Skip to main content
SpringerLink
Log in

Drying kinetics, moisture diffusivity and lycopene retention of watermelon pomace in different dryers

  • Original Article
  • Published:
Journal of Food Science and Technology Aims and scope Submit manuscript

Abstract

Drying kinetics of watermelon pomace was investigated in fluidized-bed and cabinet dryers using 2–6 kg/m2 tray loads at 50–70 °C. Drying behavior was described by the Page’s model with high coefficient of determination (≥0.96), lower standard error (≤0.03) and scattered residual plot. Effective moisture diffusivity of pomace during drying varied from 0.880 × 10−8 to 3.541 × 10−8 m2/s for fluidized bed and 0.347 × 10−8 to 0.868 × 10−8 m2/s for cabinet dryers. Arrhenius’s equation adequately explained the relationship between the drying rate constant/effective moisture diffusivity and drying air temperature. Lycopene content of dehydrated watermelon pomace was 11.0–17.3 mg/100 g dry basis in fluidized-bed dryer and 9.3–15.4 mg/100 g dry basis in cabinet dryer.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

We’re sorry, something doesn't seem to be working properly.

Please try refreshing the page. If that doesn't work, please contact support so we can address the problem.

Fig. 1
Fig. 2

Similar content being viewed by others

References

  • Akpinar EK, Toraman S (2013) Estimation of the moisture diffusivity and activation energy in thin layer drying of ginger slices. World Acad Sci Eng Technol 78:1308–1311

    Google Scholar 

  • Arocho YD, Bellmer D, Maness N, Mcglynn W, Patricia RD (2012) Watermelon pomace composition and the effect of drying and storage on lycopene content and color. J Food Qual 35:331–340

    Article  CAS  Google Scholar 

  • Chawla C, Kaur D, Oberoi DPS, Sogi DS (2008) Drying characteristics, sorption isotherms and lycopene retention of tomato pulp. Dry Technol 26(10):1257–1264

    Article  CAS  Google Scholar 

  • Crandall PG, Kesterson JW (1981) Components of processed watermelon fruit. J Am Soc Hortic Sci 106:493–495

    Google Scholar 

  • Crank J (1975) The mathematics of diffusion. Claredon Press, Oxford

    Google Scholar 

  • Doymaz I, Gorel O, Akgun NA (2004) Drying characteristics of the solid by-product of olive oil extraction. Biosyst Eng 88:213–219

    Article  Google Scholar 

  • Falade KO, Igbeka JC, Ayanwuyi FA (2007) Kinetics of mass transfer and color changes during osmotic dehydration of watermelon. J Food Eng 80:979–985

    Article  Google Scholar 

  • FAO (2014) Food and Agriculture Organisation of United Nation. http://faostat.fao.org/site/567/default.aspx#ancor. Assessed Dec 2014

  • Hayoglu IA, Fenercioglu H (1990) A research on the possibility of using watermelon juice in fruit juice industry. Gida 15:329–332

    Google Scholar 

  • Kang B, Zhao W, Hou Y, Tian P (2010) Expression of carotenogenic genes during development and ripening of watermelon fruit. Sci Hortic 124:368–375

    Article  CAS  Google Scholar 

  • Kaur D, Wani AA, Sogi DS, Shivhare US (2006) Sorption isotherm and drying characteristics of tomato peel isolated from tomato pomace. Dry Technol 24:1–6

    Article  Google Scholar 

  • Kerje T, Grum M (2003) The origin of watermelon (Cucumis melo): a review of the literature. www.vitacost.com

  • Koua BK, Koffi PME, Fassinou FW, Andoh HY, Gbaha P, Tourpak P (2013) Evaluation of some thin layer drying models and effective moisture diffusivity of yam (Dioscorea rotundata) slices. Pak J Food Sci 23(1):1–9

    Google Scholar 

  • Perkins-Veazie P, Collins JK (2006) Carotenoid changes of intact watermelons after storage. J Agric Food Chem 54:5868–5874

    Article  CAS  Google Scholar 

  • Perkins-Veazie P, Collins JK, Davis AR, Roberts W (2006) Carotenoid content of 50 watermelon cultivars. J Agric Food Chem 54:2593–2597

    Article  CAS  Google Scholar 

  • Pinto MP, Santos CN, Henriquesa C, Lima G, Quedas F (2011) Lycopene content and antioxidant capacity of Portuguese watermelon fruits. Electron J Environ Agric Food Chem 10(4):2090–2097

    CAS  Google Scholar 

  • Purkayastha MD, Nath A, Deka BC, Mahanta CL (2011) Thin Layer drying of tomato slices. J Food Sci Technol 50:654–654

    Article  Google Scholar 

  • Sadler G, David J, Dezman D (1990) Rapid extraction of lycopene and β- carotene from reconstituted tomato paste. J Food Sci 55:1460–1461

    Article  CAS  Google Scholar 

  • Shi J, Maguer ML, Bryan M, Kakuda Y (2002) Kinetics of lycopene degradation in tomato puree by heat and light irradiation. J Food Proc Eng 25:485–498

    Article  Google Scholar 

  • Shin DH, Koo YJ, Kim CO, Min BY, Suh KB (1978) Studies on the production of watermelon and cantaloupe melon juice. Korean J Food Sci Technol 10:215–218

    Google Scholar 

  • Shivhare US, Arora S, Ahmed J, Raghavan GSV (2004) Moisture adsorption isotherms for mushrooms. LWT Food Sci Technol 37:133–137

    Article  CAS  Google Scholar 

  • Sies H, Stahl W (1998) Lycopene: antioxidant and biological effects and its bioavalibility in the human. Proc Soc Exp Biol Med 218:121–124

    Article  CAS  Google Scholar 

  • Sinija VR, Mishra HN (2009) Thin-layer modeling for drying of pressed tea leaf residue to produce green tea. J Food Sci Technol 46(6):515–524

    Google Scholar 

  • Sogi DS (2003) Effect of concentration and temperature on viscosity of watermelon juice. J Food Sci Technol 40(5):509–511

    Google Scholar 

  • Sogi DS, Bawa AS (1998) Dehydration of tomato processing waste. Ind Food Packer 52:26–29

    Google Scholar 

  • Sogi DS, Shivhare US, Garg SK, Bawa AS (2003) Water sorption isotherm and drying characteristics of tomato seeds. Biosyst Eng 84(3):297–301

    Article  Google Scholar 

  • Uddin MB, Nanjudaswamy AM (1982) Studies on the processing of watermelon for juice. Bangladesh J Sci Ind Res 17:80–86

    CAS  Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, 143 005, India

    Davinder Pal Singh Oberoi & Dalbir Singh Sogi

Authors
  1. Davinder Pal Singh Oberoi
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Dalbir Singh Sogi
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Dalbir Singh Sogi.

Additional information

Highlights

• Watermelon pomace is generated during processing of watermelon.

• It is generally discarded as waste leading to environment problems.

• Watermelon pomace contains more lycopene as compared to its flesh.

• Dehydration can increase the shelf life of pomace.

• Pigment extracted can be used in different food products.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Oberoi, D.P.S., Sogi, D.S. Drying kinetics, moisture diffusivity and lycopene retention of watermelon pomace in different dryers. J Food Sci Technol 52, 7377–7384 (2015). https://doi.org/10.1007/s13197-015-1863-7

Download citation

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s13197-015-1863-7

Keywords

Search

Navigation