Convective Air Drying of Spondias Dulcis and Product Quality
-
Cheak Theng Ee
,
Sze Pheng Ong
Abstract
Kedondong (Spondias dulcis) contains polyphenols, vitamin C and carotenoids which are beneficial to human health. Fresh kedondong has short shelf life and drying is an option to preserve the fruit in dried form to avoid spoilage. In this research, kedondong slices were dried at three temperatures (60 °C, 70 °C and 80 °C) using convective air and RH was fixed at 30 %. High drying temperature facilitated faster drying rate but resulted in poor product quality when compared to freeze dried samples. Drying rates were observed only occurred within falling rates period. Effective diffusivities were estimated in the order of magnitude 10–7 - 10–9 m2/s based on Fick’s second law. Quality assessment showed that samples dried at 60 °C had the lowest hardness and the highest total polyphenols content was observed from samples dried at 80 °C. In addition, kedondong flavour note was found favourable from samples dried at 70 °C and 80 °C based on penalty analyses.
Nomenclature
| De | Effective diffusivity | m2/s |
| Fo | Fourier number | – |
| L | Half thickness | m |
| RH | Relative humidity | % |
| R | Universal gas constant | J/(mol.K) |
| T | Temperature | °C |
| t | Time | s |
| X | Moisture content | g H2O/g dry solid |
| FD | Freeze drying | – |
| GAE | Gallic acid equivalent | – |
| HA | Hot air drying | – |
| JAR | Just about right | – |
| TPC | Total polyphenols content | – |
| Subscripts | ||
| o | initial | – |
| e | equilibrium | – |
| i | time i | – |
| bd | bone dry solid | – |
Acknowledgements
The project is funded by Crops for the Future - University of Nottingham Malaysian Campus Doctoral Training Program (CFF-UNMC DTP), FoodPLUS research program. Thanks to UCSI University for the utilization of the sensory facilities and the student panels that participated in the sensory evaluation session.
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Articles in the same Issue
- Electronic Instrumentation and Computational Simulation to Evaluate the Combined Use of Microwave and Infrared Technologies for Reheating Biphasic Foods
- Influence of Ultrasonic Power and Ultrasonic Time on the Physicochemical and Functional Properties of Whey Protein Isolate
- Emulsifying Properties of Tremella Fuciformis: A Novel Promising Food Emulsifier
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