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Quartz halogen radiated fast and energy‐efficient convective vacuum drying of green tea fortified Himsagar mango: Optimization, kinetics, and quality assessment
Author(s) -
Chakraborty Rajat,
Roy Sagarika,
Mondal Pijus
Publication year - 2020
Publication title -
journal of food process engineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 45
eISSN - 1745-4530
pISSN - 0145-8876
DOI - 10.1111/jfpe.13441
Subject(s) - chemistry , ascorbic acid , food science , mangifera , blanching , moisture , camellia sinensis , activation energy , horticulture , organic chemistry , biology
The nutritional attributes of Himsagar mango (HM; Mangifera indica L.) were enriched through fortification with green tea (GT; Camellia sinensis ) extract followed by an energy‐proficient rapid drying technique. The HM fortified by GT (HMGT) was dehydrated employing vacuum‐drying under quartz halogen radiation (QHRVD) and the optimal process parameters were determined corresponding to a minimal moisture content of the final dehydrated HMGT deploying Taguchi orthogonal design. Additionally, an efficient periodic convective‐drying protocol was coupled with QHRVD (PQHRVD) to further escalate the dehydration of HMGT through cyclic injection of CO 2 to stimulate forced diffusion, thus facilitating drying time reduction by approximately 50% compared to QHRVD. Faster drying rate and superior energy‐efficiency could be achieved in PQHRVD owing to higher effective moisture diffusivity (4.71 × 10 −10 m 2 s −1 ) and lower activation energy (2.13 kJ mol −1 ) in comparison with QHRVD (2.03 × 10 −10 m 2 s −1 ; 3.65 kJ mol −1 ). Thus, the periodic CO 2 convection exhibited a remarkable reduction in processing time and energy consumption and produced a functionally enriched HM with significantly higher antioxidant properties, phenolics, ascorbic acid, and flavonoid contents. Practical applications Himsagar mango (HM), a tropical high‐demand fruit has been fortified with green tea (GT) ( Camellia sinensis ) extract for quality improvement. The amalgamated Himsagar mango was subsequently vacuum‐dried to improve the product shelf‐life and to augment the nutritional attributes. The energy‐efficient quartz halogen radiated vacuum‐drying (VD) technique was optimized to render a superior quality foodstuff. The VD operation was further intensified through periodic convection by CO 2 to make the operation more beneficial. The cyclic CO 2 convection resulted in significant augmentation in drying rate and rendered a lucrative foodstuff. The nutritionally enriched “HM fortified by GT” (HMGT) product displayed improved nutritional attributes (higher antioxidant properties, phenolics, ascorbic acid, and flavonoid contents) and enhanced shelf life for potential application in preparation of candy, cake, sweet, or dietary supplements. Therefore, the energy‐proficient and rapid drying method providing the functionally improved HMGT product can lay a prospective foundation for bakery and related food industries.