Open AccessImpact of different thin layer drying temperatures on the drying time and quality of butterfly pea flowers
Author(s) -
Nguyễn Minh Thủy,
Võ Quang Minh,
Tran Chi Ben,
Hosu Ha,
Ngô Văn Tài
Publication year - 2021
Publication title -
food research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.218
H-Index - 7
ISSN - 2550-2166
DOI - 10.26656/fr.2017.5(6).328
Subject(s) - thermal diffusivity , butterfly , coefficient of determination , horticulture , arrhenius equation , botany , thin layer , mathematics , anthocyanin , chemistry , materials science , activation energy , biology , composite material , layer (electronics) , thermodynamics , physics , statistics , ecology , organic chemistry
With attractive flower colours ranging from dark green to purple, Butterfly pea (Clitoriaternatea L.) is grown year-round in Vietnam. The purpose of this study is to determine theeffect of air temperature on drying time and antioxidant compounds of Butterfly peaflowers, fitting the drying curves and testing the goodness of fit. In this study, air dryingcharacteristics of the Butterfly pea flowers were determined using drying air temperaturefrom 55oC to 70oC at a constant air velocity of 1 m/s. The data of experimental moistureloss were fitted to selected seven thin-layer drying models. The effect of drying conditionson the anthocyanin and total phenolic compound changes of Butterfly pea flower werecompared. The effect of temperature on the diffusivity was described using the Arrheniusequation with an activation energy of 71.63 kJ.mol-¹. At increasing temperature, theeffective moisture diffusivity values ranged from 2.39×10-12 and 7.76×10-12 m²s-¹. Themathematical models were compared according to the three statistical parameters such asthe coefficient of determination (R2), reduced chi-square (χ2) and root mean square error(RMSE) between the observed and predicted moisture ratios. The highest value of R2(99.8%) and the lowest values of χ2(0.0004) and RMSE (0.0178) were observed fordrying air temperature of 70oC. Among the seven mathematical models tested withexperimental data, the Page model could sufficiently be described the dryingcharacteristics of the Butterfly pea flower.