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Journal of Food Science and Technology

, Volume 56, Issue 11, pp 4911–4924 | Cite as

Effect of ultrasound and chemical pretreatment on drying characteristics and quality attributes of hot air dried pineapple slices

  • Poonam Rani
  • P. P. TripathyEmail author
Original Article
  • 78 Downloads

Abstract

Drying of food materials is a time consuming activity making the process cost and energy intensive and hence, several pretreatments are used to improve the drying rate. The present study aims to study the effect of potassium metabisulphite (KMS solution, 0.25% w/v) and ultrasound (20 and 30 min) pretreatment on hot air drying characteristics and quality of pineapple slices. The results indicated that pretreated samples provided higher drying rate, enhanced moisture diffusivity, brighter color and lower hardness than that of untreated dried sample. It was observed that KMS and ultrasound pretreatment for 20 and 30 min reduced the drying time by 23.8%, 19% and 14.3%, respectively. Further, ten thin layer drying models were applied to the experimental drying data and logarithmic model was best fitted to explain the drying behavior of pretreated and untreated samples. Additionally, the effect of shrinkage on moisture transfer mechanism was also studied. Results highlighted that instantaneous moisture diffusivity was increased during drying while shrinkage was not accounted. However, shrinkage consideration reduced the average moisture diffusivity values by 72–83%. Overall color change (13.95 ± 0.92) and browning index (36.02 ± 2.45) were found to be lowest in ultrasound (30 min) pretreated dried sample, highlighting better color stability. Scanning electron microscopy presented noticeable effects of pretreatment on alterations of microstructure of pineapple slices. It can be interpreted that KMS pretreatment was found to be more effective for improvement of drying characteristics of pineapple slices as compared to ultrasound pretreatment.

Keywords

Drying Ultrasound Moisture diffusivity Shrinkage Hardness Scanning electron microscopy 

List of symbols

\( {\text{J}}_{\text{o}} ({\text{r}}\upalpha_{\text{n}} ) \)

Bessel function of first kind of the zero order

\( {\text{Y}}_{\text{o}} ({\text{r}}\upalpha_{\text{n}} ) \)

Bessel function of second kind of the zero order

∆E

Total color difference

A

Exposed surface area (m2)

BI

Browning Index

D

Effective moisture diffusivity (m2/s)

dM/dt

Slope of moisture versus drying time curve

l

Thickness of slice (m)

Lo*, ao*, bo*

Color parameters corresponding to fresh sample

Ls*, as*, bs*

Color parameters corresponding to dried sample

M

Moisture content (kg water per kg dry weight)

Me

Equilibrium moisture content (kg water per kg dry weight)

Mo

Initial moisture content (kg water per kg dry weight)

MR

Moisture ratio

MRexp,i

Experimental dimensionless moisture ratio

MRpred,i

Predicted dimensionless moisture ratio

N

Number of observations

NP

Sample dried without any pretreatment

R

Drying rate (kg/h.m2)

R2

Coefficient of determination

ri

Inner radius of slice (m)

ro

Outer radius of slice (m)

SG

Solid gain (%)

t

Time (s)

US20

Ultrasound pretreatment for 20 min

US30

Ultrasound pretreatment for 30 min

wb

Wet basis

wf

Final fruit mass (g)

wi

Initial fruit mass (g)

WL

Water loss (%)

Ws

Weight of dry solid (kg)

xf

Final moisture content on wet basis (g water/g)

xi

Initial moisture content on wet basis (g water/g)

xsf

Final solid content (g solid/g)

xsi

Initial solid content (g solid/g)

z

Number of constants

Notes

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Copyright information

© Association of Food Scientists & Technologists (India) 2019

Authors and Affiliations

  1. 1.Agricultural and Food Engineering DepartmentIndian Institute of Technology KharagpurKharagpurIndia

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