Czech J. Food Sci., 2022, 40(3):187-194 | DOI: 10.17221/263/2020-CJFS

Foam-mat convective drying of kiwiberry (Actinidia arguta) pulpOriginal Paper

Radosław Bogusz ORCID...*, Artur Wiktor ORCID..., Małgorzata Nowacka ORCID..., Joanna Ćwintal, Ewa Gondek ORCID...
Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences (SGGW), Warsaw, Poland

The purpose of this work has been to determine the optimal conditions for the processing of kiwiberry fruit pulp based on the relevant thickness of the layer and air temperature, that will target the maximal reduction of drying time and minimal energy consumption. The research was designed to use the response surface methodology (RSM). The effects of independent variables (factors) such as the thickness of the layer (4, 8, and 12 mm) and the temperature of the drying air (50, 60, and 70°C) were studied by the means of the response variables. In this study, the drying kinetics was evaluated based on the drying time, drying rate, and effective water diffusion coefficient (Deff). Based on the simplified Fick's second law of diffusion, Deff was determined, while the relative water content [moisture ratio (MR)] was predicted using empirical models. It was found that as the temperature of the drying process increased, the process time was reduced, and the drying process intensified, which was manifested by the increment of the drying rate as well as the effective moisture diffusivity (varied from 5.58 × 10-10 m2 s-1 to 27.2 × 10-10 m2 s-1). The mathematical model, developed using the RSM, showed a good fit for the data obtained in the study, which allowed to predict the response of the effective water Deff of the foamed kiwiberry fruit pulp with R2 > 0.97.

Keywords: mini kiwi; foam drying; drying kinetics; mathematical modelling; response surface methodology (RSM)

Published: June 29, 2022  Show citation

ACS AIP APA ASA Harvard Chicago Chicago Notes IEEE ISO690 MLA NLM Turabian Vancouver
Bogusz R, Wiktor A, Nowacka M, Ćwintal J, Gondek E. Foam-mat convective drying of kiwiberry (Actinidia arguta) pulp. Czech J. Food Sci. 2022;40(3):187-194. doi: 10.17221/263/2020-CJFS.
Share...
Download citation
  • BibTeX (.bib)
  • Bookends (.ris)
  • EasyBib (.ris)
  • EndNote (.enw)
  • EndNote 8 (.xml)
  • ISI WoS (.isi)
  • Medlars (.medlars)
  • Mendeley (.ris)
  • MODS (.xml)
  • Papers (.ris)
  • RefWorks (.txt)
  • RefManager (.ris)
  • RIS (.ris)
  • MS Word (.xml)
  • Zotero (.ris)
    • Open full article

    References

    1. AOAC (2002): Official Methods of Analysis of AOAC International. 17th Ed. Gaithersburg, US, Association of Official Analytical Collaboration (AOAC) International: 920.15.
    2. Azizpour M., Mohebbi M., Khodaparast M.H.H. (2016): Effect of foam-mat drying temperature on physico-chemical and microstructural properties of shrimp powder. Innovative Food Science and Emerging Technologies, 34: 122-126. Go to original source...
    3. Azzollini A., Derossi A., Severini C. (2016): Understanding the drying kinetic and hygroscopic behaviour of larvae of yellow mealworm (Tenebrio molitor) and the effects on their quality. Journal of Insects as Food and Feed, 2: 233-243. Go to original source...
    4. Behera S.H., Meena H., Chakraborty S., Meikap B.C. (2018): Application of response surface methodology (RSM) for optimization of leaching parameters for ash reduction from low-grade coal. Science Technology, 28: 621-629. Go to original source...
    5. Bialik M., Gondek E., Wiktor A., Latocha P., Witrowa-Rajchert D. (2017): Mathematical modeling of Actinidia arguta (kiwiberry) drying kinetics. Agricultural Engineering, 21: 5-13. Go to original source...
    6. Buljat A.M., Jurina T., Tušek A.J., Valinger D., Kljusurić J.G., Benković M. (2019): Applicability of foam mat drying process for production of instant cocoa powder enriched with lavender extract. Food Technology and Biotechnology, 57: 159-170. Go to original source... Go to PubMed...
    7. Çakmak G., Yildiz C. (2011): The prediction of seedy grape drying rate using a neural network method. Computers and Electronics in Agriculture, 75: 132-138. Go to original source...
    8. Dehghannya J., Pourahmad M., Ghanbarzadeh B., Ghaffari H. (2019): Heat and mass transfer enhancement during foam-mat drying process of lime juice: Impact of convective hot air temperature. International Journal of Thermal Sciences, 135: 30-43. Go to original source...
    9. Febrianto A., Kumalaningsih S., Aswari A.W. (2012): Process engineering of drying milk powder with foam-mat drying method. A study on the effect of the concentration and types of filler. Journal of Basic and Applied Scientific Research, 2: 3588-3592.
    10. Hardy Z., Jideani V.A. (2015): Foam-mat drying technology: A review. Critical Reviews in Food Science and Nutrition, 57: 2560-2572. Go to original source... Go to PubMed...
    11. Jakubczyk E., Gondek E. (2009): Effect of process parameters on characteristics of convection-microwave drying of foamed apple puree (Wpływ parametrów procesu na przebieg suszenia konwekcyjno-mikrofalowego spienionego przecieru jabłkowego). Nauka Przyroda Technologie, 3: 1-9. (in Polish)
    12. Jakubczyk E., Gondek E., Głód K. (2010): Characteristics of physical properties of apple powder produced by foam-mat freeze-drying method (Charakterystyka właściwości fizycznych proszku jabłkowego otrzymanego metodą suszenia pianowo-sublimacyjnego). Acta Agrophysics, 15: 281-291. (in Polish)
    13. Kandasamy P., Varadharaju N., Kalemullah S., Maladhi D. (2014): Optimization of process parameters for foam-mat drying of papaya pulp. Journal of Food Science and Technology, 51: 2526-2534. Go to original source... Go to PubMed...
    14. Kandasamy P., Varadharaju N., Dhakre D.S., Smritikana S. (2019): Assessment of physicochemical and sensory characteristics of foam-mat dried papaya fruit powder. International Food Research Journal, 26: 819-829.
    15. Krasaekoopt W., Bhatia S. (2012): Production of yoghurt powder using foam-mat drying. AU Journal of Technology, 15: 166-171.
    16. Lammerskitten A., Mykhailyk V., Wiktor A., Toepfl S., Nowacka M., Bialik M., Czyżewski J., Witrowa-Rajchert D., Parniakov O. (2019): Impact of pulsed electric fields on physical properties of freeze-dried apple tissue. Innovative Food Science and Emerging Technologies, 57: 102211. Go to original source...
    17. Ng M.L., Sulaiman R. (2018): Development of beetroot (Beta vulgaris) powder using foam mat drying. LWT - Food Science and Technology, 88: 80-86. Go to original source...
    18. Said K.A.M., Amin M.A.M. (2015): Overview on the response surface methodology (RSM) in extraction processes. Journal of Engineering and Applied Sciences, 2: 8-17. Go to original source...
    19. Salahi M.R., Mohebbi M., Taghizadeh M. (2015): Foam-mat drying of cantaloupe (Cucumis melo): Optimization of foaming parameters and investigating drying characteristics. Journal of Food Processing and Preservation, 39: 1798-1808. Go to original source...
    20. Salehi S., Noaparast M., Shafaei S.Z. (2015): Response surface methodology (RSM) for optimization of chalcopyrite concentrate leaching with silver-coated pyrite. Physicochemical Problems of Mineral Processing, 52: 1023-1035.
    21. Sangamithra A., Venkatachalam S., John S.G., Kuppuswamy K. (2015): Foam mat drying of food materials: A review. Journal of Food Processing and Preservation, 39: 3165-3174. Go to original source...
    22. Shrimal P., Sanklecha H., Patil P., Mujumdar A., Naik J. (2018): Biodiesel production in tubular microreactor: Optimization by response surface methodology. Arabian Journal for Science and Engineering, 41: 6133-6141. Go to original source...
    23. Sramek M., Schweiggert R.M., van Kampen A., Carle R., Kohlus R. (2015): Preparation of high-grade powders from tomato paste using a vacuum foam drying method. Journal of Food Science, 80: 1755-1762. Go to original source... Go to PubMed...
    24. Wiktor A., Iwaniuk M., Śledź M., Nowacka M., Chudoba T., Witrowa-Rajchert D. (2013): Drying kinetics of apple tissue treated by pulsed electric field. Drying Technology, 31: 112-119. Go to original source...
    25. Wiktor A., Nowacka M., Dadan M., Rybak K., Lojkowski W., Chudoba T., Witrowa-Rajchert D. (2016): The effect of pulsed electric field on drying kinetics, color, and microstructure of carrot. Drying Technology, 34: 1286-1296. Go to original source...
    26. Wilson R.A., Kadam D.M., Chadha S., Sharma M. (2012): Foam mat drying characteristics of mango pulp. International Journal of Food Sciences and Nutrition, 2: 63-69. Go to original source...

    This is an open access article distributed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International (CC BY NC 4.0), which permits non-comercial use, distribution, and reproduction in any medium, provided the original publication is properly cited. No use, distribution or reproduction is permitted which does not comply with these terms.


    Return to the content