Hot air convective drying of hog plum fruit (Spondias mombin): effects of physical and edible-oil-aided chemical pretreatments on drying and quality characteristics

This aim of this study was to evaluate the effects of pretreatments and temperature on the hot air drying characteristics of hog plum fruits. Hog plum fruits were pretreated with olive oil/K2CO3 or sunflower oil/K2CO3 at 28 °C and olive oil/NaOH cum blanching at 96 °C for 15s, hot water at 96 °C for...

Descripción completa

Guardado en:

Detalles Bibliográficos
Autores principales:	John O. Ojediran, Clinton E. Okonkwo, Abiola F. Olaniran, Yetunde M. Iranloye, Adejoke D. Adewumi, Oluwakemi Erinle, Yemisi Tokunbo Afolabi, Oladayo Adeyi, Abiola Adeyi
Formato:	article
Lenguaje:	EN
Publicado:	Elsevier 2021
Materias:	Edible-oil-aided chemical pretreatment Hot air convective drying Total antioxidant capacity Total phenolic compound Rehydration kinetic Activation energy Science (General) Q1-390 Social sciences (General) H1-99
Acceso en línea:	https://doaj.org/article/44771bd7110e4734be3e914c22953966
Etiquetas:	Agregar Etiqueta Sin Etiquetas, Sea el primero en etiquetar este registro!

id	oai:doaj.org-article:44771bd7110e4734be3e914c22953966
record_format	dspace
spelling	oai:doaj.org-article:44771bd7110e4734be3e914c229539662021-12-02T05:02:34ZHot air convective drying of hog plum fruit (Spondias mombin): effects of physical and edible-oil-aided chemical pretreatments on drying and quality characteristics2405-844010.1016/j.heliyon.2021.e08312https://doaj.org/article/44771bd7110e4734be3e914c229539662021-11-01T00:00:00Zhttp://www.sciencedirect.com/science/article/pii/S2405844021024154https://doaj.org/toc/2405-8440This aim of this study was to evaluate the effects of pretreatments and temperature on the hot air drying characteristics of hog plum fruits. Hog plum fruits were pretreated with olive oil/K2CO3 or sunflower oil/K2CO3 at 28 °C and olive oil/NaOH cum blanching at 96 °C for 15s, hot water at 96 °C for 15s, and dried in a hot air drier at 50, 60, and 70 °C. Mathematical models were used to fit the data of drying and rehydration kinetics. Results showed that increase in temperature reduced drying time, increased effective diffusivity and shrinkage. Sunflower oil aided chemical pretreated sample had the shortest drying time (780 min) and highest effective diffusivity (6.3 × 10−8 m2/s) at 60 °C, faster rehydration ability at 60 °C, highest retention rate for ascorbic acid (15 %), phenolic content (29 %), and antioxidant activity (12.3 %), while olive oil aided chemical (K2CO3) pretreated sample had the shortest drying time at 50 °C (990 min) and 70 °C (600 min), lowest shrinkage (48.5 %), slower rehydration capacity at 40 °C, and lowest colour change (ΔE = 11.5). Modified Henderson and Pabis and Vega-Gálvez were superior to other fitting models in predicting the drying and rehydration kinetics. Sunflower oil/K2CO3 pretreatment could help improve the drying and quality characteristics of hog plum.John O. OjediranClinton E. OkonkwoAbiola F. OlaniranYetunde M. IranloyeAdejoke D. AdewumiOluwakemi ErinleYemisi Tokunbo AfolabiOladayo AdeyiAbiola AdeyiElsevierarticleEdible-oil-aided chemical pretreatmentHot air convective dryingTotal antioxidant capacityTotal phenolic compoundRehydration kineticActivation energyScience (General)Q1-390Social sciences (General)H1-99ENHeliyon, Vol 7, Iss 11, Pp e08312- (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	Edible-oil-aided chemical pretreatment Hot air convective drying Total antioxidant capacity Total phenolic compound Rehydration kinetic Activation energy Science (General) Q1-390 Social sciences (General) H1-99
spellingShingle	Edible-oil-aided chemical pretreatment Hot air convective drying Total antioxidant capacity Total phenolic compound Rehydration kinetic Activation energy Science (General) Q1-390 Social sciences (General) H1-99 John O. Ojediran Clinton E. Okonkwo Abiola F. Olaniran Yetunde M. Iranloye Adejoke D. Adewumi Oluwakemi Erinle Yemisi Tokunbo Afolabi Oladayo Adeyi Abiola Adeyi Hot air convective drying of hog plum fruit (Spondias mombin): effects of physical and edible-oil-aided chemical pretreatments on drying and quality characteristics
description	This aim of this study was to evaluate the effects of pretreatments and temperature on the hot air drying characteristics of hog plum fruits. Hog plum fruits were pretreated with olive oil/K2CO3 or sunflower oil/K2CO3 at 28 °C and olive oil/NaOH cum blanching at 96 °C for 15s, hot water at 96 °C for 15s, and dried in a hot air drier at 50, 60, and 70 °C. Mathematical models were used to fit the data of drying and rehydration kinetics. Results showed that increase in temperature reduced drying time, increased effective diffusivity and shrinkage. Sunflower oil aided chemical pretreated sample had the shortest drying time (780 min) and highest effective diffusivity (6.3 × 10−8 m2/s) at 60 °C, faster rehydration ability at 60 °C, highest retention rate for ascorbic acid (15 %), phenolic content (29 %), and antioxidant activity (12.3 %), while olive oil aided chemical (K2CO3) pretreated sample had the shortest drying time at 50 °C (990 min) and 70 °C (600 min), lowest shrinkage (48.5 %), slower rehydration capacity at 40 °C, and lowest colour change (ΔE = 11.5). Modified Henderson and Pabis and Vega-Gálvez were superior to other fitting models in predicting the drying and rehydration kinetics. Sunflower oil/K2CO3 pretreatment could help improve the drying and quality characteristics of hog plum.
format	article
author	John O. Ojediran Clinton E. Okonkwo Abiola F. Olaniran Yetunde M. Iranloye Adejoke D. Adewumi Oluwakemi Erinle Yemisi Tokunbo Afolabi Oladayo Adeyi Abiola Adeyi
author_facet	John O. Ojediran Clinton E. Okonkwo Abiola F. Olaniran Yetunde M. Iranloye Adejoke D. Adewumi Oluwakemi Erinle Yemisi Tokunbo Afolabi Oladayo Adeyi Abiola Adeyi
author_sort	John O. Ojediran
title	Hot air convective drying of hog plum fruit (Spondias mombin): effects of physical and edible-oil-aided chemical pretreatments on drying and quality characteristics
title_short	Hot air convective drying of hog plum fruit (Spondias mombin): effects of physical and edible-oil-aided chemical pretreatments on drying and quality characteristics
title_full	Hot air convective drying of hog plum fruit (Spondias mombin): effects of physical and edible-oil-aided chemical pretreatments on drying and quality characteristics
title_fullStr	Hot air convective drying of hog plum fruit (Spondias mombin): effects of physical and edible-oil-aided chemical pretreatments on drying and quality characteristics
title_full_unstemmed	Hot air convective drying of hog plum fruit (Spondias mombin): effects of physical and edible-oil-aided chemical pretreatments on drying and quality characteristics
title_sort	hot air convective drying of hog plum fruit (spondias mombin): effects of physical and edible-oil-aided chemical pretreatments on drying and quality characteristics
publisher	Elsevier
publishDate	2021
url	https://doaj.org/article/44771bd7110e4734be3e914c22953966
work_keys_str_mv	AT johnoojediran hotairconvectivedryingofhogplumfruitspondiasmombineffectsofphysicalandedibleoilaidedchemicalpretreatmentsondryingandqualitycharacteristics AT clintoneokonkwo hotairconvectivedryingofhogplumfruitspondiasmombineffectsofphysicalandedibleoilaidedchemicalpretreatmentsondryingandqualitycharacteristics AT abiolafolaniran hotairconvectivedryingofhogplumfruitspondiasmombineffectsofphysicalandedibleoilaidedchemicalpretreatmentsondryingandqualitycharacteristics AT yetundemiranloye hotairconvectivedryingofhogplumfruitspondiasmombineffectsofphysicalandedibleoilaidedchemicalpretreatmentsondryingandqualitycharacteristics AT adejokedadewumi hotairconvectivedryingofhogplumfruitspondiasmombineffectsofphysicalandedibleoilaidedchemicalpretreatmentsondryingandqualitycharacteristics AT oluwakemierinle hotairconvectivedryingofhogplumfruitspondiasmombineffectsofphysicalandedibleoilaidedchemicalpretreatmentsondryingandqualitycharacteristics AT yemisitokunboafolabi hotairconvectivedryingofhogplumfruitspondiasmombineffectsofphysicalandedibleoilaidedchemicalpretreatmentsondryingandqualitycharacteristics AT oladayoadeyi hotairconvectivedryingofhogplumfruitspondiasmombineffectsofphysicalandedibleoilaidedchemicalpretreatmentsondryingandqualitycharacteristics AT abiolaadeyi hotairconvectivedryingofhogplumfruitspondiasmombineffectsofphysicalandedibleoilaidedchemicalpretreatmentsondryingandqualitycharacteristics
_version_	1718400705341947904

Hot air convective drying of hog plum fruit (Spondias mombin): effects of physical and edible-oil-aided chemical pretreatments on drying and quality characteristics

Ejemplares similares