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Drying behavior of anchote ( Coccinia abyssinica [ Lam .] Cogn .) tuber slices as affected by predrying treatments and drying temperature
Author(s) -
Bikila Adugna Mosissa,
Tola Yetenayet Bekele,
Berhanu Esho Tarekegn,
Forsido Sirawdink Fikreyesus
Publication year - 2021
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/jfpp.15399
Subject(s) - chemistry , kinetics , thermal diffusivity , activation energy , moisture , blanching , food science , thermodynamics , physics , organic chemistry , quantum mechanics
This study was carried out to evaluate the effect of pretreatment and temperature on the drying behavior of anchote ( Coccinia abyssinica [ Lam .] Cogn .) tuber slices. It was examined by scheming moisture loss during drying process as a function of time. Ten selected thin layer drying models were evaluated based on R 2 , x 2 , and root mean square error (RMSE). Effective moisture diffusivity ( D eff ) and energy of activation ( E a ) were estimated from the drying data. The result showed that the drying process exhibited a single falling rate. Both pretreatment and temperature affected drying kinetics. Page model was the most suitable model fitting the drying kinetics ( R 2 = 0.9934–0.9999). D eff values were ranged in 3.7 × 10 −8 –1.3 × 10 −7 m 2 /s. E a for raw, blanched, and boiled slices were 56.3, 63.6, and 86.1 kJ/mol, respectively. Energy needed to initiate drying process in boiled anchote slices was higher. Novelty impact statement The drying kinetics of anchote slices exhibited a single falling rate and is affected by pretreatment and drying temperature with optimum temperature of 65°C to attain the intended drying rate for pretreated samples. Activation energy required to initiate the drying process in the pretreated slices was higher compared with the raw.