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Simultaneous time-temperature-thickness superposition theoretical and statistical modelling of convective drying of guava

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Abstract

Modelling studies of guava drying and quality are presented using theoretical and statistical models by varying temperature from 55 to 75 °C and slice thickness from 3 to 9 mm. The quality of dried fruit was measured for its water activity, colour, vitamin C, and texture. The superposition technique with Midilli-Kucuk model showed efficiency in modelling the drying process with R 2 = 0.9991. The second-order polynomial equations adequately described the quality of dried guava with regression coefficient, R 2 > 0.7. Drying time was a good function of temperature and thickness (P < 0.001); water activity, colour and vitamin C showed strong dependence on temperature (P < 0.1); while texture was mainly influenced by its thickness (P < 0.005). The optimum drying temperature of 70 °C at slice thickness of 6 mm was determined using the desirability function method. Simultaneous modelling using the theoretical and statistical drying models provides information on water diffusion and evaporation with the drying responses and factors.

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Authors and Affiliations

  1. Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, 43400 UPM, Serdang, Selangor, Malaysia

    Siok Peng Kek, Nyuk Ling Chin & Yus Aniza Yusof

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  1. Siok Peng Kek
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  2. Nyuk Ling Chin
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  3. Yus Aniza Yusof
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Correspondence to Nyuk Ling Chin.

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Kek, S.P., Chin, N.L. & Yusof, Y.A. Simultaneous time-temperature-thickness superposition theoretical and statistical modelling of convective drying of guava. J Food Sci Technol 51, 3609–3622 (2014). https://doi.org/10.1007/s13197-013-0923-0

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  • DOI: https://doi.org/10.1007/s13197-013-0923-0

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