The kinetics of nutritional quality changes during winter jujube slices drying process
Main Article Content
Keywords
activation energy, air velocity, drying temperature, drying time, Weibull model
Abstract
The purpose of this research is to investigate the kinetics of nutrient’s change (vitamin C, reducing sugar, and total acidity) of winter jujube slices that are submitted to drying at different temperatures (55, 60, 65, and 70°C) and air velocities (3, 6, and 9 m/s) during the air-impingement drying process. Results showed that the content of vitamin C and reducing sugar, and total acidity decreased with increasing drying time. Furthermore, analysis of variance indicated that the drying temperature, air velocity, and time had a significant effect on the loss of vitamin C and reducing sugar, and on total acidity (P < 0.05). Zero-order, first-order, and Weibull models were used to fit the experimental data, Weibull model was considered as the most suitable one for the degradation kinetics of vitamin C and reducing sugar, and change of total acidity in samples dried at different temperatures and air velocities. According to the Arrhenius formula, the activation energy of vitamin C, reducing sugar, and total acidity change kinetics were 63.78, 36.48, and 153.51 kJ/mol, respectively. This research can provide some references for enhancing dried product quality in the jujube drying industry.
References
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Goula AM, Adamopoulos KG. Modeling the rehydration process of dried tomato. Drying Technol. 2009;27(10):1078–88. 10.1080/07373930903218677
Goyal RK, Kingsly ARP, Manikantan MR, Ilyas SM. Mathematical modelling of thin layer drying kinetics of plum in a tunnel dryer. J Food Eng. 2007;79(1):176–80. 10.1016/j.jfoodeng.2006.01.041
Hawlader MNA, Perera CO, Tian M, Yeo KL. Drying of guava and papaya: Impact of different drying methods. Drying Technol. 2006;24 (1):77–87. 10.1080/07373930500538725
He X, Liu J, Cheng Ll, Wang Bj. Quality properties of crispy winter jujube dried by explosion puffing drying. Int J Food Eng. 2013;9(1):99–106. 10.1515/ijfe-2012-0157
Jahan R, Islam M, Akter F, Alim M, Islam M. Mechanical and osmotic dehydration behavior of pineapple and retention of vitamin C. Fundam Appl Agric. 2019;4(1):723-34. 10.5455/faa.15862
Kaya A, Aydin O, Kolayli S. Effect of different drying conditions on the vitamin C (ascorbic acid) content of Hayward kiwifruits (Actinidia deliciosa Panch). Food Bioprod Processing. 2010;88:165–73. 10.1016/j.fbp.2008.12.001.
Marfil PHM, Santos EM, Telis VRN. Ascorbic acid degradation kinetics in tomatoes at different drying conditions. LWT-Food Sci Technol. 2008;41(9):1642–7. 10.1016/j.lwt.2007.11.003
Mujumdar AS. Handbook of industrial drying. Boca Raton: CRC Press; 2006.
Mujumdar AS, Law CL. Drying technology: Trends and applications in postharvest processing. Food Bioprocess Technol. 2010;3(6):843–52. 10.1007/s11947-010-0353-1
Ong SP, Law CL, Hii CL. Effect of pre-treatment and drying method on colour degradation kinetics of dried salak fruit during storage. Food Bioprocess Technol. 2012;5(6):2331–41. 10.1007/s11947-011-0647-y
Prajapati VK, Nema PK, Rathore SS. Effect of pretreatment and drying methods on quality of value-added dried aonla (Emblica officinalis Gaertn) shreds. J Food Sci Technol. 2011;48(1):45–52. 10.1007/s13197-010-0124-z.
Pu YF, Ding T, Wang WJ, Xiang YJ, Ye X, Li M, et al. Effect of harvest, drying and storage on the bitterness, moisture, sugar, free amino acidities and phenolic compounds of jujube fruit (Zizyphus jujube cv. Junzao). J Sci Food Agric. 2017;98(02):628–34. 10.1002/jsfa.8507
Qiu G, Wang D, Song X, Deng Y, Zhao Y. Degradation kinetics and antioxidant capacity of anthocyanins in air-impingement jet dried purple potato slices–ScienceDirect. Food Res Int. 2018;105:121–28. 10.1016/j.foodres.2017.10.050
Santos PHS, Silva MA. Retention of vitamin C in drying processes of fruits and vegetables: A review. Drying Technol. 2008;26:1421–37. 10.1080/07373930802458911
Santos PHS, Silva MA. Kinetics of l-ascorbic acid degradation in pineapple drying under ethanolic atmosphere. Drying Technol. 2009;27(9):947–54. 10.1080/07373930902901950
Seyedein SH, Hasan M, Mujumdar AS. Turbulent flow and heat transfer from confined multiple impinging slot jet. Numeri Heat Transfer. 1995;27(1):35–51. 10.1080/10407789508913687
Uribe E, Vega-Gálvez A, Scala KD, Oyanadel R, Miranda M. Characteristics of convective drying of pepino fruit (Solanum muricatum ait.): Application of Weibull distribution. Food Bioprocess Technol. 2011;4(8):1349–56. 10.1007/s11947-009-0230-y
Vega-Gálvez A, Lemus-Mondaca R, Bilbao-Sáinz C, Fito P, Andrés A. Effect of air drying temperature on the quality of rehydrated dried red bell pepper (var. Lamuyo). J Food Eng. 2008;85(1):42–50. 10.1016/j.jfoodeng.2007.06.032
Wang J, Yang XH, Mujumdar AS, Fang XM, Zhan Q, Zheng ZA, et al. Effects of high-humidity hot air impingement blanching (HHAIB) pretreatment on the change of antioxidant capacity, the degradation kinetics of red pigment, ascorbic acid in dehydrated red peppers during storage. Food Chem. 2018;259:65–72. 10.1016/j.foodchem.2018.03.123
Wojdyło A, Lech K, Nowicka P, Hernández F, Figiel A, Carbonell-Barrachina Á. Influence of different drying techniques on phenolic compounds, antioxidant capacity and colour of Ziziphus jujube Mill. Fruits. Molecules. 2019;24:2361. 10.3390/molecules24132361
Xiao HW, Pang CL, Wang LH, Bai JW, Yang WX, Gao ZJ. Drying kinetics and quality of Monukka seedless grapes dried in an air-impingement jet dryer. Biosys Eng. 2010;105(2):233–40. 10.1016/j.biosystemseng.2009.11.001
Yang XH, Deng LZ, Mujumdar AS, Xiao HW, Zhang Q, Kan Z. Evolution and modeling of colour changes of red pepper (Capsicumannuum L.) during hot air drying. J Food Eng. 2018;231:101–8. 10.1016/j.jfoodeng.2018.03.013
Zhou M, Chen Q, Bi J, Wang Y, Wu X. Degradation kinetics of cyanidin 3-O-glucoside and cyanidin 3-O-rutinoside during hot air and vacuum drying in mulberry (Morus alba L.) fruit: A comparative study based on solid food system. Food Chem. 2017;229: 574–9. 10.1016/j.foodchem.2017.02.131
Akar G, Barutçu MI. Color change, ascorbic acid degradation kinetics, and rehydration behavior of kiwifruit as affected by different drying methods. J Food Process Eng. 2019;42(3):e13011. 10.1111/jfpe.13011
Al Juhaimi F, Ulsu N, Bozkurt D, Ghafoor K, Babiker EE, Özcan MM. Effects of oven and microwave drying on phenolic contents and antioxidant activities in four apple cultivars. Qual Assur Saf Crop Food 2016;8(1):51–5. 10.3920/QAS2014.0468
Anderson BA, Singh RP. Modeling the thawing of frozen foods using air impingement technology. Int J Refrig. 2006;29(2):294–304. 10.1016/j.ijrefrig.2005.05.003
AOAC. Official methods of analysis of Analytical Chemists International. 18th ed. Gathersburg, MD: USA Official Methods; 2005.
Ashebir D, Jezik K, Weingartemann H, Gretzmacher R. Change in color and other fruit quality characteristics of tomato cultivars after hot-air drying at low final-moisture content. Int J Food Sci Nutr. 2009;60(7):308–15. 10.1080/09637480903114128
Boudhrioua N, Michon C, Cuvelier G, Bonazzi C. Influence of ripeness and air temperature on changes in banana texture during drying. J Food Eng. 2002;55(2):115–21. 10.1016/S0260-8774(02)00025-0
Caparino OA, Nindo CI, Tang J, Sablani SS, Chew BP, Mathison BD, et al. Physical and chemical stability of refractance window-dried mango (Philippine ‘Carabao’ var.) powder during storage. Drying Technol. 2017;35(1):25–37. 10.1080/07373937.2016.1157601
Chen Q, Bi J, Wu X, Yi J, Zhou L, Zhou Y. Drying kinetics and quality attributes of jujube (Zizyphus jujuba Miller) slices dried by hot-air and short-and medium-wave infrared radiation. LWT-Food Sci Technol. 2015;64:759–66. 10.1016/j.lwt.2015.06.071.
Chen XM, Kitts DD. Characterization of antioxidant and anti-inflammatory activities of bioactive fractions recovered from a glucose−lysine Maillard reaction model system. Mol Cell Biochem. 2012;364:147–57. 10.1007/s11010-011-1213-7
Corradini MG, Peleg M. A model of non-isothermal degradation of nutrients, pigments and enzymes. J Sci Food Agric. 2004;84(3):217–26. 10.1002/jsfa.1647
Cunha LM, Oliveira F, Oliveira JC. Optimal experimental design for estimating the kinetic parameters of processes described by the Weibull probability distribution function. J Food Eng. 1998;37(2):175–91. 10.1016/S0260-8774(98)00085-5
Dağhan Ş, Yıldırım A, Yılmaz FM, Karaaslan M. The effect of temperature and method of drying on isot (urfa pepper) and its vitamin C degradation kinetics. Italian J Food Sci. 2018;30(3):504–21. 10.14674/IJFS-1070
Doymaz İ, Karasu S, Baslar M. Effects of infrared heating on drying kinetics, antioxidant activity, phenolic content, and color of jujube fruit. J Food Meas Charact. 2016;10:283–91. 10.1007/s11694-016-9305-4
Eim VS, Urrea D, Rosselló C, García-Pérez JV, Femenia A, Simal S. Optimization of the drying process of carrot (Daucus carotav. nantes) on the basis of quality criteria. Drying Technol. 2013;31(8):951–62. 10.1080/07373937.2012.707162
Fernandes L, Casal S, Pereira JA, Saraiva JA, Ramalhosa E. Effects of different drying methods on the bioactive compounds and antioxidant properties of edible centaurea (Centaurea cyanus) petals. Braz J Food Technol. 2018;21:e2017211. 10.1590/1981-6723.21117
Gao QH, Wu CS, Wang M, Xu BN, Du LJ. Effect of drying of jujubes (Ziziphus jujuba Mill.) on the contents of sugar, organic aciditys, α-tocopherol, β-carotene, and phenolic compounds. J Agric Food Chem. 2012;60(38):9642–8. 10.1021/jf3026524
Gao QH, Wu PT, Liu JR, Wu CS, Parry JW, Wang M. Physico-chemical properties and antioxidant capacity of different jujube (Ziziphus jujuba Mill.) cultivars grown in loess plateau of China. Sci Hortic. 2011;130(1):67–72. 10.1016/J.SCIENTA.2011.06.005
Goula AM, Adamopoulos KG. Modeling the rehydration process of dried tomato. Drying Technol. 2009;27(10):1078–88. 10.1080/07373930903218677
Goyal RK, Kingsly ARP, Manikantan MR, Ilyas SM. Mathematical modelling of thin layer drying kinetics of plum in a tunnel dryer. J Food Eng. 2007;79(1):176–80. 10.1016/j.jfoodeng.2006.01.041
Hawlader MNA, Perera CO, Tian M, Yeo KL. Drying of guava and papaya: Impact of different drying methods. Drying Technol. 2006;24 (1):77–87. 10.1080/07373930500538725
He X, Liu J, Cheng Ll, Wang Bj. Quality properties of crispy winter jujube dried by explosion puffing drying. Int J Food Eng. 2013;9(1):99–106. 10.1515/ijfe-2012-0157
Jahan R, Islam M, Akter F, Alim M, Islam M. Mechanical and osmotic dehydration behavior of pineapple and retention of vitamin C. Fundam Appl Agric. 2019;4(1):723-34. 10.5455/faa.15862
Kaya A, Aydin O, Kolayli S. Effect of different drying conditions on the vitamin C (ascorbic acid) content of Hayward kiwifruits (Actinidia deliciosa Panch). Food Bioprod Processing. 2010;88:165–73. 10.1016/j.fbp.2008.12.001.
Marfil PHM, Santos EM, Telis VRN. Ascorbic acid degradation kinetics in tomatoes at different drying conditions. LWT-Food Sci Technol. 2008;41(9):1642–7. 10.1016/j.lwt.2007.11.003
Mujumdar AS. Handbook of industrial drying. Boca Raton: CRC Press; 2006.
Mujumdar AS, Law CL. Drying technology: Trends and applications in postharvest processing. Food Bioprocess Technol. 2010;3(6):843–52. 10.1007/s11947-010-0353-1
Ong SP, Law CL, Hii CL. Effect of pre-treatment and drying method on colour degradation kinetics of dried salak fruit during storage. Food Bioprocess Technol. 2012;5(6):2331–41. 10.1007/s11947-011-0647-y
Prajapati VK, Nema PK, Rathore SS. Effect of pretreatment and drying methods on quality of value-added dried aonla (Emblica officinalis Gaertn) shreds. J Food Sci Technol. 2011;48(1):45–52. 10.1007/s13197-010-0124-z.
Pu YF, Ding T, Wang WJ, Xiang YJ, Ye X, Li M, et al. Effect of harvest, drying and storage on the bitterness, moisture, sugar, free amino acidities and phenolic compounds of jujube fruit (Zizyphus jujube cv. Junzao). J Sci Food Agric. 2017;98(02):628–34. 10.1002/jsfa.8507
Qiu G, Wang D, Song X, Deng Y, Zhao Y. Degradation kinetics and antioxidant capacity of anthocyanins in air-impingement jet dried purple potato slices–ScienceDirect. Food Res Int. 2018;105:121–28. 10.1016/j.foodres.2017.10.050
Santos PHS, Silva MA. Retention of vitamin C in drying processes of fruits and vegetables: A review. Drying Technol. 2008;26:1421–37. 10.1080/07373930802458911
Santos PHS, Silva MA. Kinetics of l-ascorbic acid degradation in pineapple drying under ethanolic atmosphere. Drying Technol. 2009;27(9):947–54. 10.1080/07373930902901950
Seyedein SH, Hasan M, Mujumdar AS. Turbulent flow and heat transfer from confined multiple impinging slot jet. Numeri Heat Transfer. 1995;27(1):35–51. 10.1080/10407789508913687
Uribe E, Vega-Gálvez A, Scala KD, Oyanadel R, Miranda M. Characteristics of convective drying of pepino fruit (Solanum muricatum ait.): Application of Weibull distribution. Food Bioprocess Technol. 2011;4(8):1349–56. 10.1007/s11947-009-0230-y
Vega-Gálvez A, Lemus-Mondaca R, Bilbao-Sáinz C, Fito P, Andrés A. Effect of air drying temperature on the quality of rehydrated dried red bell pepper (var. Lamuyo). J Food Eng. 2008;85(1):42–50. 10.1016/j.jfoodeng.2007.06.032
Wang J, Yang XH, Mujumdar AS, Fang XM, Zhan Q, Zheng ZA, et al. Effects of high-humidity hot air impingement blanching (HHAIB) pretreatment on the change of antioxidant capacity, the degradation kinetics of red pigment, ascorbic acid in dehydrated red peppers during storage. Food Chem. 2018;259:65–72. 10.1016/j.foodchem.2018.03.123
Wojdyło A, Lech K, Nowicka P, Hernández F, Figiel A, Carbonell-Barrachina Á. Influence of different drying techniques on phenolic compounds, antioxidant capacity and colour of Ziziphus jujube Mill. Fruits. Molecules. 2019;24:2361. 10.3390/molecules24132361
Xiao HW, Pang CL, Wang LH, Bai JW, Yang WX, Gao ZJ. Drying kinetics and quality of Monukka seedless grapes dried in an air-impingement jet dryer. Biosys Eng. 2010;105(2):233–40. 10.1016/j.biosystemseng.2009.11.001
Yang XH, Deng LZ, Mujumdar AS, Xiao HW, Zhang Q, Kan Z. Evolution and modeling of colour changes of red pepper (Capsicumannuum L.) during hot air drying. J Food Eng. 2018;231:101–8. 10.1016/j.jfoodeng.2018.03.013
Zhou M, Chen Q, Bi J, Wang Y, Wu X. Degradation kinetics of cyanidin 3-O-glucoside and cyanidin 3-O-rutinoside during hot air and vacuum drying in mulberry (Morus alba L.) fruit: A comparative study based on solid food system. Food Chem. 2017;229: 574–9. 10.1016/j.foodchem.2017.02.131
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