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MATHEMATICAL MODELING AND QUALITY PARAMETERS OF AIR‐DRIED BETEL LEAF ( PIPER BETLE L.)
Author(s) -
RAYAGURU KALPANA,
ROUTRAY WINNY,
MOHANTY S.N.
Publication year - 2011
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.2010.00480.x
Subject(s) - piper , betel , horticulture , mathematics , food science , chemistry , botany , biology , nut , structural engineering , engineering
This study was conducted to investigate the effect of temperature on hot‐air drying kinetics of betel leaves ( Piper betle L.).The leaves were dried at 40, 50 and 60C air temperatures in a convective dryer and also under sun and shade to compare the quality parameters. In order to estimate and select the appropriate drying model, five well‐known semi‐empirical models were applied to the experimental data and compared. The effects of the drying conditions on the biochemical qualities, surface color and the amount of essential oil of the betel leaves were evaluated. Among all the drying models, the Page model was found to satisfactorily describe the kinetics of convection drying of betel leaves. The effective moisture diffusivity values ranged from 2.43E‐09 to 3.41E‐09 m 2 /min. No significant loss of quality was observed at 40C and may be recommended as a controlled method of drying. PRACTICAL APPLICATIONS The betel leaves are rich nutritionally as well as medicinally. Due to low keeping quality, betel leaves worth million of rupees go as waste every year. During rainy season, the leaf production is so high that the leaves remain unsold or sold at throwaway price. Therefore, manufacturing of essential oil, pan masala, talc, medicinal compounds, perfumes, beverages and food additives may be useful in utilizing the crop year round. Dehydration is an essential method of processing betel leaf to avoid spoilage and the leaves can be further used for value addition. Standardization of drying parameters has potential application at the level of processors engaged in pharmaceutical as well as food industries.