics of Horseradish Dehydration

2020 ◽  
Vol 4 (1) ◽  
pp. 44
Author(s):  
Mukesh Guragain ◽  
Pranabendu Mitra
Keyword(s):  
Moisture Content ◽  
Empirical Models ◽  
Drying Kinetics ◽  
Hot Air Drying ◽  
Air Drying ◽  
Drying Temperature ◽  
Hot Air ◽  
Rate Period ◽  
Drying Conditions ◽  
Kinetics Of

The preservation of perishable horseradish crop is essential to increase the shelf-life and supply year-round. Hot air-drying method is commercially viable for preserving fruits and vegetables. However, drying conditions such as drying temperature affect the drying kinetic and the final quality of dried products. It is necessary to understand how drying temperature and blanching affect the drying kinetics of horseradish for the prediction of the right drying conditions. The objective of this study was to investigate the hot air-drying kinetics by fitting commonly used five empirical models to establish right hot air-drying conditions for drying of horseradish. The unblanched (control, C) and blanched (B) horseradish slices were dried at 50, 70 and 85℃ until reaching to an equilibrium moisture content (db). The moisture reduction data were collected at certain intervals and the moisture content data were converted to moisture ratio (MR). The MR data were used to predict the drying kinetics of horseradish drying using five empirical models. The results indicated that drying kinetics followed the constant drying rate period and falling rate period for all three drying temperatures. The five tested models were able to predict the drying kinetics with R2 (0.96-0.99) and RMSE (0.01-0.06) depending on the models and blanching. However, diffusion approach model was the best fitted model securing the highest R2 and the lowest RMSE. The findings of this research are expected to be significantly important for horseradish drying effectively.

Drying Performance and Product Quality of Sliced Carrots by Infrared Blanching Followed by Different Drying Methods

2018 ◽  
Vol 14 (5-6) ◽  
Author(s):  
Bengang Wu ◽  
Zhongli Pan ◽  
Baoguo Xu ◽  
Junwen Bai ◽  
Hamed M. El-Mashad ◽  
...  
Keyword(s):  
Vitamin C ◽  
Processing Parameters ◽  
Drying Methods ◽  
Rehydration Ratio ◽  
Surface Color ◽  
Hot Air Drying ◽  
Air Drying ◽  
Hot Air ◽  
Drying Rates

Abstract The objective of this study was to investigate the processing parameters and quality of carrots under sequential infrared (IR) dry-blanching and (1) hot air drying (IRB-HAD), (2) infrared drying (IRB-IRD), and (3) Infrared-hot air drying (IRB-IRHAD). Water blanching at 90oC was used for comparison. The quality of dried carrot was evaluated based on vitamin C content, rehydration ratio, color, shrinkage and hardness. Applying IR dry-blanching for 15 min resulted in the reductions of about one log in peroxidase (POD) activities and 54 % in moisture reduction. A notable change in the surface color and retention of vitamin C were obtained with IR blanching. IRB-IRD and IRB-IRHAD had higher drying rates and higher quality. The recommended processing parameters for IRB-IRHAD are IR blanching for 15 min, followed by IR drying to a moisture content of 30–40 % wet basis (w.b.), and then finished by HA drying to a targeted MC (8 % w.b.).

Mathematical modeling of hot-air drying kinetics of red bell pepper (var. Lamuyo)

2007 ◽  
Vol 79 (4) ◽  
pp. 1460-1466 ◽  
Author(s):  
A. Vega ◽  
P. Fito ◽  
A. Andrés ◽  
R. Lemus
Keyword(s):  
Mathematical Modeling ◽  
Drying Kinetics ◽  
Bell Pepper ◽  
Hot Air Drying ◽  
Air Drying ◽  
Hot Air ◽  
Kinetics Of

Effects of drying methods on color retention and chlorophyll of celery (ApiumgraveolensL.), spinach (Spinacia oleraceaL.), Malabar spinach (Basella albaL.)

2020 ◽  
pp. 53-61
Author(s):  
Dat Q Tran
Keyword(s):  
Microwave Drying ◽  
Drying Methods ◽  
Hot Air Drying ◽  
Drying Time ◽  
Air Drying ◽  
Color Retention ◽  
Hot Air ◽  
Drying Techniques ◽  
Dried Vegetables

Dried vegetables are considered convenient for storage, transportation and preservation. The different drying techniques could influence the quality of resulting products. This study aimed to evaluate the effects of three distinguish drying methods as hot-air drying, foam-mat drying and microwave drying on the color retention and chlorophyll of green vegetables powder. Fresh spinach(Spinacia oleraceaL.), celery (Apium graveolensL.), Malabar spinach (Basella albaL.) were dried by different methods: hot air at 60oC, foam-mat at 60oC and microwave at 270 W until the samples reached approximately 9% of moisture content (wb). The drying time of the dried samples by microwave, foam-mat and hot-air method were 60, 210 and 240 min, respectively. Foam-mat dried vegetables were found to have the best quality in terms of color and the residual chlorophyll content. The findings suggest that foam-mat drying is promising in dried vegetable processing

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