Vacuum Drying Kinetics of Mango (Mangifera indica L. Var.) Slices
Abstract
The purpose of this research was to study the effect of drying conditions on drying kinetics and physical qualities of vacuum-dried Bao Mango. Drying experiments were carried out at the different drying temperatures (60°C, 70°C, and 80°C at 30 mmHg) by using different shapes of fruit with vacuum drying (VD) (front of near skin (part 1,3), middle (part 2,4) and side of near skin (part 5,6)) compared with conventional convective drying method (CD). The experimental results showed that the VD method at high temperature for all three shapes of fruits showed the fastest drying time, the higher values of the effective moisture diffusivity, lower shrinkage, higher yellowness, lower hardness and higher number of pores, when compared with CD method at low-temperature drying. Consequently, the VD at drying air temperature of 80oC was suggested as the best drying condition. At this conditions, the drying time of part 2,4 5,6 and 1,3 were 300, 300 and 240 min, respectively. The suitable thin layer model for VD of mango slide with different part of 2,4 5,6 and 1,3 at 60oC were diffusion approach, Page and diffusion approach and at 70oC were diffusion approach, diffusion approach and Page, respectively. And the Page of the model showed an excellent fit with the experiment of all shapes of vacuum-dried mango for the drying temperature of 80oC. Keywords : drying kinetic, hot air, mango, structure, vacuum dryingReferences
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Nadee, A., Tirawanichakul, Y., & Tirawanichakul, S. (2012). Drying Kinetics of Pandanus Leaf by Infrared Radiation Combine Hot Air and Hot Air. Burapha Science Journal, 17(2), 130-138. (in Thai)
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Phothi, N. & Prakancharoen, S. (2011). Data Imputation Estimation Using Partial Least Squares of Structural Equation Modeling. In Proceedings of 2nd Nation Conference on Applied Computer Technology and Information System. (pp. 13-18). Bangkok: Rajamangala University of Technology Krungthep.
Qiao, F., Fang, C., Huang, L. & Zhang, S. (2013). The effect of different heating patterns on vacuum freeze- drying of litchi pulp. Journal of Food Process Engineering, 36, 407-411.
Rasouli, M., Seiiedlou, S., Ghasemzadeh, H.R., & Nalbandi, H. (2011). Convective drying of garlic (Allium sativum L.): Part I: Drying kinetics, mathematical modeling and change in color. Australian Journal of Crop Science, 5(13), 1707-1714.
Saengthongpinit, W., Luanglue, M., Somboonphol, P., & Sara, B. (2007). Pork Stick Supplemented with Pomelo Albedo Fiber. VRU Research and Development Journal, 9(2), 8-18.
Swasdisevi, T., Devahastin, S., Ngamchum, R., & Soponronnarit, S. (2007). Optimization of a drying process using infrared vacuum drying of Cavendish banana slices. Songklanakarin Journal of Science and Technology, 29, 809-816.
Tafolla-Arellano, J.C., Zheng, Y., Sun, H., Jiao, C., Ruiz-May, E., Hernández-Oñate, M.A., González-León, A., Báez-Sañudo, R., Fei, Z., Domozych, D., Rose, J.K.C., & Tiznado-Hernández, M.E. (2017). Transcriptome Analysis of Mango (Mangifera indica L.) Fruit Epidermal Peel to Identify Putative Cuticle-Associated Genes. Scientific Reports, DOI: 10.1038/srep46163.
Tirawanichakul, S., Lamaepae, S., & Tirawanichakul, Y. (2012). Combined Infrared/Microwave and Hot Air Drying for Jackfruit: Kinetics, Quality and Sensory Analysis. Burapha Science Journal, 17(1), 117-129. (in Thai)
Wang, Z., Sun, J., Liao, X., Chen, F., Zhao, G., Wu, J., & Hu, X. (2007). Mathematical modeling on hot air drying of thin layer apple pomace. Food Research International, 40(1), 39-46.
Yamsaengsung, R., Ariyapuchai, T., & Prasertsit, K. (2011). Effects of vacuum frying on structural changes of bananas. Journal of Food Engineering, 106(4), 298-305.
Zakipour, E., & Hamidi, Z. (2011). Vacuum drying characteristics of some vegetables. Iranian Journal of Chemistry and Chemical Engineering, 30(4), 97-105.
Bouraoui, M., Richard, P., & Durance, T. (1994). Microwave and convective drying of potato slices. Journal of Food Process Engineering, 17, 353–363.
Chawla, C., Kaur, D., Oberoi, D.P.S., & Sogi, D.S. (2008). Drying characteristics, sorption isotherms and lycopene retention of tomato pulp. Drying Technology, 26(10), 1257-1264.
Crank, J. (1975). The mathematics of diffusion (2nd ed.). Oxford, UK: Clarendon Press.
Jaya, S. & Das, H.A. (2003). A vacuum drying model for mango pulp. Drying Technology, 21, 1215-1234.
Junlakan, w., Tirawanichakul, S., & Yamsaengsung, R. (2017). Effects of vacuum drying on structural changes of bananas, pineapples, and apples. Journal of Food Processing and Preservation, DOI: 10.1111/jfpp.13264.
Kin Dee U Dee. (2015). Health and Trend everyday modern health. Retrieved June 7, 2017, from http://www.healthandtrend.com/slimming/slim-food/menu-prevent-fat-embolism
Nadee, A., Tirawanichakul, Y., & Tirawanichakul, S. (2012). Drying Kinetics of Pandanus Leaf by Infrared Radiation Combine Hot Air and Hot Air. Burapha Science Journal, 17(2), 130-138. (in Thai)
National Food Institute. (2007). TIS 919-2532: Dried/dehydrated fruit. Retrieved June 7, 2017, from http://iiu.oie.go.th/food/Food%20Document%20Library/Forms/AllItems.aspx
Nimmol, C., Devahastin, S., Swasdisevi, T., & Soponronnarit, S. (2007). Drying of banana slices using combined
low-pressure superheated steam and far-infrared radiation. Journal of Food Engineering, 81(3), 624–633.
Phothi, N. & Prakancharoen, S. (2011). Data Imputation Estimation Using Partial Least Squares of Structural Equation Modeling. In Proceedings of 2nd Nation Conference on Applied Computer Technology and Information System. (pp. 13-18). Bangkok: Rajamangala University of Technology Krungthep.
Qiao, F., Fang, C., Huang, L. & Zhang, S. (2013). The effect of different heating patterns on vacuum freeze- drying of litchi pulp. Journal of Food Process Engineering, 36, 407-411.
Rasouli, M., Seiiedlou, S., Ghasemzadeh, H.R., & Nalbandi, H. (2011). Convective drying of garlic (Allium sativum L.): Part I: Drying kinetics, mathematical modeling and change in color. Australian Journal of Crop Science, 5(13), 1707-1714.
Saengthongpinit, W., Luanglue, M., Somboonphol, P., & Sara, B. (2007). Pork Stick Supplemented with Pomelo Albedo Fiber. VRU Research and Development Journal, 9(2), 8-18.
Swasdisevi, T., Devahastin, S., Ngamchum, R., & Soponronnarit, S. (2007). Optimization of a drying process using infrared vacuum drying of Cavendish banana slices. Songklanakarin Journal of Science and Technology, 29, 809-816.
Tafolla-Arellano, J.C., Zheng, Y., Sun, H., Jiao, C., Ruiz-May, E., Hernández-Oñate, M.A., González-León, A., Báez-Sañudo, R., Fei, Z., Domozych, D., Rose, J.K.C., & Tiznado-Hernández, M.E. (2017). Transcriptome Analysis of Mango (Mangifera indica L.) Fruit Epidermal Peel to Identify Putative Cuticle-Associated Genes. Scientific Reports, DOI: 10.1038/srep46163.
Tirawanichakul, S., Lamaepae, S., & Tirawanichakul, Y. (2012). Combined Infrared/Microwave and Hot Air Drying for Jackfruit: Kinetics, Quality and Sensory Analysis. Burapha Science Journal, 17(1), 117-129. (in Thai)
Wang, Z., Sun, J., Liao, X., Chen, F., Zhao, G., Wu, J., & Hu, X. (2007). Mathematical modeling on hot air drying of thin layer apple pomace. Food Research International, 40(1), 39-46.
Yamsaengsung, R., Ariyapuchai, T., & Prasertsit, K. (2011). Effects of vacuum frying on structural changes of bananas. Journal of Food Engineering, 106(4), 298-305.
Zakipour, E., & Hamidi, Z. (2011). Vacuum drying characteristics of some vegetables. Iranian Journal of Chemistry and Chemical Engineering, 30(4), 97-105.
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Published
2017-10-03
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