Convective Drying Kinetics and Quality Parameters of European Cranberrybush

Year 2018, Volume: 24 Issue: 3, 349 - 358, 05.09.2018

Onur Taşkın Gökçen İzli Nazmi İzli

https://doi.org/10.15832/ankutbd.456654

Cited By: 10

Abstract

In this research, the effects of convective drying (60, 70, 80 and 90 °C) techniques on the drying kinetics, color, antioxidant capacity and total phenolic content of European cranberrybush were investigated in detail. To choose the best thin-layer drying models for the drying treatments, 10 mathematical models were compared for the experimental data. Depending on the evaluation by statistical tests, the Midilli et al model was determined to be the best suitable model to explain the drying behavior of European cranberrybush samples. All of the colorimetric parameters were influenced by drying temperatures. Antioxidant capacity and total phenolic content values of European cranberrybush samples displayed a significant reduction at low-temperature levels (60 and 70 °C) with regard to those at high-temperature levels (80 and 90 °C). In addition, the correlation analysis between antioxidant capacity and total phenolic content exhibited a high degree of correlation (R2= 0.8656). 

Keywords

European cranberrybush; Drying characteristics; Colorimetric parameters; Total phenolic content; Antioxidant capacity

References

• Albanese D, Cinquanta L, Cuccurullo G & Di Matteo M (2013). Effects of microwave and hot air drying methods on color, β-carotene and radical scavenging activity of apricots. International Journal of Food Science and Technology 48(6): 1327-1333
• Alothman M, Bhat R & Karim A A (2009). Antioxidant capacity and phenolic content of selected tropical fruits from Malaysia, extracted with different solvents. Food Chemistry 115(3): 785-788
• An K, Li H, Zhao D, Ding S, Tao H & Wang Z (2013). Effect of osmotic dehydration with pulsed vacuum on hot-air drying kinetics and quality attributes of cherry tomatoes. Drying Technology 31(6): 698-706
• Arumuganathan T, Manikantan M R, Rai R D, Anandakumar S & Khare V (2009). Mathematical modelling of drying kinetics of milky mushroom in a fluidized bed dryer. International Agrophysics 23(1): 1-7
• Bhattacharya M, Srivastav P P & Mishra H N (2015). Thin-layer modeling of convective and microwaveconvective drying of oyster mushroom (Pleurotus ostreatus). Journal of Food Science and Technology 52(4): 2013-2022
• Chayjan R A, Kaveh M & Khayati S (2015). Modeling drying characteristics of Hawthorn fruit under microwave-convective conditions. Journal of Food Processing and Preservation 39(3): 239-253
• Darici S & Sen S (2015). Experimental investigation of convective drying kinetics of kiwi under different conditions. Heat Mass Transfer 51(8): 1167-1176 Demiray E & Tulek Y (2014). Drying characteristics of garlic (Allium sativum L.) slices in a convective hot air dryer. Heat Mass Transfer 50(6): 779-786
• Doymaz I (2007). Influence of pretreatment solution on the drying of sour cherry. Journal of Food Engineering 78(2): 591-596 Doymaz I & Ismail O (2011). Drying characteristics of sweet cherry. Food and Bioproducts Processing 89(1): 31-38
• Evin D (2011). Microwave drying and moisture diffusivity of white mulberry: Experimental and mathematical modeling. Journal of Mechanical Science and Technology 25(10): 2711-2718
• Faal S, Tavakoli T & Ghobadian B (2015). Mathematical modelling of thin layer hot air drying of apricot with combined heat and power dryer. Journal of Food Science and Technology 52(5): 2950-2957
• Fang S, Wang Z & Hu X (2009). Hot air drying of whole fruit Chinese jujube (Zizyphus jujube Miller): Thinlayer mathematical modelling. International Journal of Food Science and Technology 44(9): 1818-1824
• Garau M C, Simal S, Rossello C & Femenia A (2007). Effect of air-drying temperature on physico-chemical properties of dietary fibre and antioxidant capacity of orange (Citrus aurantium v. Canoneta) by-products. Food Chemistry 104(3): 1014-1024
• Giri S K & Prasad S (2007). Drying kinetics and rehydration characteristics of microwave-vacuum and convective hot-air dried mushrooms. Journal of Food Engineering 78(2): 512-521
• Gupta R K, Sharma A, Kumar P, Vishwakarma R K & Patil R T (2014). Effect of blanching on thin layer drying kinetics of aonla (Emblica officinalis) shreds. Journal of Food Science and Technology 51(7): 12941301
• Hii C L, Law C L & Suzannah S (2012) Drying kinetics of the individual layer of cocoa beans during heat pump drying. Journal of Food Engineering 108(2): 276-282
• Igual M, García-Martínez E, Martín-Esparza M E & Martínez-Navarrete N (2012). Effect of processing on the drying kinetics and the functional value of dried apricot. Food Research International 47: 284-290
• Karabulut I, Topcu A, Duran A, Turan S & Ozturk B (2007). Effect of hot air drying and sun drying on color values and β-carotene content of apricot (Prunus armenica L.). LWT-Food Science and Technology 40(5): 753-758
• Kayaçelik A A, Küçük M, İskefiyeli Z, Smet S D, Miserez B & Sandra P (2015). Antioxidant components of Viburnum opulus L. determined by on-line HPLCUV-ABTS radical scavenging and LC-UV-ESI-MS methods. Food Chemistry 175: 106-114
• Kraujalytė V, Venskutonis P R, Pukalskas A, Česonienė L & Daubaras R (2013). Antioxidant properties and polyphenolic compositions of fruits from different European cranberrybush (Viburnum opulus L.) genotypes. Food Chemistry 141(4): 3695-3702
• Lopez J, Vergara J, Gonzalez E, Scala K D, Uribe E, Vega-Galvez A & Miranda M (2010). Effect of air temperature on drying kinetics, vitamin C, antioxidant activity, total phenolic content, non-enzymatic browning and firmness of blueberries variety O’Neil. Food and Bioprocess Technology 3: 772-777
• Maskan M (2001). Drying, shrinkage and rehydration characteristics of kiwifruits during hot air and microwave drying. Journal of Food Engineering 48: 177-182
• Menges H O & Ertekin C (2006). Thin layer drying model for treated and untreated Stanley plums. Energy Conversion and Management 47: 2337-2348
• Midilli A, Kucuk H & Yapar Z (2002). A new model for single-layer drying. Drying Technology 20(7): 1503-1513
• Mrad N D, Boudhrioua N, Kechaou N, Courtois F & Bonazzi C (2012). Influence of air drying temperature on kinetics, physicochemical properties, total phenolic content and ascorbic acid of pears. Food and Bioproducts Processing 90(3): 433-441
• Moldovan B, David L, Chişbora C & Cimpoiu C (2012). Degradation kinetics of anthocyanins from European cranberrybush (Viburnum opulus L.) fruit extracts. Effects of temperature, pH and storage solvent. Molecules 17(10): 11655-11666 Mota C L, Luciano C, Dias A, Barroca M J & Guiné R P F (2010). Convective drying of onion: Kinetics and nutritional evaluation. Food and Bioproducts Processing 88(2): 115-123
• Murthy T P K & Manohar B (2014). Hot air drying characteristics of mango ginger: Prediction of drying kinetics by mathematical modelling and artificial neural network. Journal of Food Science and Technology 51(12): 3712-3721
• Purkayastha M D, Nath A, Deka B C & Mahanta C L (2013). Thin layer drying of tomato slices. Journal of Food Science and Technology 50: 642-653
• Que F, Mao L, Fang X & Wu T (2008). Comparison of hot air‐drying and freeze‐drying on the physicochemical properties and antioxidant activities of pumpkin (Cucurbita moschata Duch.) flours. International Journal of Food Science and Technology 43(7): 11951201
• Rop O, Reznicek V, Valsikova M, Jurikova T, Mlcek J & Kramarova D (2010). Antioxidant properties of European cranberrybush fruit (Viburnum opulus var. edule). Molecules 15: 4467-4477
• Sagdic O, Ozturk I, Yapar N & Yetim H (2014). Diversity and probiotic potentials of lactic acid bacteria isolated from gilaburu, a traditional Turkish fermented European cranberrybush (Viburnum opulus L.) fruit drink. Food Research International 64: 537-545
• Saxena J & Dash K K (2015). Drying kinetics and moisture diffusivity study of ripe Jackfruit. International Food Research Journal 22(1): 414-420
• Sultana B, Anwar F, Ashraf M & Saari N (2012). Effect of drying techniques on the total phenolic contents and antioxidant activity of selected fruits. Journal of Medicinal Plants Research 6: 161-167 T
• urkmen N, Sari F & Velioglu S (2005). The effect of cooking methods on total phenolics and antioxidant activity of selected green vegetables. Food Chemistry 93: 713-718
• Vega-Gálvez A, Scala K D, Rodríguez K, LemusMondaca R, Miranda M, López J & Perez-Won M (2009). Effect of air-drying temperature on physicochemical properties, antioxidant capacity, colour and total phenolic content of red pepper (Capsicum annuum, L. var. Hungarian). Food Chemistry 117(4): 647-653
• Vega-Gálvez A, Díaz L P, Mondaca R L, Miranda M & Torres M J (2014). Mathematical modeling of thin layer drying kinetics of cape gooseberry (Physalis peruviana L.). Journal of Food Processing and Preservation 38(2): 728-736
• Velioğlu Y S, Ekici L & Poyrazoğlu E S (2006). Phenolic composition of European cranberrybush (Viburnum opulus L.) berries and astringency removal of its commercial juice. International Journal of Food Science and Technology 41: 1011-1015
• Wojdyło A, Figiel A, Lech K, Nowicka P & Oszmiański J (2014). Effect of convective and vacuum-microwave drying on the bioactive compounds, color, and antioxidant capacity of sour cherries. Food and Bioprocess Technology 7(3): 829-841
• Yilmaztekin M & Sislioglu K (2015). Changes in volatile compounds and some physicochemical properties of European cranberrybush (Viburnum opulus L.) during ripening through traditional fermentation. Journal of Food Science 80(4): 687-694
• Zanoni B, Peri C, Nani R & Lavelli V (1999). Oxidative heat damage of tomato halves as affected by drying. Food Research International 31(5): 395-401
• Zhou L, Cao Z, Bi J, Yi J, Chen Q, Wu X & Zhou M (2016). Degradation kinetics of total phenolic compounds, capsaicinoids and antioxidant activity in red pepper during hot air and infrared drying process. International Journal of Food Science and Technology 51(4): 842-853