Convective drying of Gardenia erubescens fruits: Effect of pretreatment, slice thickness and drying air temperature on drying kinetics and product quality
Gardenia erubescens fruits are regarded as nutrient-dense, capable of promoting nutritional and metabolic human health. However, they are seasonal and highly perishable which limits their consumption and wider utilization. In this study, the effect of slice thickness (3 mm and 5 mm), pretreatments (...
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| Format: | Article |
| Language: | English |
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Elsevier
2024-02-01
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| Series: | Heliyon |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2405844024019996 |
| _version_ | 1797267779019079680 |
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| author | Joseph Kudadam Korese Matthew Atongbiik Achaglinkame |
| author_facet | Joseph Kudadam Korese Matthew Atongbiik Achaglinkame |
| author_sort | Joseph Kudadam Korese |
| collection | DOAJ |
| description | Gardenia erubescens fruits are regarded as nutrient-dense, capable of promoting nutritional and metabolic human health. However, they are seasonal and highly perishable which limits their consumption and wider utilization. In this study, the effect of slice thickness (3 mm and 5 mm), pretreatments (steam blanching and dipping in ascorbic acid solution) and drying air temperature (40 °C, 50 °C, 60 °C and 70 °C) on drying kinetics, color, β-carotene and vitamin C content of Gardenia erubescens fruits were investigated. The results showed that the drying time increased as slice thickness increased, and decreased as drying air temperature increased but did not follow any trend for pretreatment. The Page model (R2 values of 0.9998–0.9999) exhibited the best fit to the drying kinetics data. The diffusivity values (5.31 × 10−11 to 4.14 × 10−10 m2s−1) increased as the slice thickness and drying air temperature increased but had no linear trends with pretreatment. The activation energy ranged from 14.35 to 44.78 kJmol-1, with the highest being recorded by 5 mm untreated samples and the lowest by the 3 mm blanched samples. The total color change (ΔE*) of the samples generally decreased as the drying air temperature increased but increased as the slice thickness increased. The ascorbic acid pretreated samples had the least color change, followed by the untreated samples while the blanched samples had the highest change. Overall, the 5 mm ascorbic acid pretreated samples dried at 70 °C had the least color change (13.33 ± 0.52). The blanching and dipping in ascorbic acid solution generally yielded lower β-carotene and vitamin C values as compared to the untreated samples. The 3 mm ascorbic acid pretreated samples dried at 50 °C recorded the lowest β-carotene (42.70 ± 3.21 μg/100 g) while the 5 mm ascorbic acid pretreated samples had the lowest vitamin C (37.50 ± 2.65 mg/100 g) at 70 °C. Pretreatments and drying air temperatures showed mixed effects on the drying characteristics, color, β-carotene and vitamin C contents of fruit slices. The findings, therefore, indicate that a compromise may have to be made on the aforementioned processing conditions in order to meet the desired attributes of one's interest. |
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| format | Article |
| id | doaj.art-ff4fca69b676450589431b8de581772e |
| institution | Directory Open Access Journal |
| issn | 2405-8440 |
| language | English |
| last_indexed | 2024-04-25T01:22:00Z |
| publishDate | 2024-02-01 |
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| spelling | doaj.art-ff4fca69b676450589431b8de581772e2024-03-09T09:26:43ZengElsevierHeliyon2405-84402024-02-01104e25968Convective drying of Gardenia erubescens fruits: Effect of pretreatment, slice thickness and drying air temperature on drying kinetics and product qualityJoseph Kudadam Korese0Matthew Atongbiik Achaglinkame1Corresponding author.; Faculty of Agriculture, Food and Consumer Sciences, Department of Agricultural Mechanisation and Irrigation Technology, University for Development Studies, P. O. Box TL 1882, Nyankpala Campus, Tamale, GhanaFaculty of Agriculture, Food and Consumer Sciences, Department of Agricultural Mechanisation and Irrigation Technology, University for Development Studies, P. O. Box TL 1882, Nyankpala Campus, Tamale, GhanaGardenia erubescens fruits are regarded as nutrient-dense, capable of promoting nutritional and metabolic human health. However, they are seasonal and highly perishable which limits their consumption and wider utilization. In this study, the effect of slice thickness (3 mm and 5 mm), pretreatments (steam blanching and dipping in ascorbic acid solution) and drying air temperature (40 °C, 50 °C, 60 °C and 70 °C) on drying kinetics, color, β-carotene and vitamin C content of Gardenia erubescens fruits were investigated. The results showed that the drying time increased as slice thickness increased, and decreased as drying air temperature increased but did not follow any trend for pretreatment. The Page model (R2 values of 0.9998–0.9999) exhibited the best fit to the drying kinetics data. The diffusivity values (5.31 × 10−11 to 4.14 × 10−10 m2s−1) increased as the slice thickness and drying air temperature increased but had no linear trends with pretreatment. The activation energy ranged from 14.35 to 44.78 kJmol-1, with the highest being recorded by 5 mm untreated samples and the lowest by the 3 mm blanched samples. The total color change (ΔE*) of the samples generally decreased as the drying air temperature increased but increased as the slice thickness increased. The ascorbic acid pretreated samples had the least color change, followed by the untreated samples while the blanched samples had the highest change. Overall, the 5 mm ascorbic acid pretreated samples dried at 70 °C had the least color change (13.33 ± 0.52). The blanching and dipping in ascorbic acid solution generally yielded lower β-carotene and vitamin C values as compared to the untreated samples. The 3 mm ascorbic acid pretreated samples dried at 50 °C recorded the lowest β-carotene (42.70 ± 3.21 μg/100 g) while the 5 mm ascorbic acid pretreated samples had the lowest vitamin C (37.50 ± 2.65 mg/100 g) at 70 °C. Pretreatments and drying air temperatures showed mixed effects on the drying characteristics, color, β-carotene and vitamin C contents of fruit slices. The findings, therefore, indicate that a compromise may have to be made on the aforementioned processing conditions in order to meet the desired attributes of one's interest.http://www.sciencedirect.com/science/article/pii/S2405844024019996PretreatmentAir temperatureDrying kineticsQualityGardenia erubescens fruit slices |
| spellingShingle | Joseph Kudadam Korese Matthew Atongbiik Achaglinkame Convective drying of Gardenia erubescens fruits: Effect of pretreatment, slice thickness and drying air temperature on drying kinetics and product quality Heliyon Pretreatment Air temperature Drying kinetics Quality Gardenia erubescens fruit slices |
| title | Convective drying of Gardenia erubescens fruits: Effect of pretreatment, slice thickness and drying air temperature on drying kinetics and product quality |
| title_full | Convective drying of Gardenia erubescens fruits: Effect of pretreatment, slice thickness and drying air temperature on drying kinetics and product quality |
| title_fullStr | Convective drying of Gardenia erubescens fruits: Effect of pretreatment, slice thickness and drying air temperature on drying kinetics and product quality |
| title_full_unstemmed | Convective drying of Gardenia erubescens fruits: Effect of pretreatment, slice thickness and drying air temperature on drying kinetics and product quality |
| title_short | Convective drying of Gardenia erubescens fruits: Effect of pretreatment, slice thickness and drying air temperature on drying kinetics and product quality |
| title_sort | convective drying of gardenia erubescens fruits effect of pretreatment slice thickness and drying air temperature on drying kinetics and product quality |
| topic | Pretreatment Air temperature Drying kinetics Quality Gardenia erubescens fruit slices |
| url | http://www.sciencedirect.com/science/article/pii/S2405844024019996 |
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