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Effect of pulp layer thickness and drying temperature on the drying kinetics and physicochemical quality of tree tomato (Solanum betaceum) powder | ||
| Journal of Food and Bioprocess Engineering | ||
| مقاله 5، دوره 8، شماره 1، اسفند 2025، صفحه 33-44 اصل مقاله (1.08 M) | ||
| نوع مقاله: Original research | ||
| شناسه دیجیتال (DOI): 10.22059/jfabe.2025.397640.1204 | ||
| نویسندگان | ||
| Isaac M. Maitha* 1؛ Michael W. Okoth1؛ Lucy G. Njue1؛ Duncan O. Mbuge2 | ||
| 1Department of Food Science, Nutrition and Technology, University of Nairobi, Kenya | ||
| 2Department of Environmental and Biosystems Engineering, University of Nairobi, Kenya | ||
| چکیده | ||
| Tree tomato fruits are seasonal and highly nutritious; however, a significant portion of the produce is for immediate consumption owing to their perishability and inadequate preservation methods. To our knowledge, there are no studies that have been conducted on the drying kinetics of tree tomato pulp. Four different pulp layer thicknesses (2, 4, 6, and 8 mm) were dried using a convective oven at air velocities of 15 m/s, set at temperatures of 40, 50, and 60 °C, and then ground into powder. The quality of the powder, drying curves, and the best-fit drying kinetic model to predict the drying behavior were determined. Drying curves across the different temperatures demonstrated that higher temperatures accelerated the drying process for all thicknesses. At 60 °C, materials across all thicknesses showed a rapid reduction in moisture ratio (MR), indicating a faster moisture removal rate. Thicker samples had notably higher MRs across all time points than thinner samples, signifying slower drying rates. The inverse relationship between thickness and drying rate was attributed to increased resistance to moisture diffusion in thicker layers, which slowed the internal water movement to the surface of the materials, decreasing the overall drying rate. Water activity for the dried samples was below 0.6, indicating the product was microbiologically and chemically stable. There was a significant difference for vitamin C, total phenols, and hygroscopicity across the drying temperatures (p < 0.05). Samples dried at a temperature of 60 °C recorded higher total phenols, while the hygroscopicity decreased with an increase in temperature. Lower values of vitamin C were recorded at lower drying temperatures. | ||
| کلیدواژهها | ||
| Drying kinetics؛ Pulp layer thickness؛ Moisture ratio؛ Temperature؛ Tree tomato powder | ||
| مراجع | ||
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