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A Study on Drying of Thin-Layer Pepino by Infrared and Microwave Methods and Their Color Analysis

Year 2022, Volume: 5 Issue: 2, 167 - 172, 30.11.2022

Abstract

Pepino is an exotic fruit that contains high vitamin C and is known to have many beneficial effects on health. In this study, thin layer drying and color changes of pepino fruit by infrared (IR) and microwave (MW) methods were investigated. Effective moisture diffusions and activation energy were calculated from the drying data. Uniformly sliced pepino fruit was processed without peeling. While IR drying processes were performed at 60, 70, and 80 °C temperatures in 210, 165, and 120 minutes, respectively, MW drying processes were completed at 25, 16, and 6 minutes at 140, 210, and 350 W power levels. While the initial average moisture content was 18.5702 kg water/kg dry, the lowest moisture content was determined as 0.3250 at 80 °C in IR and 0.1263 water/kg dry matter×min at 350 W at MW. Effective moisture diffusions (Deff) for IR were calculated between 6.69 × 10-10 - 1.23 × 10-9 m2/s, while for MW it was found between 8.75 × 10-9 - 3.75 × 10-8 m2/s. The activation energy (Ea) was 29.80 kJ/mol for IR and 33.30 kW/kg for MW. In addition, it was determined that color preservation was better in the IR method, and local burns were observed in the samples in the microwave method.

Thanks

The authors received no financial support for the research, authorship, and/or publication of this article.

References

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  • 2. Lenaerts S, Van Der Borght M, Callens A, Van Campenhout L. Suitability of microwave drying for mealworms (Tenebrio molitor) as alternative to freeze drying: Impact on nutritional quality and colour. Food Chemistry. 15 July 2018;254:129-36.
  • 3. Radoiu M. Microwave drying process scale-up. Chemical Engineering and Processing - Process Intensification. Sep;2020;155:108088.
  • 4. Ozyalcin ZO, Kipcak AS. The Effect of Ultrasonic Pre-Treatment on the Temperature Controlled Infrared Drying of Loligo Vulgaris and Comparison with the Microwave Drying. Turkish Journal of Fisheries and Aquatic Sciences. 29 Dec;2020;21(03):135-45.
  • 5. Delfiya DSA, Prashob K, Murali S, Alfiya PV, Samuel MP, Pandiselvam R. Drying kinetics of food materials in infrared radiation drying: A review. Journal of Food Process Engineering. 2022;45(6):e13810.
  • 6. Raaf A, Putra TW, Mulana F, Syamsuddin Y, Supardan MD. Investigation of kinetics of amla (Emblica officinalis) fruit drying process. South African Journal of Chemical Engineering, 2022;41, 10-16.
  • 7. Ozgen F, Celik N. Evaluation of Design Parameters on Drying of Kiwi Fruit. Applied Sciences. 2019; 9(1):10.
  • 8. Raj Bhagya, Dash Kshirod. Microwave vacuum drying of dragon fruit slice: Artificial neural network modelling, genetic algorithm optimization, and kinetics study. Computers and Electronics in Agriculture. 2020; 178, 105814.
  • 9. Izli N, Izli G, Taşkın O. Influence of different drying techniques on drying parameters of mango. Ciência e Tecnologia de Alimentos. 2017; 37.
  • 10. Luelue H, Qiao F, Fan D. Microstructure changing and moisture removing of lychee during microwave vacuum drying. International Journal of Agricultural and Biological Engineering 9.3 2016; 162-169.
  • 11. Uribe E, Vega-Galvez A, Di Scala K, Oyanadel R, Saavedra Torrico J, Miranda M. Characteristics of Convective Drying of Pepino Fruit (Solanum muricatum Ait.): Application of Weibull Distribution. Food and Bioprocess Technology. 01 Nov;2009;4:1349-56.
  • 12. Di Scala K, Vega-Galvez A, Uribe E, Oyanadel R, Miranda M, Vergara J, vd. Changes of quality characteristics of pepino fruit (Solanum muricatum Ait) during convective drying. International Journal of Food Science & Technology. 14 Feb;2011;46:746-53.
  • 13. Izli G, Taskin O, Izli N. Convective, Microwave and Combined Microwave-Convective Drying of Pepino. Erwerbs-Obstbau. 01 June;2021;63(2):175-84.
  • 14. Ozcan MM, Al Juhaimi F, Ahmed IAM. et al. Effect of microwave and oven drying processes on antioxidant activity, total phenol and phenolic compounds of kiwi and pepino fruits. J Food Sci Technol; 2020;57, 233–242.
  • 15. AOAC. Official method of Analysis. 18th Edition. Washington DC. USA: 2005. Association of Officiating Analytical Chemists.
  • 16. Ozyalcin ZO, Kipcak AS. The Ultrasound Effect on the Drying Characteristics of Loligo vulgaris by the Methods of Oven and Vacuum-oven. Journal of Aquatic Food Product Technology. 07 Feb;2022;31(2):187-99.
  • 17. Doymaz I, Kipcak AS, Piskin S. Microwave drying of green bean slices: drying kinetics and physical quality. Czech Journal of Food Sciences. 21 July;2015;33 (2015)(No. 4):367-76.
Year 2022, Volume: 5 Issue: 2, 167 - 172, 30.11.2022

Abstract

References

  • 1. Gurung S, Chakravarty S, Chhetri B, Khawas T. An introduction to Pepino (Solanum muricatum Aiton): Review. International Journal of Environment, Agriculture and Biotechnology. 2016;1(2):143-8.
  • 2. Lenaerts S, Van Der Borght M, Callens A, Van Campenhout L. Suitability of microwave drying for mealworms (Tenebrio molitor) as alternative to freeze drying: Impact on nutritional quality and colour. Food Chemistry. 15 July 2018;254:129-36.
  • 3. Radoiu M. Microwave drying process scale-up. Chemical Engineering and Processing - Process Intensification. Sep;2020;155:108088.
  • 4. Ozyalcin ZO, Kipcak AS. The Effect of Ultrasonic Pre-Treatment on the Temperature Controlled Infrared Drying of Loligo Vulgaris and Comparison with the Microwave Drying. Turkish Journal of Fisheries and Aquatic Sciences. 29 Dec;2020;21(03):135-45.
  • 5. Delfiya DSA, Prashob K, Murali S, Alfiya PV, Samuel MP, Pandiselvam R. Drying kinetics of food materials in infrared radiation drying: A review. Journal of Food Process Engineering. 2022;45(6):e13810.
  • 6. Raaf A, Putra TW, Mulana F, Syamsuddin Y, Supardan MD. Investigation of kinetics of amla (Emblica officinalis) fruit drying process. South African Journal of Chemical Engineering, 2022;41, 10-16.
  • 7. Ozgen F, Celik N. Evaluation of Design Parameters on Drying of Kiwi Fruit. Applied Sciences. 2019; 9(1):10.
  • 8. Raj Bhagya, Dash Kshirod. Microwave vacuum drying of dragon fruit slice: Artificial neural network modelling, genetic algorithm optimization, and kinetics study. Computers and Electronics in Agriculture. 2020; 178, 105814.
  • 9. Izli N, Izli G, Taşkın O. Influence of different drying techniques on drying parameters of mango. Ciência e Tecnologia de Alimentos. 2017; 37.
  • 10. Luelue H, Qiao F, Fan D. Microstructure changing and moisture removing of lychee during microwave vacuum drying. International Journal of Agricultural and Biological Engineering 9.3 2016; 162-169.
  • 11. Uribe E, Vega-Galvez A, Di Scala K, Oyanadel R, Saavedra Torrico J, Miranda M. Characteristics of Convective Drying of Pepino Fruit (Solanum muricatum Ait.): Application of Weibull Distribution. Food and Bioprocess Technology. 01 Nov;2009;4:1349-56.
  • 12. Di Scala K, Vega-Galvez A, Uribe E, Oyanadel R, Miranda M, Vergara J, vd. Changes of quality characteristics of pepino fruit (Solanum muricatum Ait) during convective drying. International Journal of Food Science & Technology. 14 Feb;2011;46:746-53.
  • 13. Izli G, Taskin O, Izli N. Convective, Microwave and Combined Microwave-Convective Drying of Pepino. Erwerbs-Obstbau. 01 June;2021;63(2):175-84.
  • 14. Ozcan MM, Al Juhaimi F, Ahmed IAM. et al. Effect of microwave and oven drying processes on antioxidant activity, total phenol and phenolic compounds of kiwi and pepino fruits. J Food Sci Technol; 2020;57, 233–242.
  • 15. AOAC. Official method of Analysis. 18th Edition. Washington DC. USA: 2005. Association of Officiating Analytical Chemists.
  • 16. Ozyalcin ZO, Kipcak AS. The Ultrasound Effect on the Drying Characteristics of Loligo vulgaris by the Methods of Oven and Vacuum-oven. Journal of Aquatic Food Product Technology. 07 Feb;2022;31(2):187-99.
  • 17. Doymaz I, Kipcak AS, Piskin S. Microwave drying of green bean slices: drying kinetics and physical quality. Czech Journal of Food Sciences. 21 July;2015;33 (2015)(No. 4):367-76.
There are 17 citations in total.

Details

Primary Language English
Subjects Chemical Engineering
Journal Section Full-length articles
Authors

Zehra Özden Özyalçın This is me 0000-0002-6662-5885

Azmi Seyhun Kıpçak 0000-0003-2068-6065

Publication Date November 30, 2022
Submission Date October 3, 2022
Acceptance Date November 1, 2022
Published in Issue Year 2022 Volume: 5 Issue: 2

Cite

APA Özyalçın, Z. Ö., & Kıpçak, A. S. (2022). A Study on Drying of Thin-Layer Pepino by Infrared and Microwave Methods and Their Color Analysis. Journal of the Turkish Chemical Society Section B: Chemical Engineering, 5(2), 167-172.

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J. Turk. Chem. Soc., Sect. B: Chem. Eng. (JOTCSB)