EVALUATION OF THIN-LAYER DRYING MODELS FOR JERUSALEM ARTICHOKE (Helianthus tuberosus L.) TUBERS IN DIFFERENT DRYING METHODS
Keywords:
Jerusalem artichoke, drying kinetics, diffusivity coefficient, drying model, browning indexAbstract
This paper presents the evaluation of thin-layer models for Jerusalem artichoke (Helianthus tuberosus L.) tubers in different drying methods. Slices of Jerusalem artichoke were dried in a hot-air oven at 60oC, in a microwave oven at 200 W, under open-air sun, and under shade until a moisture content of approximately 10% (dry basis) was reached. In addition, blanching was used in order to investigate the influence of pre-treatment. The experimental data of the drying kinetics was fitted to various well-known theoretical models using nonlinear regression analysis. The suitable choice of prediction was made based on the coefficient of determination (R2), the root mean square error (RMSE), and the chi-square (χ2). Among several drying models tested, the Midilli et al. model gave the best fit for the convective hot-air drying and microwave drying methods for both blanched and unblanched samples, while the approximation of diffusion model and the modified Page model were the best for the shade drying of the blanched and unblanched samples, respectively. In addition, the experimental results obtained by the open-air sun drying method were suitably fitted to the Midilli et al. model and the approximation of diffusion model for the blanched and unblanched samples, respectively. The effective diffusivity coefficient, Deff, for the different drying methods was estimated, ranging from 0.16515 × 10-9 m2/s to 15.6450 × 10-9 m2/s. Furthermore, in order to investigate the effect of the drying methods on the quality of Jerusalem artichoke powders, the color and browning index were determined. It was found that the drying methods and pre-treatment affected the color and browning index of Jerusalem artichoke powders
References
Aleknaviciene, P., Danilcenko, H., Jariene, E., Kraujutiene, I., Kulaitiene, J., Paulauskiene,A., and Taraseviciene, Z. (2009). Amino acid profile of organically grown alternative agricultural products. Agronomy Research, 7(2):565-571.
AOAC. (2002). Official Methods of Analysis.17th ed. Method 930.04. Association of Official Analytical Chemists, Arlington, VA, USA.
Baltacioğlu, C. and Esin, A. (2012). Chips production from Jerusalem artichoke (Helianthus tuberosus L.). Food and Nutrition Sciences, 3:1321-1328.
Cao, W., Nishiyama, Y., and Koide, S. (2003). Thin-layer drying of Maitake mushroom analysed with a simplified model. Biosyst. Eng., 85(3):331-337.
Celma, A.R., Rojas, S., López, F., Montero, I., and Miranda, T. (2007). Thin-layer drying behavior of sludge of olive oil extraction. J. Food Eng., 80(4):1261-1271.
Crank, J. (1975). Mathematics of Diffusion. 2nd ed. Oxford University Press, London, UK, 414p.
Doymaz, İ. (2004). Pretreatment effect on sun drying of mulberry fruits (Morusalba L.). J. Food Eng., 65:205-209.
Doymaz, İ. (2011). Thin-layer drying characteristics of sweet potato slices and mathematical modeling. Heat Mass Transfer, 47:277-285.
Evin, D. (2012). Thin layer drying kinetics of Gundelia tournefortii L. Food Bioprod. Process., 90:323-332.
Falade, K.O. and Solademi, O.J. (2010). Modeling of air drying of fresh and blanched sweet potato slices. Int. J. Food Sci. Nutr., 45(2):278-284.
Ge, X.Y., Qian, H., and Zhang, W.G. (2010). Enhancement of L-lactic acid production in Lactobacillus casei from Jerusalem artichoke tubers by kinetic optimization and citrate metabolism. J. Microbiol. Biotechn., 20:101-109.
Gedrovica, I. and Karklina, D. (2011). Influence of Jerusalem artichoke powder on dough rheological properties. Proceedings of the 6th Baltic Conference on Food Science and Technology; 5-6 May 2011; Jelgava, Latvia, p. 7-12.
Inchuen, S. (2009).Drying behavior of Thai red curry paste by microwave and hot-air drying and their effects on qualities, [Ph.D. thesis]. Faculty of Agro-Industry, King Mongkut’s Institute of Technology Ladkrabang. Bangkok, Thailand, 113p.
Jilu, S., Yingmin, J., and Yaxin, S. (2003). Development and utilization of Jerusalem artichoke resources. Journal of Food Science and Technology, 1:27-29.
Karacabey, E., Baltacıoğlu, C., and Çevik, M. (2011). Microwave drying of Jerusalem artichoke (Helianthus tuberosus L.). Akademik Gıda., 9(6):13-22.
Kaur, N. and Gupta, A.K. (2002). Applications of inulin and oligofructose in health and nutrition. J. Bioscience, 27:703-714.
Kuitche, A., Edom, M., and Takamte, G. (2007). Influence of pre-treatment on drying on the drying kinetic of a local Okro (Hibiscus ersculentus) variety. World Journal of Dairy&Food Sciences, 2(2):83-88.
Lee, J.H. and Kim, H.J. (2009). Vacuum drying kinetics of Asian white radish (Raphanus sativus L.) slices. LWT-Food Sci. Technol., 42(1):180-186.
Leeratanarak, N., Devahastin, S., and Chiewchan, N. (2006). Drying kinetics and quality of potato chips undergoing different drying techniques. J. Food Eng., 77:635-643.
Loha, C., Das, R., Choudhury, B., and Chatterjee, K. (2012). Evaluation of air drying characteristics of sliced ginger (Zingiber officinale) in a forced convective cabinet dryer and thermal conductivity measurement. Journal of Food Process Technology, 3(6):1-5.
Maroulis, Z.B. and Saravacos, G.D. (2003). Food Process Design. Marcel Dekker, New York, NY, USA, 517p.
Matías, J., González, J., Royano, L., and Barrena, R.A. (2011).Analysis of sugars by liquid chromatography-mass spectrometry in Jerusalem artichoke tubers for bioethanol production optimization. Biomass Bioenerg., 35(5):2006-2012.
Midilli, A., Kucuk, H., and Yapar, Z. (2002). A new model for single-layer drying. Dry Technol., 20(7):1503-1513.
Mirzaee, E., Rafiee, S., and Keyhani, A. (2010). Evaluation and selection of thin-layer models for drying kinetics of apricot (cv. NASIRY). Agric. Eng. Int: CIGR Journal, 12(2):111-116.
Mota, C.L., Luciano, C., Dias, A., Barroca, M.J., and Guiné, R.P.F. (2010). Convective drying of onion: Kinetics and nutritional evaluation. Food Bioprod. Process., 88:115-123.
Nadir, A-E.S., Helmy, I.M.F., and Kamil, M.M.(2011). Effect of using Jerusalem artichoke and inulin flours on producing low carbohydrate high protein pasta. Australian Journal of Basic and Applied Sciences, 5(12):2855-2864.
Olawale, A.S. and Omole, S.O. (2012). Thin layer drying models for sweet potato in tray dryer. Agric. Eng. Int: CIGR Journal, 14(2):131-137.
Pan, L., Sinden, M.R., Kennedy, A.H., Chai, H., Watson, L.E., Graham, T.L., and Kinghorn, A.D. (2009). Bioactive constituents of Helianthus tuberosus (Jerusalem artichoke). Phytochem. Lett., 2(1):15-18.
Righetti, L., Tassoni, A., and Bagni, N. (2008). Polyamines content in plant derived food: A comparison between soybean and Jerusalem artichoke. Food Chem., 111:852-856.
Roberts, J.S., Kidd, D.R., and Padilla-Zakour, O. (2008). Drying kinetics of grape seeds. J. Food Eng., 89(4):460-465.
Saengthongpinit, W. and Sajjaanantakul, T. (2005). Influence of harvest time and storage temperature on characteristics of inulin from Jerusalem artichoke (Helianthus tuberosus L.) tubers. Postharvest Biol. Tec., 37:93-100.
Takeuchi, J. and Nagashima, T. (2011). Preparation of dried chips from Jerusalem artichoke (Helianthus tuberosus L.) tubers and analysis of their functional properties. Food Chem., 126:922-926.
Therdthai, N. and Zhou, W. (2009). Characterization of microwave vacuum drying and hot air drying of mint leaves (Mentha cordifolia Opiz ex Fresen). J. Food Eng., 91:482-489.
Toğrul, İ.T. and Pehlivan, D. (2004). Modelling of thin layer drying kinetics of some fruits under open-air sun drying process. J. Food Eng., 65:413-425.
Topuz, A., Feng, H., and Kushad, M. (2009). The effect of drying method and storage on color characteristics of paprika. Lebensm-WissTechnol., 42:1667-1673.
Tulek, Y. (2011). Drying kinetics of oyster mushroom (Pleurotus ostreatus) in a convective hot air dryer. J. Agric. Sci. Technol., 13:655-664.
Wang, L., Xue, Z., Zhao, B., Yu, B., Xu, P., and Ma, Y. (2013). Jerusalem artichoke powder: A useful material in producing high-optical-purity l-lactate using an efficient sugar-utilizing thermophilic Bacillus coagulans strain. Bioresource Technol., 130:174-180.
Zhang, M., Tang, J., Mujumdar, A.S., and Wang, S. (2006). Trends in microwave-related drying of fruits and vege Tables. Trends Food Sci. Tech., 17:524-534.
