Microwave and Blanching Pretreatments for Hot Air Drying of Orange-Fleshed Sweet Potato Slices (Ipomoea batatas)
Microwave and steam blanching as pretreatments to hot air drying of orange-fleshed sweet potato (OFSP) were studied. The air-drying experiment was performed at constant temperature of 70°C and airflow of 1.0 m/s. The effective moisture diffusivity varied from 1.5×10−9 to 4.4×10−9 m2/s, and 1.1×10−10...
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Wiley
2020-01-01
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| Series: | International Journal of Food Science |
| Online Access: | http://dx.doi.org/10.1155/2020/8872429 |
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| author | Ernest Abano |
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| description | Microwave and steam blanching as pretreatments to hot air drying of orange-fleshed sweet potato (OFSP) were studied. The air-drying experiment was performed at constant temperature of 70°C and airflow of 1.0 m/s. The effective moisture diffusivity varied from 1.5×10−9 to 4.4×10−9 m2/s, and 1.1×10−10 to 7.9×10−10 m2/s, for the microwave and blanched assisted hot air drying, respectively. The activation energy obtained for the various microwave-assisted hot air drying was 29.1 W/mm for 4 min, 68.1 W/mm for 3 min, and 79.7 W/mm for 2 min. Ascorbic acid degradation and formation of brown pigments in the OFSP slices were lower in microwave than in steam blanch-assisted drying. Microwave-assisted drying of OFSP is best governed by Page model, MR=exp−ktn, while the blanch-assisted followed the logarithmic model, MR=a exp−kt+c. To produce better quality OFSP flour, it is recommended to cut the tubers into 3 mm slices, microwave at a power of 630 W for 2 min or blanch for 1 min, 43 seconds prior to hot air drying. |
| format | Article |
| id | doaj-art-2ac88c39dd2f4d0f88255b0773a0db80 |
| institution | Kabale University |
| issn | 2356-7015 2314-5765 |
| language | English |
| publishDate | 2020-01-01 |
| publisher | Wiley |
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| series | International Journal of Food Science |
| spelling | doaj-art-2ac88c39dd2f4d0f88255b0773a0db802025-02-03T05:51:15ZengWileyInternational Journal of Food Science2356-70152314-57652020-01-01202010.1155/2020/88724298872429Microwave and Blanching Pretreatments for Hot Air Drying of Orange-Fleshed Sweet Potato Slices (Ipomoea batatas)Ernest Abano0Department of Agricultural Engineering, School of Agriculture, College of Agricultural and Natural Sciences (CANS), University of Cape Coast, GhanaMicrowave and steam blanching as pretreatments to hot air drying of orange-fleshed sweet potato (OFSP) were studied. The air-drying experiment was performed at constant temperature of 70°C and airflow of 1.0 m/s. The effective moisture diffusivity varied from 1.5×10−9 to 4.4×10−9 m2/s, and 1.1×10−10 to 7.9×10−10 m2/s, for the microwave and blanched assisted hot air drying, respectively. The activation energy obtained for the various microwave-assisted hot air drying was 29.1 W/mm for 4 min, 68.1 W/mm for 3 min, and 79.7 W/mm for 2 min. Ascorbic acid degradation and formation of brown pigments in the OFSP slices were lower in microwave than in steam blanch-assisted drying. Microwave-assisted drying of OFSP is best governed by Page model, MR=exp−ktn, while the blanch-assisted followed the logarithmic model, MR=a exp−kt+c. To produce better quality OFSP flour, it is recommended to cut the tubers into 3 mm slices, microwave at a power of 630 W for 2 min or blanch for 1 min, 43 seconds prior to hot air drying.http://dx.doi.org/10.1155/2020/8872429 |
| spellingShingle | Ernest Abano Microwave and Blanching Pretreatments for Hot Air Drying of Orange-Fleshed Sweet Potato Slices (Ipomoea batatas) International Journal of Food Science |
| title | Microwave and Blanching Pretreatments for Hot Air Drying of Orange-Fleshed Sweet Potato Slices (Ipomoea batatas) |
| title_full | Microwave and Blanching Pretreatments for Hot Air Drying of Orange-Fleshed Sweet Potato Slices (Ipomoea batatas) |
| title_fullStr | Microwave and Blanching Pretreatments for Hot Air Drying of Orange-Fleshed Sweet Potato Slices (Ipomoea batatas) |
| title_full_unstemmed | Microwave and Blanching Pretreatments for Hot Air Drying of Orange-Fleshed Sweet Potato Slices (Ipomoea batatas) |
| title_short | Microwave and Blanching Pretreatments for Hot Air Drying of Orange-Fleshed Sweet Potato Slices (Ipomoea batatas) |
| title_sort | microwave and blanching pretreatments for hot air drying of orange fleshed sweet potato slices ipomoea batatas |
| url | http://dx.doi.org/10.1155/2020/8872429 |
| work_keys_str_mv | AT ernestabano microwaveandblanchingpretreatmentsforhotairdryingoforangefleshedsweetpotatoslicesipomoeabatatas |