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Journal of Food Measurement and Characterization

, Volume 12, Issue 3, pp 1935–1946 | Cite as

The kinetics and thermodynamics study of bioactive compounds and antioxidant degradation of dried banana (Musa ssp.) slices using controlled humidity convective air drying

  • Frederick Sarpong
  • Xiaojie Yu
  • Cunshan Zhou
  • Leticia Peace Amenorfe
  • Junwen Bai
  • Bengang Wu
  • Haile Ma
Original Paper

Abstract

Investigating the kinetics of bioactive and antioxidant compounds in food are very crucial in understanding the degradation reaction during storage and processing. To understand the ameliorative effect of relative humidity (RH) and predict accurately the degradation of bioactive and antioxidant compounds of banana slice using RH-convective hot air dryer, this study was conducted. Drying was investigated under three RH (10, 20 and 30%) and temperatures (60, 70 and 80 °C) at 2.0 m/s air velocity. Two mathematical models describing degradation of food properties were employed and results were compared to their goodness of fit in terms of coefficient of correlation (R2), the root mean square error (RMSE) and the reduced Chi square (\({\chi ^2}\)). First-order model could satisfactorily describe degradation bioactive and antioxidant compounds of drying of banana slices with highest R2, and lowest RMSE and\(~{\chi ^2}\). The enthalpy changes were significantly (p < 0.05) difference among RH conditions. Again, non-spontaneous reaction and lower structural freedom of the transition state compared with reactant were observed in the degradation bioactive and antioxidant as a result of positive and negative values of Gibbs free energy and entropy changes respectively. The results reveal that a range of 4.5–10.7% of these compounds in dried banana slices were retained by 10% increase in RH. This suggests that higher drying temperatures can be applied to achieve higher retention of nutrients and shorten drying time when higher RH drying conditions are considered in the food industry.

Keywords

Phenolic Flavonoid Antioxidant Relative humidity Degradation kinetic 

Abbreviations

RH

Relative humidity

Ea

Activation energy

∆G

Gibbs free energy change

∆H

Enthalpy change

∆S

Entropy change

\({k_0},~{k_1}\)

Kinetic parameters

R2

Coefficient of correlation

\({\chi ^2}\)

Chi square

RMSE

Root mean square error

\(N\)

Number of observations

\(z\)

Number of constants

C

Arrhenius constant

TPTZ

Fe(III)/tripyridyltriazine

FRAP

Ferric reducing antioxidant power

TPC

Total Phenolic content

TFC

Total Flavonoid content

Aw

Water activity

D-value

Decimal reduction

\(\Delta {\text{E}}\)

Total color difference

Deff

Effective moisture diffusivity

Notes

Acknowledgements

The authors are grateful for the support provided by the National Natural Science Foundation of China (21676125), the National Key Research and Development Program of China (2016YFD0400705-04, 2017YFD0400903), the National High-tech Research and Development Program of China (2013AA102203-02), the Special Fund of Jiangsu Province for the Transformation of Scientific and Technological Achievements (BA2016169), the Policy Guidance Program (Research Cooperation) of Jiangsu (BY2016072-03) and the Social Development Program (General Project) of Jiangsu (BE2016779).

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Copyright information

© Springer Science+Business Media, LLC, part of Springer Nature 2018

Authors and Affiliations

  • Frederick Sarpong
    • 1
  • Xiaojie Yu
    • 1
  • Cunshan Zhou
    • 1
    • 2
  • Leticia Peace Amenorfe
    • 3
  • Junwen Bai
    • 1
  • Bengang Wu
    • 1
  • Haile Ma
    • 1
    • 2
  1. 1.School of Food and Biological EngineeringJiangsu UniversityZhenjiangPeople’s Republic of China
  2. 2.Technology Integration Base for Vegetable Dehydration Processing Ministry of AgricultureJiangsu UniversityZhenjiangPeople’s Republic of China
  3. 3.Department of ChemistryKwame Nkrumah University of Science and TechnologyKumasiGhana

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