NDLI: Simultaneous time-temperature-thickness superposition theoretical and statistical modelling of convective drying of guava

Content Provider	Springer Nature Link
Author	Kek, Siok Peng Chin, Nyuk Ling Yusof, Yus Aniza
Copyright Year	2013
Abstract	Modelling studies of guava drying and quality are presented using theoretical and statistical models by varying temperature from 55 to 75 °C and slice thickness from 3 to 9 mm. The quality of dried fruit was measured for its water activity, colour, vitamin C, and texture. The superposition technique with Midilli-Kucuk model showed efficiency in modelling the drying process with R $^{ 2 }$ = 0.9991. The second-order polynomial equations adequately described the quality of dried guava with regression coefficient, R $^{ 2 }$ > 0.7. Drying time was a good function of temperature and thickness (P < 0.001); water activity, colour and vitamin C showed strong dependence on temperature (P < 0.1); while texture was mainly influenced by its thickness (P < 0.005). The optimum drying temperature of 70 °C at slice thickness of 6 mm was determined using the desirability function method. Simultaneous modelling using the theoretical and statistical drying models provides information on water diffusion and evaporation with the drying responses and factors.
Starting Page	3609
Ending Page	3622
Page Count	14
File Format	PDF
ISSN	00221155
Journal	Journal of Food Science and Technology
Volume Number	51
Issue Number	12
e-ISSN	09758402
Language	English
Publisher	Springer India
Publisher Date	2013-01-22
Publisher Place	India
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Guava Modelling Drying Optimisation Time-temperature superposition technique Food Science Nutrition Chemistry/Food Science
Content Type	Text
Resource Type	Article
Subject	Food Science

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