Drying Kinetics and Changes of Total Phenolic Content, Antioxidant Activity and Color Parameters of Mango and Avocado Pulp in Refractance Window Drying
Refractance window drying is an innovative technology belonging to the fourth generation of drying technologies that could enhance the quality of the dried product and improve the drying process. In this study, two factors with the type of fruit pulps (avocado and mango) and drying temperature (rang...
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Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences
2022-01-01
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| Series: | Polish Journal of Food and Nutrition Sciences |
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| Online Access: | http://journal.pan.olsztyn.pl/Drying-Kinetics-and-Changes-of-Total-Phenolic-Content-Antioxidant-Activity-and-Color,144835,0,2.html |
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| author | Thi-Van-Linh Nguyen Quoc-Duy Nguyen Phuoc-Bao-Duy Nguyen |
| author_facet | Thi-Van-Linh Nguyen Quoc-Duy Nguyen Phuoc-Bao-Duy Nguyen |
| author_sort | Thi-Van-Linh Nguyen |
| collection | DOAJ |
| description | Refractance window drying is an innovative technology belonging to the fourth generation of drying technologies that could enhance the quality of the dried product and improve the drying process. In this study, two factors with the type of fruit pulps (avocado and mango) and drying temperature (ranging from 80 to 95°C) were investigated. Results showed that in refractance window drying, the evaporation process rapidly occurred, mainly in the falling-rate period with undetectable the constant-rate period. The Weibull was the best fit model among eight investigated mathematical models that could determine the drying behavior. The effective diffusivity was found to be from 4.25x10 -10 m 2 /s to 7.24x10 -10 m 2 /s for avocado pulp, and from 4.50x10 -10 m 2 /s to 10.67x10 -10 m 2 /s for mango pulp when the drying temperature was changed from 80 to 95°C. Moreover, the corresponding activation energy was 32.06 and 66.03 kJ/mol for avocado and mango pulp moisture evaporation, respectively, and the highest quality of powders of both dried pulps was obtained after processing at 90°C. The refractance window drying revealed a high potential in the production of fruit powders from avocado and mango due to the high retention of more than 80% of total phenolic content (TPC) and antioxidant activity. TPC could be used as a useful criterion for the evaluation of the drying process in terms of dried product quality. |
| format | Article |
| id | doaj-art-e68138fc57c64133b89bc405334b401f |
| institution | Kabale University |
| issn | 2083-6007 |
| language | English |
| publishDate | 2022-01-01 |
| publisher | Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences |
| record_format | Article |
| series | Polish Journal of Food and Nutrition Sciences |
| spelling | doaj-art-e68138fc57c64133b89bc405334b401f2025-02-02T14:24:09ZengInstitute of Animal Reproduction and Food Research of the Polish Academy of SciencesPolish Journal of Food and Nutrition Sciences2083-60072022-01-01721273810.31883/pjfns/144835144835Drying Kinetics and Changes of Total Phenolic Content, Antioxidant Activity and Color Parameters of Mango and Avocado Pulp in Refractance Window DryingThi-Van-Linh Nguyen0https://orcid.org/0000-0003-1471-6352Quoc-Duy Nguyen1https://orcid.org/0000-0001-9097-4471Phuoc-Bao-Duy Nguyen2Faculty of Environmental and Food Engineering, Nguyen Tat Thanh University, 300A Nguyen Tat Thanh Street, District 4, Ho Chi Minh City, VietnamFaculty of Environmental and Food Engineering, Nguyen Tat Thanh University, 300A Nguyen Tat Thanh Street, District 4, Ho Chi Minh City, VietnamFaculty of Electrical and Electronics Engineering, Ho Chi Minh University of Technology (HCMUT), 268 Ly Thuong Kiet Street, District 10, Ho Chi Minh City, VietnamRefractance window drying is an innovative technology belonging to the fourth generation of drying technologies that could enhance the quality of the dried product and improve the drying process. In this study, two factors with the type of fruit pulps (avocado and mango) and drying temperature (ranging from 80 to 95°C) were investigated. Results showed that in refractance window drying, the evaporation process rapidly occurred, mainly in the falling-rate period with undetectable the constant-rate period. The Weibull was the best fit model among eight investigated mathematical models that could determine the drying behavior. The effective diffusivity was found to be from 4.25x10 -10 m 2 /s to 7.24x10 -10 m 2 /s for avocado pulp, and from 4.50x10 -10 m 2 /s to 10.67x10 -10 m 2 /s for mango pulp when the drying temperature was changed from 80 to 95°C. Moreover, the corresponding activation energy was 32.06 and 66.03 kJ/mol for avocado and mango pulp moisture evaporation, respectively, and the highest quality of powders of both dried pulps was obtained after processing at 90°C. The refractance window drying revealed a high potential in the production of fruit powders from avocado and mango due to the high retention of more than 80% of total phenolic content (TPC) and antioxidant activity. TPC could be used as a useful criterion for the evaluation of the drying process in terms of dried product quality.http://journal.pan.olsztyn.pl/Drying-Kinetics-and-Changes-of-Total-Phenolic-Content-Antioxidant-Activity-and-Color,144835,0,2.htmlavocado pulpmango pulprefractance window dryingdrying kineticsphenolicscolor parameters |
| spellingShingle | Thi-Van-Linh Nguyen Quoc-Duy Nguyen Phuoc-Bao-Duy Nguyen Drying Kinetics and Changes of Total Phenolic Content, Antioxidant Activity and Color Parameters of Mango and Avocado Pulp in Refractance Window Drying Polish Journal of Food and Nutrition Sciences avocado pulp mango pulp refractance window drying drying kinetics phenolics color parameters |
| title | Drying Kinetics and Changes of Total Phenolic Content, Antioxidant Activity and Color Parameters of Mango and Avocado Pulp in Refractance Window Drying |
| title_full | Drying Kinetics and Changes of Total Phenolic Content, Antioxidant Activity and Color Parameters of Mango and Avocado Pulp in Refractance Window Drying |
| title_fullStr | Drying Kinetics and Changes of Total Phenolic Content, Antioxidant Activity and Color Parameters of Mango and Avocado Pulp in Refractance Window Drying |
| title_full_unstemmed | Drying Kinetics and Changes of Total Phenolic Content, Antioxidant Activity and Color Parameters of Mango and Avocado Pulp in Refractance Window Drying |
| title_short | Drying Kinetics and Changes of Total Phenolic Content, Antioxidant Activity and Color Parameters of Mango and Avocado Pulp in Refractance Window Drying |
| title_sort | drying kinetics and changes of total phenolic content antioxidant activity and color parameters of mango and avocado pulp in refractance window drying |
| topic | avocado pulp mango pulp refractance window drying drying kinetics phenolics color parameters |
| url | http://journal.pan.olsztyn.pl/Drying-Kinetics-and-Changes-of-Total-Phenolic-Content-Antioxidant-Activity-and-Color,144835,0,2.html |
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