Abstract
The effect of convective drying at 50, 60 and 70 °C on the drying kinetics and quality parameters of Salicornia fruticosa was investigated. To estimate the equilibrium moisture content a desorption isotherm was performed using five empirical models: Halsey, Caurie, Henderson, Smith and Oswin. The experimental data was also fitted to different drying kinetic models (Logarithmic, Two-Terms, Midilli–Kucuk and Exponential Two-Terms). A numerical simulation using the Finite Volume Method allowed us to describe the evolution of temperature and moisture content distributions during drying. The Henderson model was found to be the most suitable for predicting the equilibrium moisture content of S. fruticosa, with values of Xwe in the drying process of 1.51; 1.54 and 1.36 g water/g d.m for 50, 60 and 70 °C, respectively. A good agreement was found between the numerical and experimental results of temperature and moisture during Salicornia drying. The Midilli–Kucuk model presented the best fitting to the drying curves. The effects of drying on S. fruticosa were significant in two quality parameters. Antioxidant capacity decreased in ca. 45% and lightness (> L*) significantly increased at a drying temperature of 70 °C, compared to the fresh samples. The optimum drying temperature where drying time and nutrients loss was minimum was 70 °C. These results can be used to estimate the best drying conditions for producing dehydrated Salicornia. The use of halophytes as sustainable crops is promising, and the vision of their commercial production must be evaluated and considered, given water scarcity in many areas of the planet.
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The authors thanks Dra. Jessica López, Dra. Issis Quispe, MsC. Claudia Giovagnoli, Lic. Lilian Ramírez and the Department of Food Engineering of the ULS, and Mr. Mauricio López of the Nutrition Laboratory of the Department of Aquaculture of the UCN, for their valuable collaboration.
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Rodríguez-Ramos, F., Leiva-Portilla, D., Rodríguez-Núñez, K. et al. Mathematical modeling and quality parameters of Salicornia fruticosa dried by convective drying. J Food Sci Technol 58, 474–483 (2021). https://doi.org/10.1007/s13197-020-04556-6
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DOI: https://doi.org/10.1007/s13197-020-04556-6