Effect of hot air and hot air assisted microwave drying on drying kinetics and quality of red and white pitaya slices

Original scientific paper

Authors

  • Pınar Şengün Food Engineering Department, Faculty of Engineering, University of Pamukkale, 20160 Kinikli, Denizli, Turkey
  • Çetin Kadakal Food Engineering Department, Faculty of Engineering, University of Pamukkale, 20160 Kinikli, Denizli, Turkey

DOI:

https://doi.org/10.2298/CICEQ241107007S

Keywords:

Pitaya, drying, effective diffusion, mathematical modelling, microstructure

Abstract

In this study, mathematical modelling, drying kinetics, rehydration ratio (RR), shrinkage ratio (SR), color change (∆E), total phenolic content (TPC), antioxidant activity (AA) and microstructural examination of red and white pitaya fruits dried by hot air drying (HAD) and hot air assisted microwave drying (HA-MWD) methods were conducted. In the HAD and HA-MWD methods, the effective diffusion coefficient (Deff) increased as the drying time shortened. While the Page model provides the best fit to HA-MWD curves, HAD curves are also appropriately defined by the Parabolic Model. The RR value was found to be higher in the HA-MWD method. TPC values of fresh red and white pitaya fruits were calculated as 389.71±0.80 and 310.11±0.42 mg GAE 100 g-1 DM, respectively. The highest TPC value in HA drying was determined as 251.35±0.35 mg GAE 100 g-1 DM at 70 °C. In the HA-MWD method, TPC and AA decreased due to the increase in microwave power. In SEM monitoring, it was observed that crack and pore sizes increased with the temperature increase in HAD for both fruit types. The increase in microwave power caused more damage to the structure in the HA-MWD method. 

References

1. Y. Jiang, W. Yang, J. Taiwan Soc. Hort. Sci. 61(2) (2015) 69-77. https://www.cabidigitallibrary.org/doi/full/10.5555/20153443495

2. N. Sengkhamparn, N. Chanshotikul, C. Assawajitpukdee, T. Khamjae, Int. Food Res. J. 20(4) (2013) 1595-1600. http://ifrj.upm.edu.my/20%20(04)%202013/12%20IFRJ%2020%20(04)%202013%20Nopaporn%20(484).pdf

3. E. Barcelon, L. Carreon, J. Guillermo, E. Jacob, S. Jocson, J.G. Panopio, S. Rosalinas, Aust. J. Basic Appl. Sci. 9(2) (2015) 18-21. https://www.ajbasweb.com/old/ajbas/2015/February/18-21.pdf

4. U. Metin, A. Gezici, Osmaniye Korkut Ata Univ. Fen Bilimleri Enst. Derg. 4(2) (2021) 149-157. https://doi.org/10.47495/okufbed.894470

5. W. Liaotrakoon, N. De Clercq, V. Van Hoed, D. Van de Walle, B. Lewille, K. Dewettinck, Food Bioprocess Technol. 6 (2013) 416-430. https://doi.org/10.1007/s11947-011-0722-4

6. H. Jiang, W. Zhang, X. Li, C. Shu, W. Jiang, J. Cao, Trends Food Sci. Technol. 116 (2021) 199-217. https://doi.org/10.1016/j.tifs.2021.06.040

7. E.J. Bassey, J.H. Cheng, D.W. Sun, Food Chem. 375 (2022) 131886. https://doi.org/10.1016/j.foodchem.2021.131886

8. G.V.S. Raj, K.K. Dash, Food Sci. Biotechnol. 31(5) (2022) 549-560. https://doi.org/10.1007/s10068-022-01057-4

9. C. Talens, S. Alvarez-Sabatel, Y. Rios, R. Rodriguez, Innov. Food Sci. Emerg. Technol. 44 (2017) 83-88. https://doi.org/10.1016/j.ifset.2017.07.011

10. J.R.D.J. Junqueira, J.L.G. Corrêa, D.B. Ernesto, J. Food Process. Preserv. 41(6) (2017) e13250. https://doi.org/10.1111/jfpp.13250

11. W.A.M. McMinn, J. Food Eng. 72 (2006) 113-123. https://doi.org/10.1016/J.JFOODENG.2004.11.025

12. N. Kutlu, A. İşci, Ö.Ş. Demirkol, Gıda 40(1) (2015) 39-46. https://doi.org/10.15237/gida.GD14031

13. F.B. Tepe, T.K. Tepe, A. Ekinci, Assoc. Chem. Eng. 28(2) (2022) 151-159. https://doi.org/10.2298/CICEQ210126026T

14. J. Crank, The mathematics of diffusion, Clarendon Press, Oxford, (1975). https://www-eng.lbl.gov/~shuman/NEXT/MATERIALS&COMPONENTS/Xe_damage/Crank-The-Mathematics-of-Diffusion.pdf

15. E. Demiray, A. Seker, Y. Tulek, Heat Mass. Transf. 53(5) (2017) 1817-1827. https://doi.org/10.1007/s00231-016-1943-x

16. T.K. Tepe, Biomass Convers. Biorefin. 14 (2024) 13513-13531. https://doi.org/10.1007/s13399-024-05562-w

17. V.L. Singleton, J.A. Rossi, Am. J. Enol. Vitic. 16 (1965) 144-158. http://doi.org/10.5344/ajev.1965.16.3.144

18. K. Thaipong, U. Boonprakob, K. Crosby, L. CisnerosZevallos, D.H. Byrne, J. Food Compos. Anal. 19(6-7) (2006) 669-675. https://doi.org/10.1016/j.jfca.2006.01.003

19. Y. Tian, Y. Zhao, J. Huang, H. Zeng, Food Chem. 197 (2016) 714-722. https://doi.org/10.1016/j.foodchem.2015.11.029

20. N. Çetin, S. Günaydın, K. Karaman, C. Sağlam, Curr. Trends Nat. Sci. 11(21) (2022) 79-87. https://doi.org/10.47068/ctns.2022.v11i21.008

21. N.F.M Nordin, I. Puspasari, S.M. Tasirin, W.R.W. Daud, Y. Gariépy, M.Z.M. Talib, Iran. J. Energy Environ. 5(3) (2014) 313-322. https://doi.org/10.5829/idosi.ijee.2014.05.03.11

22. A. Ayala-Aponte, L. Serna-Cock, J. Libreros-Triana, C. Prieto, K. Di Scala, DYNA 81 (2014) 145-151 http://doi.org/10.15446/dyna.v81n188.41321

23. M.M. Heydari, T. Najib, O. Baik, K. Tu, V. Meda, Curr. Res. Food Sci. 5 (2021) 73-83. https://doi.org/10.1016/j.crfs.2021.12.008

24. M. Sarobol, P. Sarobol, S. Teeta, W. Pharanat, J. Phys.: Conf. Ser. 1144(1) (2018) 012062. https://doi.org/10.1088/1742-6596/1144/1/012062

25. I.M.R. Ataides, D.E.C. De Oliveria, W.N.F. Junior, O. Resende, W.D. Quequeto, V.P. Romani, Food Sci. Technol. 43 (2023) 1-8. https://doi.org/10.5327/fst.26323

26. F.S.D. Santos, R.M. de Figueirêdo, A.J.D.M. Queiroz, D.D.C. Santos, Rev. Bras. Eng. Agric. Ambiental 21 (2017) 872-877. https://doi.org/10.1590/1807-1929/agriambi.v21n12p872-877

27. Z. Zhang, L. Han, T. Jin, Open Phys. 20(1) (2022) 1162-1175. https://doi.org/10.1515/phys-2022-0206

28. D. Wang, Y. Wang, R. Pandiselvam, D. Su, H. Xu, Food Bioproc. Tech. (2024) 1-19. https://doi.org/10.1007/s11947-024-03402-3

29. Y. Yu, Y. Chen, Y. Wang, X. Sun, Y. Guo, D. Su, H. Xu, Innov. Food Sci. Emerg. Technol. 97 (2024) 103824. https://doi.org/10.1016/j.ifset.2024.103824

30. E. Horuz, M. Maskan, J. Food Sci. Technol. 52 (2015) 285-293. https://doi.org/10.1007/s13197-013-1032-9

31. İ. Doymaz, Chem. Eng. Commun. 203(5) (2016) 599-608. https://doi.org/10.1080/00986445.2015.1056299

32. Q. Wang, S. Li, X. Han, Y. Ni, D. Zhao, J. Hao, Food Sci. Technol. 107 (2019) 236-242. https://doi.org/10.1016/j.lwt.2019.03.020

33. J.Y. Yi, J. Lyu, J.F. Bi, L.Y. Zhou, M. Zhou, J. Food Process Preserv. 41(6) (2017) e13300. https://doi.org/10.1111/jfpp.13300

34. N. Aghilinategh, S. Rafiee, A. Gholikhani, S. Hosseinpur, M. Omid, S.S. Mohtasebi, N. Maleki, Food Sci. Nutr. 3(6) (2015) 519-526. https://doi.org/10.1002/fsn3.241

35. S.H. Miraei Ashtiani, B. Sturm, A. Nasirahmadi, Heat Mass Transfer 54 (2018) 915-927. https://doi.org/10.1007/s00231-017-2187-0

36. H. Dadhaneeya, R.K. Kesavan, B.S. Inbaraj, M. Sharma, S. Kamma, P.K. Nayak, K. Sridhar, Foods 12(7) (2023) 1387. https://doi.org/10.3390/foods12071387

37. M. Angonese, G.E. Motta, N.S. de Farias, L. Molognoni, H. Daguer, P. Brugnerotto, A.C.O. Costa, C.M.O. Müller, Food Sci. Technol. 149 (2021) 111924. https://doi.org/10.1016/j.lwt.2021.111924

38. S. Sahin, E. Elhussein, M. Bilgin, J.M. Lorenzo, F.J. Barba, J. Food Process Preserv. 42(5) (2018) e13604. https://doi.org/10.1111/jfpp.13604

39. N.A. Al-Mekhlafi, A. Mediani, N.H. Ismail, F. Abas, T. Dymerski, M. Lubinska-Szczygeł, S. Vearasilp, S. Gorinstein, Microchem. J. 160 (2021) 105687. https://doi.org/10.1016/j.microc.2020.105687

40. W. Liaotrakoon, Doctoral Thesis, Ghent University (2013). https://biblio.ugent.be/publication/4093845

41. K.H. Lee, T.Y. Wu, L.F. Siow, Int J Food Sci. Technol. 48(11) (2013) 2391-2399. https://doi.org/10.1111/ijfs.12230

42. M. Ganesapillai, I. Regupathi, T. Murugesan, Chem. Prod. Process Model. 6(1) (2011). https://doi.org/10.2202/1934-2659.1479

43. N. Izli, E. Isik, Int. J. Food Prop. 18(2) (2015) 241-249. https://doi.org/10.1080/10942912.2013.829492

Cover

Downloads

Published

12.04.2025

Issue

Articles in Press

Section

Articles

License

Copyright (c) 2023 Pınar Şengün, Çetin Kadakal

Creative Commons License

This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Authors who publish with this journal agree to the following terms:

Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.

Authors grant to the Publisher the following rights to the manuscript, including any supplemental material, and any parts, extracts or elements thereof:

  • the right to reproduce and distribute the Manuscript in printed form, including print-on-demand;
  • the right to produce prepublications, reprints, and special editions of the Manuscript;
  • the right to translate the Manuscript into other languages;
  • the right to reproduce the Manuscript using photomechanical or similar means including, but not limited to photocopy, and the right to distribute these reproductions;
  • the right to reproduce and distribute the Manuscript electronically or optically on any and all data carriers or storage media – especially in machine readable/digitalized form on data carriers such as hard drive, CD-Rom, DVD, Blu-ray Disc (BD), Mini-Disk, data tape – and the right to reproduce and distribute the Article via these data carriers; 
  • the right to store the Manuscript in databases, including online databases, and the right of transmission of the Manuscript in all technical systems and modes;
  • the right to make the Manuscript available to the public or to closed user groups on individual demand, for use on monitors or other readers (including e-books), and in printable form for the user, either via the internet, other online services, or via internal or external networks.

How to Cite

Effect of hot air and hot air assisted microwave drying on drying kinetics and quality of red and white pitaya slices: Original scientific paper. (2025). Chemical Industry & Chemical Engineering Quarterly. https://doi.org/10.2298/CICEQ241107007S

Funding data

Similar Articles

11-20 of 43

You may also start an advanced similarity search for this article.