Drying kinetics and product quality of dried Chempedak

• Published in: Journal of food engineering Vol. 88; no. 4; pp. 522 - 527
• Main Authors: Chong, Chien Hwa, Law, Chung Lim, Cloke, Michael, Hii, Ching Lik, Abdullah, Luqman Chuah, Daud, Wan Ramli Wan
• Format: Journal Article
• Language: English
• Published: Oxford Elsevier Ltd 01-10-2008; [New York, NY]: Elsevier Science Pub. Co; Elsevier
• Subjects: Activation energy; Artocarpus integer; Biological and medical sciences; cohesion; Color; Diffusion; diffusivity; Diffusivity constant; Drying; Drying kinetics; drying quality; drying temperature; Food engineering; Food industries; Foods; Fundamental and applied biological sciences. Psychology; General aspects; hardness; kinetics; Mathematical analysis; Mathematical models; Surface layer; Texture; Total color change; Diffusivity constant; Total color change; Activation energy; Texture; Drying kinetics; Quality; Color; Kinetics; Drying kinetics Diffusivity constant Activation energy Texture Total color change; Diffusivity; Drying
• ISSN: 0260-8774; 1873-5770
• DOI: 10.1016/j.jfoodeng.2008.03.013

The objective of this study was to investigate the drying kinetics of chempedak (Artocarpus integer) at different drying temperatures (50°C, 60°C, 70°C) and slab dimensions. The drying data were fitted to the different semi-theoretical models based on moisture ratio (MR) to predict the drying kinetics. A logarithmic model was found to be the best fit in this study for all the drying temperatures tested. Effective diffusivities were estimated from Fick’s 2nd law and the Arrhenius equation was used to determine the diffusivity constant (Do) and activation energy (Ea). The texture and color of dried product were altered significantly during drying. The total color change (ΔE), hardness and chewiness were found to be increased with elevated temperature; meanwhile, springiness and cohesiveness of dried chempedak were relatively constant.