Effect of Pretreatments and Solar Tunnel Dryer Zone on Drying Characteristics and Stability of Pumpkin (Cucurbita maxima) Slices
Drying fruits and vegetables can be achieved using different drying methods based on the crop’s economic value and the technology’s affordability. However, in Sub-Saharan Africa, where sunlight intensity and duration are high, it is recommended to use solar drying methods. A solar tunnel dryer is on...
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| Format: | Article |
| Language: | English |
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Wiley
2022-01-01
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| Series: | International Journal of Food Science |
| Online Access: | http://dx.doi.org/10.1155/2022/5349056 |
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| author | Hayat Hassen Mohammed Yetenayet B. Tola Addisalem Hailu Taye Zeneba Kedir Abdisa |
| author_facet | Hayat Hassen Mohammed Yetenayet B. Tola Addisalem Hailu Taye Zeneba Kedir Abdisa |
| author_sort | Hayat Hassen Mohammed |
| collection | DOAJ |
| description | Drying fruits and vegetables can be achieved using different drying methods based on the crop’s economic value and the technology’s affordability. However, in Sub-Saharan Africa, where sunlight intensity and duration are high, it is recommended to use solar drying methods. A solar tunnel dryer is one of the methods commonly used to produce dried fruits and vegetables. It is necessary to determine the drying kinetics at different dryer zones and select a suitable drying kinetics model to overcome the limitation. In addition, pretreatment methods are commonly recommended to improve the quality of the dried product. This work aimed to determine the drying kinetics of pumpkin slices at different zones of drier and pretreatment effect on product quality. Three zones of drier and four pretreatments were employed in the two-factor factorial experiment. Seven thin layer kinetic models were evaluated. pH, TSS, TA, moisture content (MC), and water activity (aw) were determined for quality evaluation. Recorded data showed that the temperature in the tunnel increased from zone I to III with a decrease in RH. Results showed a higher drying constant (K) and effective diffusivity (Deff); drier zone III > II > I. Pretreatments also showed a significant effect on K and Deff. Regardless of pretreatment types, two-term exponential and diffusion models are better fitted for zones I and II/III, respectively. With pretreatments and drier zones, the TSS value increases from zones I to III but with a decrease in titratable acidity, moisture content, and water activity. From the result, it can be concluded that different drying rates are observed in different zones. However, a better quality of pumpkin powder was observed in drier zone II for pumpkin slices pretreated with a 2% salt solution. It is recommended to create a drying medium that resembles zone II or better to use the recommended kinetic models to predict the drying time for each zone for a better quality product by avoiding under- or over-drying of slices. |
| format | Article |
| id | doaj-art-6a926ca7e4204c178bd52ff03ce2e62e |
| institution | Kabale University |
| issn | 2314-5765 |
| language | English |
| publishDate | 2022-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | International Journal of Food Science |
| spelling | doaj-art-6a926ca7e4204c178bd52ff03ce2e62e2025-02-03T01:20:36ZengWileyInternational Journal of Food Science2314-57652022-01-01202210.1155/2022/5349056Effect of Pretreatments and Solar Tunnel Dryer Zone on Drying Characteristics and Stability of Pumpkin (Cucurbita maxima) SlicesHayat Hassen Mohammed0Yetenayet B. Tola1Addisalem Hailu Taye2Zeneba Kedir Abdisa3Department of Postharvest ManagementDepartment of Postharvest ManagementDepartment of Postharvest ManagementDepartment of Postharvest ManagementDrying fruits and vegetables can be achieved using different drying methods based on the crop’s economic value and the technology’s affordability. However, in Sub-Saharan Africa, where sunlight intensity and duration are high, it is recommended to use solar drying methods. A solar tunnel dryer is one of the methods commonly used to produce dried fruits and vegetables. It is necessary to determine the drying kinetics at different dryer zones and select a suitable drying kinetics model to overcome the limitation. In addition, pretreatment methods are commonly recommended to improve the quality of the dried product. This work aimed to determine the drying kinetics of pumpkin slices at different zones of drier and pretreatment effect on product quality. Three zones of drier and four pretreatments were employed in the two-factor factorial experiment. Seven thin layer kinetic models were evaluated. pH, TSS, TA, moisture content (MC), and water activity (aw) were determined for quality evaluation. Recorded data showed that the temperature in the tunnel increased from zone I to III with a decrease in RH. Results showed a higher drying constant (K) and effective diffusivity (Deff); drier zone III > II > I. Pretreatments also showed a significant effect on K and Deff. Regardless of pretreatment types, two-term exponential and diffusion models are better fitted for zones I and II/III, respectively. With pretreatments and drier zones, the TSS value increases from zones I to III but with a decrease in titratable acidity, moisture content, and water activity. From the result, it can be concluded that different drying rates are observed in different zones. However, a better quality of pumpkin powder was observed in drier zone II for pumpkin slices pretreated with a 2% salt solution. It is recommended to create a drying medium that resembles zone II or better to use the recommended kinetic models to predict the drying time for each zone for a better quality product by avoiding under- or over-drying of slices.http://dx.doi.org/10.1155/2022/5349056 |
| spellingShingle | Hayat Hassen Mohammed Yetenayet B. Tola Addisalem Hailu Taye Zeneba Kedir Abdisa Effect of Pretreatments and Solar Tunnel Dryer Zone on Drying Characteristics and Stability of Pumpkin (Cucurbita maxima) Slices International Journal of Food Science |
| title | Effect of Pretreatments and Solar Tunnel Dryer Zone on Drying Characteristics and Stability of Pumpkin (Cucurbita maxima) Slices |
| title_full | Effect of Pretreatments and Solar Tunnel Dryer Zone on Drying Characteristics and Stability of Pumpkin (Cucurbita maxima) Slices |
| title_fullStr | Effect of Pretreatments and Solar Tunnel Dryer Zone on Drying Characteristics and Stability of Pumpkin (Cucurbita maxima) Slices |
| title_full_unstemmed | Effect of Pretreatments and Solar Tunnel Dryer Zone on Drying Characteristics and Stability of Pumpkin (Cucurbita maxima) Slices |
| title_short | Effect of Pretreatments and Solar Tunnel Dryer Zone on Drying Characteristics and Stability of Pumpkin (Cucurbita maxima) Slices |
| title_sort | effect of pretreatments and solar tunnel dryer zone on drying characteristics and stability of pumpkin cucurbita maxima slices |
| url | http://dx.doi.org/10.1155/2022/5349056 |
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