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Rehydration Kinetics of Sun-Dried Eggplants (Solanum melongena L.) at Different Temperatures

Year 2018, Volume: 16 Issue: 3, 257 - 263, 29.10.2018
https://doi.org/10.24323/akademik-gida.474923

Abstract

In this study,
sun-dried eggplant samples were rehydrated at three different rehydration water
temperatures (25, 35 and 45°C) and the effect of rehydration kinetics were determined.
Four different models were used to model the rehydration behaviors of sun-dried
eggplants, and non-linear regression analysis were performed to obtain the
model that gives the best fit to experimental data. The coefficients of models
were calculated. According to regression analysis, Peleg model gave a better
fit for all rehydration conditions applied. Additionally, the effective
diffusivities were between 3.21×10-8 and 4.06×10-8 m2
s-1. Rehydration water temperature influenced rehydration rates, and
moisture uptake of samples was faster at high temperatures.

References

  • [1] Daunay, M.C., Lester, R.N., Gebhardt, C., Hennart, J.W., Jahn, M., Frary, A., Doganlar, S. (2000). Genetic resources of eggplant (Solanum melongena L.) and allied species: a new challenge for molecular geneticists and eggplant breeders. International Conference on the Status of Plant and Animal Genome Research, January 09-12, 2000, San Diego, USA, Plant and Animal Genome 8. Final abstracts guide, 42p.
  • [2] Kalloo, G. (1993). Eggplant Solanum melongena L. In Genetic Improvement of Vegetable Crops, Edited by G. Kalloo and B.O. Bergh, Pergamon Press, Oxford, 587-604p.
  • [3] Singh, M., Kumar, R. (2007). Eggplant (Solanum melongena L.). In Genetic Resources, Chromosome Engineering, and Crop Improvement, Edited by R.J. Singh, CRC Press, Boca Raton, FL, USA, 473-495p.
  • [4] Khan, R. (1979). Solanum melongena and its ancestral forms. In The Biology and Taxonomy of the Solanaceae, Edited by J.C. Hawkes, R. N. Lester, A.D. Skelding, Academic Press, London, England, 629-636p.
  • [5] Raigón, M.D., Prohens, J., Munoz-Falcon, J. E., Nuez, F. (2008). Comparison of eggplant landraces and commercial varieties for fruit content of phenolics, minerals, dry matter and protein. Journal of Food Composition and Analysis, 21, 370-376.
  • [6] Arvanitoyannis, I.S., Khah, E.M., Cristakou, C., Bletsos, F.A. (2005). Effect of grafting and modified atmosphere packaging on eggplant quality parameters during storage. International Journal of Food Science and Technology, 40, 311-322.
  • [7] Concellon, A., Anon, M.C., Chaves, A.R. (2004). Characterization and changes in polyphenol oxidase from eggplant fruit (Solanum melongena L.) during storage at low temperature. Food Chemistry, 88, 17-24.
  • [8] Lewicki, P.P. (2006). Design of hot air drying for better foods. Trends in Food Science & Technology, 17, 153-163.
  • [9] Doymaz, I. (2004). Effect of pre-treatments using potassium metabisulphide and alkaline ethyl oleate on the drying kinetics of apricots. Biosystem Engineering, 89, 281-287.
  • [10] Hammouda, I., Mihoubi, D. (2014). Comparative numerical study of kaolin clay with three drying methods: Convective, convective–microwave and convective infrared modes, Energy Conversion and Management, 87, 832-839.
  • [11] Maskan, M. (2001). Drying, shrinkage and rehydration characteristics of kiwifruits during hot air and microwave drying. Journal of Food Engineering, 48, 177-182.
  • [12] Lee, K., Farid Nguang, S. (2006). The mathematical modelling of the rehydration characteristics of fruits. Journal of Food Engineering, 72, 16-23.
  • [13] Krokida, M. K., Marinos-Kouris, D. (2003). Rehydration kinetics of dehydrated products. Journal of Food Engineering, 57, 1-7.
  • [14] Demiray, E., Tülek, Y. (2016). Güneşte kurutulmuş bamyaların rehidrasyon kinetiği. Akademik Gıda, 14(4), 368-374.
  • [15] Apar Kılıç, D., Demirhan, E., Ozbek, B., Dadalı, G. (2009). Rehydration kinetics of microwave-dried okras as affected by drying conditions. Journal of Food Processing and Preservation, 33, 618-634.
  • [16] AOAC (1990). Official Methods of Analysis, 15th Ed. Washington, DC: Association of Official Analytical Chemists.
  • [17] Peleg, M. (1988). An empirical model for the description of moisture sorption curves. Journal of Food Science, 53, 1216-1217.
  • [18] Goula, M.A., Adamopoulos, G.K. (2009). Modeling the rehydration process of dried tomato. Drying Technology, 27, 1078-1088.
  • [19] Kaptso, K.G., Njintang, Y.N., Komnek, A.E., Hounhouigan, J., Scher, J., Mbofung, C.M.F. (2008). Physical properties and rehydration kinetics of two varieties of cowpea (Vigna unguiculata) and Bambara groundnuts (Voandzeia subterranean) seeds. Journal of Food Engineering, 86, 91-99.
  • [20] Dadali, G., Demirhan, E., Özbek, B. (2008). Effect of drying conditions on rehydration kinetics of microwave dried spinach. Food and Bioproducts Processing, 86, 235-241.
  • [21] Planinic, M., Velic, D., Tomas, S., Bilic, M., Bucic, A. (2005). Modelling of drying and rehydration of carrots using Peleg’s model. European Food Research and Technology, 221, 446-451.
  • [22] Garcia-Pasqual, P., Sanjuan, N., Melis, R., Mulet, A. (2006). Morchella esculenta (morel) rehydration process modelling, Journal of Food Engineering, 72, 346-353.
  • [23] Meda, L., Ratti, C. (2005). Rehydration of freeze-dried strawberries at varying temperatures. Journal of Food Process Engineering, 28, 233-246.
  • [24] Resio, A.C., Aguerre, R.J., Suarez, C. (2006). Hydration kinetics of amaranth grain. Journal of Food Engineering, 72, 247-253.
  • [25] Markowski, M., Bondaruk, J., Blaszcak, W. (2009). Rehydration behavior of vacuum-microwave-dried potato cubes. Drying Technology, 27, 296-305.
  • [26] Kaymak-Ertekin, F. (2002). Drying and rehydrating kinetics of green and red peppers. Journal of Food Science, 67, 168-175.
  • [27] Maldonado, S., Arnau, E., Bertuzzi, M.A. (2010). Effect of temperature and pretreatment on water diffusion during rehydration of dehydrated mangoes. Journal of Food Engineering, 96, 333-341.
  • [28] Wu, L., Orikasa, T., Ogawa, Y., Tagawa, A. (2007). Vacuum drying characteristics of eggplants. Journal of Food Engineering, 83, 422-429.
  • [29] Singh, S., Raina, C.S., Bawa, A.S., Saxena, D.C. (2006). Effect of pretreatments on drying and rehydration kinetics and color of sweet potato slices. Drying Technology 24, 1487-1494.
  • [30] Doymaz, İ. (2017). Drying kinetics, rehydration and colour characteristics of convective hot-air drying of carrot slices. Heat and Mass Transfer, 53, 25-35.
  • [31] Moreira, R., Chenlo, F., Chaguri, L., Fernandes, C. (2008). Water absorption, texture, and color kinetics of air-dried chestnuts during rehydration. Journal of Food Engineering, 86, 584-594.
  • [32] Falade, O.K., Abbo, S.E. (2007). Air-drying and rehydration characteristics of date palm (Phoenix dactylifera L.) fruits. Journal of Food Engineering, 79, 724-730.

Güneşte Kurutulmuş Patlıcanların (Solanum melongena L.) Farklı Sıcaklıklardaki Rehidrasyon Kinetiği

Year 2018, Volume: 16 Issue: 3, 257 - 263, 29.10.2018
https://doi.org/10.24323/akademik-gida.474923

Abstract

Çalışmada, güneşte kurutulmuş patlıcan
örneklerinin rehidrasyonunda, üç farklı rehidrasyon suyu sıcaklığının (25, 35
ve 45°C) rehidrasyon kinetiğine etkisi incelenmiştir. Dört farklı modelle,
rehidrasyonda elde edilen deneysel sonuçların uygunluğu doğrusal olmayan
regresyon analizi uygulanarak karşılaştırılmış ve modellere ait katsayılar
hesaplanmıştır. Deneysel sonuçlara en iyi uyum gösteren modelin Peleg modeli
olduğu belirlenmiştir. Çalışmada ayrıca efektif difüzivite katsayıları da
belirlenmiş ve 3.21×10-8- 4.06×10-8 m2 s-1
değerleri arasında hesaplanmıştır. Yüksek sıcaklıkta yapılan rehidrasyon işleminde
nem kazanımının daha hızlı olduğu belirlenmiştir.

References

  • [1] Daunay, M.C., Lester, R.N., Gebhardt, C., Hennart, J.W., Jahn, M., Frary, A., Doganlar, S. (2000). Genetic resources of eggplant (Solanum melongena L.) and allied species: a new challenge for molecular geneticists and eggplant breeders. International Conference on the Status of Plant and Animal Genome Research, January 09-12, 2000, San Diego, USA, Plant and Animal Genome 8. Final abstracts guide, 42p.
  • [2] Kalloo, G. (1993). Eggplant Solanum melongena L. In Genetic Improvement of Vegetable Crops, Edited by G. Kalloo and B.O. Bergh, Pergamon Press, Oxford, 587-604p.
  • [3] Singh, M., Kumar, R. (2007). Eggplant (Solanum melongena L.). In Genetic Resources, Chromosome Engineering, and Crop Improvement, Edited by R.J. Singh, CRC Press, Boca Raton, FL, USA, 473-495p.
  • [4] Khan, R. (1979). Solanum melongena and its ancestral forms. In The Biology and Taxonomy of the Solanaceae, Edited by J.C. Hawkes, R. N. Lester, A.D. Skelding, Academic Press, London, England, 629-636p.
  • [5] Raigón, M.D., Prohens, J., Munoz-Falcon, J. E., Nuez, F. (2008). Comparison of eggplant landraces and commercial varieties for fruit content of phenolics, minerals, dry matter and protein. Journal of Food Composition and Analysis, 21, 370-376.
  • [6] Arvanitoyannis, I.S., Khah, E.M., Cristakou, C., Bletsos, F.A. (2005). Effect of grafting and modified atmosphere packaging on eggplant quality parameters during storage. International Journal of Food Science and Technology, 40, 311-322.
  • [7] Concellon, A., Anon, M.C., Chaves, A.R. (2004). Characterization and changes in polyphenol oxidase from eggplant fruit (Solanum melongena L.) during storage at low temperature. Food Chemistry, 88, 17-24.
  • [8] Lewicki, P.P. (2006). Design of hot air drying for better foods. Trends in Food Science & Technology, 17, 153-163.
  • [9] Doymaz, I. (2004). Effect of pre-treatments using potassium metabisulphide and alkaline ethyl oleate on the drying kinetics of apricots. Biosystem Engineering, 89, 281-287.
  • [10] Hammouda, I., Mihoubi, D. (2014). Comparative numerical study of kaolin clay with three drying methods: Convective, convective–microwave and convective infrared modes, Energy Conversion and Management, 87, 832-839.
  • [11] Maskan, M. (2001). Drying, shrinkage and rehydration characteristics of kiwifruits during hot air and microwave drying. Journal of Food Engineering, 48, 177-182.
  • [12] Lee, K., Farid Nguang, S. (2006). The mathematical modelling of the rehydration characteristics of fruits. Journal of Food Engineering, 72, 16-23.
  • [13] Krokida, M. K., Marinos-Kouris, D. (2003). Rehydration kinetics of dehydrated products. Journal of Food Engineering, 57, 1-7.
  • [14] Demiray, E., Tülek, Y. (2016). Güneşte kurutulmuş bamyaların rehidrasyon kinetiği. Akademik Gıda, 14(4), 368-374.
  • [15] Apar Kılıç, D., Demirhan, E., Ozbek, B., Dadalı, G. (2009). Rehydration kinetics of microwave-dried okras as affected by drying conditions. Journal of Food Processing and Preservation, 33, 618-634.
  • [16] AOAC (1990). Official Methods of Analysis, 15th Ed. Washington, DC: Association of Official Analytical Chemists.
  • [17] Peleg, M. (1988). An empirical model for the description of moisture sorption curves. Journal of Food Science, 53, 1216-1217.
  • [18] Goula, M.A., Adamopoulos, G.K. (2009). Modeling the rehydration process of dried tomato. Drying Technology, 27, 1078-1088.
  • [19] Kaptso, K.G., Njintang, Y.N., Komnek, A.E., Hounhouigan, J., Scher, J., Mbofung, C.M.F. (2008). Physical properties and rehydration kinetics of two varieties of cowpea (Vigna unguiculata) and Bambara groundnuts (Voandzeia subterranean) seeds. Journal of Food Engineering, 86, 91-99.
  • [20] Dadali, G., Demirhan, E., Özbek, B. (2008). Effect of drying conditions on rehydration kinetics of microwave dried spinach. Food and Bioproducts Processing, 86, 235-241.
  • [21] Planinic, M., Velic, D., Tomas, S., Bilic, M., Bucic, A. (2005). Modelling of drying and rehydration of carrots using Peleg’s model. European Food Research and Technology, 221, 446-451.
  • [22] Garcia-Pasqual, P., Sanjuan, N., Melis, R., Mulet, A. (2006). Morchella esculenta (morel) rehydration process modelling, Journal of Food Engineering, 72, 346-353.
  • [23] Meda, L., Ratti, C. (2005). Rehydration of freeze-dried strawberries at varying temperatures. Journal of Food Process Engineering, 28, 233-246.
  • [24] Resio, A.C., Aguerre, R.J., Suarez, C. (2006). Hydration kinetics of amaranth grain. Journal of Food Engineering, 72, 247-253.
  • [25] Markowski, M., Bondaruk, J., Blaszcak, W. (2009). Rehydration behavior of vacuum-microwave-dried potato cubes. Drying Technology, 27, 296-305.
  • [26] Kaymak-Ertekin, F. (2002). Drying and rehydrating kinetics of green and red peppers. Journal of Food Science, 67, 168-175.
  • [27] Maldonado, S., Arnau, E., Bertuzzi, M.A. (2010). Effect of temperature and pretreatment on water diffusion during rehydration of dehydrated mangoes. Journal of Food Engineering, 96, 333-341.
  • [28] Wu, L., Orikasa, T., Ogawa, Y., Tagawa, A. (2007). Vacuum drying characteristics of eggplants. Journal of Food Engineering, 83, 422-429.
  • [29] Singh, S., Raina, C.S., Bawa, A.S., Saxena, D.C. (2006). Effect of pretreatments on drying and rehydration kinetics and color of sweet potato slices. Drying Technology 24, 1487-1494.
  • [30] Doymaz, İ. (2017). Drying kinetics, rehydration and colour characteristics of convective hot-air drying of carrot slices. Heat and Mass Transfer, 53, 25-35.
  • [31] Moreira, R., Chenlo, F., Chaguri, L., Fernandes, C. (2008). Water absorption, texture, and color kinetics of air-dried chestnuts during rehydration. Journal of Food Engineering, 86, 584-594.
  • [32] Falade, O.K., Abbo, S.E. (2007). Air-drying and rehydration characteristics of date palm (Phoenix dactylifera L.) fruits. Journal of Food Engineering, 79, 724-730.
There are 32 citations in total.

Details

Primary Language English
Journal Section Research Papers
Authors

Engin Demiray 0000-0002-1639-9090

Yahya Tülek 0000-0001-8915-4337

Publication Date October 29, 2018
Submission Date August 24, 2017
Published in Issue Year 2018 Volume: 16 Issue: 3

Cite

APA Demiray, E., & Tülek, Y. (2018). Rehydration Kinetics of Sun-Dried Eggplants (Solanum melongena L.) at Different Temperatures. Akademik Gıda, 16(3), 257-263. https://doi.org/10.24323/akademik-gida.474923
AMA Demiray E, Tülek Y. Rehydration Kinetics of Sun-Dried Eggplants (Solanum melongena L.) at Different Temperatures. Akademik Gıda. October 2018;16(3):257-263. doi:10.24323/akademik-gida.474923
Chicago Demiray, Engin, and Yahya Tülek. “Rehydration Kinetics of Sun-Dried Eggplants (Solanum Melongena L.) at Different Temperatures”. Akademik Gıda 16, no. 3 (October 2018): 257-63. https://doi.org/10.24323/akademik-gida.474923.
EndNote Demiray E, Tülek Y (October 1, 2018) Rehydration Kinetics of Sun-Dried Eggplants (Solanum melongena L.) at Different Temperatures. Akademik Gıda 16 3 257–263.
IEEE E. Demiray and Y. Tülek, “Rehydration Kinetics of Sun-Dried Eggplants (Solanum melongena L.) at Different Temperatures”, Akademik Gıda, vol. 16, no. 3, pp. 257–263, 2018, doi: 10.24323/akademik-gida.474923.
ISNAD Demiray, Engin - Tülek, Yahya. “Rehydration Kinetics of Sun-Dried Eggplants (Solanum Melongena L.) at Different Temperatures”. Akademik Gıda 16/3 (October 2018), 257-263. https://doi.org/10.24323/akademik-gida.474923.
JAMA Demiray E, Tülek Y. Rehydration Kinetics of Sun-Dried Eggplants (Solanum melongena L.) at Different Temperatures. Akademik Gıda. 2018;16:257–263.
MLA Demiray, Engin and Yahya Tülek. “Rehydration Kinetics of Sun-Dried Eggplants (Solanum Melongena L.) at Different Temperatures”. Akademik Gıda, vol. 16, no. 3, 2018, pp. 257-63, doi:10.24323/akademik-gida.474923.
Vancouver Demiray E, Tülek Y. Rehydration Kinetics of Sun-Dried Eggplants (Solanum melongena L.) at Different Temperatures. Akademik Gıda. 2018;16(3):257-63.

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