Microwave assisted fluidized bed drying of bitter gourd: Modelling and optimization of process conditions based on bioactive components
Bitter gourds were dried under varied drying conditions in a microwave assisted fluidized bed dryer, and the process was optimized using response surface methodology. Microwave power, temperature and air velocity were used as process variables for drying and the process parameters were varied betwee...
| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2023-03-01
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| Series: | Food Chemistry: X |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S259015752300007X |
| _version_ | 1797868304667246592 |
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| author | Insha Zahoor Aamir Hussain Dar Kshirod Kumar Dash R. Pandiselvam Alexandru Vasile Rusu Monica Trif Punit Singh G. Jeevarathinam |
| author_facet | Insha Zahoor Aamir Hussain Dar Kshirod Kumar Dash R. Pandiselvam Alexandru Vasile Rusu Monica Trif Punit Singh G. Jeevarathinam |
| author_sort | Insha Zahoor |
| collection | DOAJ |
| description | Bitter gourds were dried under varied drying conditions in a microwave assisted fluidized bed dryer, and the process was optimized using response surface methodology. Microwave power, temperature and air velocity were used as process variables for drying and the process parameters were varied between 360 and 720 W, 40–60 °C and 10–14 m/s, respectively. The responses determined for deciding the optimal criteria were vitamin C, total phenolics, IC50, total chlorophyll content, vitamin A content, rehydration ratio, hardness and total color change of the dried bitter gourd. Statistical analyses were done by using response surface methodology, which showed that independent variables affected the responses to a varied extent. The optimum drying conditions of 550.89 W microwave power, 55.87 °C temperature, and 13.52 m/s air velocity were established for microwave assisted fluidized bed drying to obtain highest desirability for the dried bitter gourd. At optimum conditions, validation experiment was done to ensure the suitability of models. Temperature and drying time plays an important role in the deterioration of bioactive components. Faster and shorter heating led to the greater retention of bioactive components. Taking the aforesaid results into consideration, our study recommended MAFBD as a promising technique with minimum changes in quality attributes of bitter gourd. |
| first_indexed | 2024-04-09T23:53:50Z |
| format | Article |
| id | doaj.art-afe5f9d567dc46a393bddf8db9da3821 |
| institution | Directory Open Access Journal |
| issn | 2590-1575 |
| language | English |
| last_indexed | 2024-04-09T23:53:50Z |
| publishDate | 2023-03-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj.art-afe5f9d567dc46a393bddf8db9da38212023-03-17T04:34:16ZengElsevierFood Chemistry: X2590-15752023-03-0117100565Microwave assisted fluidized bed drying of bitter gourd: Modelling and optimization of process conditions based on bioactive componentsInsha Zahoor0Aamir Hussain Dar1Kshirod Kumar Dash2R. Pandiselvam3Alexandru Vasile Rusu4Monica Trif5Punit Singh6G. Jeevarathinam7Department of Post-Harvest Engineering and Technology, Faculty of Agricultural Sciences, Aligarh Muslim University, Aligarh 202002, India; Department of Food Technology, Islamic University of Science and Technology, Kashmir 192122, IndiaDepartment of Food Technology, Islamic University of Science and Technology, Kashmir 192122, India; Corresponding authors at: Life Science Institute, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania (A.V. Rusu).Department of Food Processing Technology, Ghani Khan Choudhury Institute of Engineering and Technology, Malda, West Bengal 732141, IndiaPhysiology, Biochemistry and Post-Harvest Technology Division, ICAR-Central Plantation Crops Research Institute (CPCRI), Kasaragod 671124, Kerala, India; Corresponding authors at: Life Science Institute, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania (A.V. Rusu).Life Science Institute, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania; Animal Science and Biotechnology Faculty, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania; Corresponding authors at: Life Science Institute, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania (A.V. Rusu).Food Research Department, Centre for Innovative Process Engineering (CENTIV) GmbH, 28816 Stuhr, GermanyInstitute of Engineering and Technology, Department of Mechanical Engineering, GLA University Mathura, Uttar Pradesh 281406, IndiaDepartment of Food Technology, Hindusthan College of Engineering and Technology, Coimbatore 641032, Tamil Nadu, IndiaBitter gourds were dried under varied drying conditions in a microwave assisted fluidized bed dryer, and the process was optimized using response surface methodology. Microwave power, temperature and air velocity were used as process variables for drying and the process parameters were varied between 360 and 720 W, 40–60 °C and 10–14 m/s, respectively. The responses determined for deciding the optimal criteria were vitamin C, total phenolics, IC50, total chlorophyll content, vitamin A content, rehydration ratio, hardness and total color change of the dried bitter gourd. Statistical analyses were done by using response surface methodology, which showed that independent variables affected the responses to a varied extent. The optimum drying conditions of 550.89 W microwave power, 55.87 °C temperature, and 13.52 m/s air velocity were established for microwave assisted fluidized bed drying to obtain highest desirability for the dried bitter gourd. At optimum conditions, validation experiment was done to ensure the suitability of models. Temperature and drying time plays an important role in the deterioration of bioactive components. Faster and shorter heating led to the greater retention of bioactive components. Taking the aforesaid results into consideration, our study recommended MAFBD as a promising technique with minimum changes in quality attributes of bitter gourd.http://www.sciencedirect.com/science/article/pii/S259015752300007XBitter gourdQuality attributesOptimizationMicrowaveFluidized bed drying |
| spellingShingle | Insha Zahoor Aamir Hussain Dar Kshirod Kumar Dash R. Pandiselvam Alexandru Vasile Rusu Monica Trif Punit Singh G. Jeevarathinam Microwave assisted fluidized bed drying of bitter gourd: Modelling and optimization of process conditions based on bioactive components Food Chemistry: X Bitter gourd Quality attributes Optimization Microwave Fluidized bed drying |
| title | Microwave assisted fluidized bed drying of bitter gourd: Modelling and optimization of process conditions based on bioactive components |
| title_full | Microwave assisted fluidized bed drying of bitter gourd: Modelling and optimization of process conditions based on bioactive components |
| title_fullStr | Microwave assisted fluidized bed drying of bitter gourd: Modelling and optimization of process conditions based on bioactive components |
| title_full_unstemmed | Microwave assisted fluidized bed drying of bitter gourd: Modelling and optimization of process conditions based on bioactive components |
| title_short | Microwave assisted fluidized bed drying of bitter gourd: Modelling and optimization of process conditions based on bioactive components |
| title_sort | microwave assisted fluidized bed drying of bitter gourd modelling and optimization of process conditions based on bioactive components |
| topic | Bitter gourd Quality attributes Optimization Microwave Fluidized bed drying |
| url | http://www.sciencedirect.com/science/article/pii/S259015752300007X |
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