Process Optimization for Foam Mat-Tray Drying of Passiflora edulis Flavicarpa Pulp and Characterization of the Dried Powder
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S. A. Ambekar
,
S. V. Gokhale
Abstract
Passion fruit (Passiflora edulis flavicarpa) is a seasonal, tropical, pulpy fruit, known for a rich source of Vitamin C, antioxidants, and delicate flavor. Presently, freezing technique has been used to preserve the pulp. This article reports alternate method of preservation by foam mat convective air drying of fruit pulp under moderate temperatures. The optimization of process parameters, particularly air temperature, was done with subsequent mathematical modeling of the process and assessment of quality parameters by retention of physicochemical properties and antioxidant capacity of the fruit powder. Sixty degree Celsius was found to be the optimum temperature, and Henderson and Pabis model showed best fit to the drying characteristics data (R2 = 0.99). Diffusivity characteristics of moisture during drying were also studied. As drying temperature was increased, total color difference and rehydration ratio decreased, whereas non-enzymatic browning index, total phenolic content, and total antioxidant activity showed increase that was attributed to inhibition of oxidative enzymes and biochemical changes. Dried passion fruit powder showed overall acceptability in terms of organoleptic properties and total antioxidant activity.
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Articles in the same Issue
- Masthead
- Masthead
- Drying Kinetics, Biochemical and Functional Properties of Products in Convective Drying ofAnchovy (Engraulis anchoita) Fillets
- A Rheological Model for Cupuassu (Theobroma grandiflorum) Pulp at Different Concentrations and Temperatures
- Pear Drying: Thermodynamics Studies and Coefficients of Convective Heat and Mass Transfer
- Evaluation of Thin-Layer Drying Models and Artificial Neural Networks for Describing Drying Kinetics of Canola Seed in a Heat Pump Assisted Fluidized Bed Dryer
- Relating Rice Grain Quality to Conditions during Sun Drying
- Modeling of Basil Leaves Drying by GA–ANN
- Effect of Pulsed Vacuum Treatment on Mass Transfer and Mechanical Properties during Osmotic Dehydration of Pineapple Slices
- Raw Glycerol as Substrate for the Production of Yeast Biomass
- Effect of Aminoethoxyvinylglycine and Methyl Jasmonate on Individual Phenolics and Post-harvest Fruit Quality of Three Different Japanese Plums (Prunussalicina Lindell)
- Process Optimization for Foam Mat-Tray Drying of Passiflora edulis Flavicarpa Pulp and Characterization of the Dried Powder
- Evaluation of the Freezing and Thawing Cryoconcentration Process on Bioactive Compounds Present in Banana Juice from Three Different Cultivars
- Effects of Defatted Flaxseed Addition on Rheological Properties of Wheat Flour Slurry
- Disease Identification and Grading of Pomegranate Leaves Using Image Processing and Fuzzy Logic
- Calculation of the Effective Diffusion Coefficients in Drying of Chemical and Mechanical Pretreated Rosehip Fruits (Rosa eglanteria L.) with Selected Mass Transfer Models
- Assessment of the Physico-mechanical, Chemical and Colour Characteristics of Potatoes Depending on Tuber Size and Cultivar
- Moisture Sorption Characteristics of Dakuwa (Nigerian Cereal/Groundnut Snack)
- A New Alternative Real-Time Method to Monitoring Dough Behavior during Processing Using Wireless Sensor Technology
