Record Details

<p>Effect of Convective Drying on Texture, Rehydration, Microstructure and Drying Behavior of Yam (<em>Dioscorea pentaphylla</em>) Slices</p>

Online Publishing @ NISCAIR

View Archive Info
 
 
Field Value
 
Authentication Code dc
 
Title Statement <p>Effect of Convective Drying on Texture, Rehydration, Microstructure and Drying Behavior of Yam (<em>Dioscorea pentaphylla</em>) Slices</p>
 
Added Entry - Uncontrolled Name Sahoo, Monalisa ; Centre for Rural Development and Technology, Indian Institute of Technology Delhi, Hauz Khas, New Delhi 110016, India
Titikshya, Sushree ; Centre for Rural Development and Technology, Indian Institute of Technology Delhi, Hauz Khas, New Delhi 110016, India
Kumar, Madan ; Centre for Rural Development and Technology, Indian Institute of Technology Delhi, Hauz Khas, New Delhi 110016, India
Kumar, Vivek ; Centre for Rural Development and Technology, Indian Institute of Technology Delhi, Hauz Khas, New Delhi 110016, India
Naik, S N; Centre for Rural Development and Technology, Indian Institute of Technology Delhi, Hauz Khas, New Delhi 110016, India
 
Uncontrolled Index Term Activation energy, Drying and color kinetics, Industrial production, Modeling, Moisture diffusivity
 
Summary, etc. <p>Drying is a critical primary processing technique in enhancing and maintaining the quality and storability of <em>Dioscorea pentaphylla</em>. The present work investigated the effect of forced convective drying at three drying temperatures (50, 60, and 70℃). Ten drying and four-color kinetics models were used to fit the drying data to study the drying behavior and the effect of temperature and time on color change. Moisture diffusivity increased with hot air temperature (4.88526 × 10<sup>−10</sup>– 8.8069×10<sup>−10</sup> m<sup>2</sup>/s). For <em>Dioscorea pentaphylla</em> slices, 27.04 (kJ/mol) of activation energy was found. Hii and others model gives the superior fitting for all the drying temperatures followed by logarithmic and Avhad and Marchetti model. Color kinetics was evaluated using L, a, and b values at a specified time during whole drying process. Temperature and time influenced the Lightness (L), yellowness (b), a value, chroma, hue, and browning index (BI). Dried slices from 70℃ showed more color change, whereas those from 50℃ had a medium-light brown. The modified color model is best fitted with high R<sup>2</sup> and lower chi-square. Potassium metabisulfite (K<sub>2</sub>S<sub>2</sub>O<sub>5</sub>) pre-treatment and boiling significantly affected the drying time and final color of slices. The study reveals that drying at 50℃ exhibits better color retention and could be effectively used to dry <em>Dioscorea pentaphylla</em>. Dried <em>Dioscorea pentaphylla</em> can be utilized in both food and pharmaceutical industries for several applications for formulations food products and health supplements.</p>
 
Publication, Distribution, Etc. Journal of Scientific & Industrial Research
2022-09-07 19:53:04
 
Electronic Location and Access application/pdf
http://op.niscair.res.in/index.php/JSIR/article/view/64040
 
Data Source Entry Journal of Scientific & Industrial Research; ##issue.vol## 81, ##issue.no## 09 (2022): Journal of Scientific & Industrial Research
 
Language Note en
 
Nonspecific Relationship Entry http://op.niscair.res.in/index.php/JSIR/article/download/64040/465612021