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Study of Thermodynamic, Structural, and Quality Properties of Yacon (Smallanthus sonchifolius) During Drying

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Abstract

The thermodynamic properties and the changes in volume were studied during hot air drying of yacon. The results indicated high rates of moisture and water activity losses during the first 150 min of drying. Shrinkage of the product was evident during drying, with a reduction of about 89 % as observed by three-dimensional laser scanning and by the structural changes observed during scanning electron microscopy, indicating severe tissue shrinkage and collapse during air drying. The experimental sorption data of air-dried yacon were applied to various isotherm equations (GAB; Oswin; Chung–Pfost; Henderson, Smith, and Halsey). The Chung–Pfost model was best for characterizing the sorption behavior at 25, 30, 35, and 40 °C. The sorption isotherms of the dehydrated yacon were of type III, characteristic of high-sugar-content products. The values obtained for the differential enthalpy and entropy were higher at low moisture contents and decreased with increase in moisture content. The value obtained for the free energy of −70.7 J mol−1 suggests the process was spontaneous. A color analysis was also carried out on the yacon samples dehydrated by hot air and by freeze drying, with and without prior blanching at 100 °C for 4 min. The parameter L* was significantly higher, and the values for a* and b* significantly lower for the freeze dried yacon as compared to the forced air dehydrated samples, resulting in lighter, greenish, and bluish samples.

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Abbreviations

∆E :

Total color difference, dimensionless

∆G :

Gibb’s free energy, J mol−1

∆G β :

Free energy at temperature T β, J mol−1

∆h :

Isosteric heat or total heat of sorption, J mol−1

∆S :

Differential entropy, J mol−1 K−1

a :

Empirical coefficient, dimensionless

a*:

Three-dimensional parameter, dimensionless

aw :

Water activity, dimensionless

b :

Maximum value of shrinkage coefficient, dimensionless

b*:

Three-dimensional parameter, dimensionless

IE :

Browning index, dimensionless

L*:

Luminosity, dimensionless

R :

Universal gas constant, J mol−1 K−1

T :

Absolute temperature, K

T β :

Isokinetic temperature, K

V(X):

Volume corresponding to the moisture content X, mm3

V 0 :

Initial volume of yacon, mm3

X :

Moisture content at equilibrium, kg water kg dry solids−1

X 0 :

Initial moisture content of yacon, kg water kg dry solids−1

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Acknowledgment

This work was supported by FAPERGS and CNPq, Brazil.

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  1. Institute of Food Science and Technology, Federal University of Rio Grande do Sul, Av. Bento Gonçalves, n° 9500, CEP 91501-70, Porto Alegre, RS, Brazil

    Anahi Bernstein & Caciano Pelayo Zapata Noreña

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  2. Caciano Pelayo Zapata Noreña
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Correspondence to Caciano Pelayo Zapata Noreña.

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Bernstein, A., Noreña, C.P.Z. Study of Thermodynamic, Structural, and Quality Properties of Yacon (Smallanthus sonchifolius) During Drying. Food Bioprocess Technol 7, 148–160 (2014). https://doi.org/10.1007/s11947-012-1027-y

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