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Microwave and blanch‐assisted drying of white yam (Dioscorea rotundata)

The effect of microwave and blanch pretreatments on the drying kinetics and quality of white yam (Dioscorea rotundata) was investigated. Yam cubes destined for hot air drying at temperatures 70–90°C were predried in a domestic microwave or blanched in hot water for 1–5 min. Microwave pretreatment ti...

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Detalles Bibliográficos
Autores principales: Abano, Ernest Ekow, Amoah, Robert Sarpong
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2015
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4708655/
https://www.ncbi.nlm.nih.gov/pubmed/26788300
http://dx.doi.org/10.1002/fsn3.249
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author Abano, Ernest Ekow
Amoah, Robert Sarpong
author_facet Abano, Ernest Ekow
Amoah, Robert Sarpong
author_sort Abano, Ernest Ekow
collection PubMed
description The effect of microwave and blanch pretreatments on the drying kinetics and quality of white yam (Dioscorea rotundata) was investigated. Yam cubes destined for hot air drying at temperatures 70–90°C were predried in a domestic microwave or blanched in hot water for 1–5 min. Microwave pretreatment time had a positive significant effect on drying rate but both pretreatments had a negative influence on the ascorbic acid content and the nonenzymatic browning. The optimum drying conditions were a microwave pretreatment time of 5 min and a temperature of 70°C and a blanching time of 1 min at a temperature of 80°C. Among the models fitted, the Midilli et al. and the Page models gave the best fits for yam cubes predried with microwave and blanch, respectively. The effective moisture diffusivity for microwave‐assisted drying increased from 1.05 × 10(−8 )m(2 )s(−1) to 2.00 × 10(−8) m(2 )s(−1) while the hot water blanched samples decreased from 1.53 × 10(−8) to 8.81 × 10(−9 )m(2 )s(−1) with time. The study demonstrates that microwave‐assisted drying could be used to enhance heat and mass transfer processes to produce better quality dried yam products.
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spelling pubmed-47086552016-01-19 Microwave and blanch‐assisted drying of white yam (Dioscorea rotundata) Abano, Ernest Ekow Amoah, Robert Sarpong Food Sci Nutr Original Research The effect of microwave and blanch pretreatments on the drying kinetics and quality of white yam (Dioscorea rotundata) was investigated. Yam cubes destined for hot air drying at temperatures 70–90°C were predried in a domestic microwave or blanched in hot water for 1–5 min. Microwave pretreatment time had a positive significant effect on drying rate but both pretreatments had a negative influence on the ascorbic acid content and the nonenzymatic browning. The optimum drying conditions were a microwave pretreatment time of 5 min and a temperature of 70°C and a blanching time of 1 min at a temperature of 80°C. Among the models fitted, the Midilli et al. and the Page models gave the best fits for yam cubes predried with microwave and blanch, respectively. The effective moisture diffusivity for microwave‐assisted drying increased from 1.05 × 10(−8 )m(2 )s(−1) to 2.00 × 10(−8) m(2 )s(−1) while the hot water blanched samples decreased from 1.53 × 10(−8) to 8.81 × 10(−9 )m(2 )s(−1) with time. The study demonstrates that microwave‐assisted drying could be used to enhance heat and mass transfer processes to produce better quality dried yam products. John Wiley and Sons Inc. 2015-06-10 /pmc/articles/PMC4708655/ /pubmed/26788300 http://dx.doi.org/10.1002/fsn3.249 Text en © 2015 The Authors. Food Science & Nutrition published by Wiley Periodicals, Inc. This is an open access article under the terms of the Creative Commons Attribution (http://creativecommons.org/licenses/by/4.0/) License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited.
spellingShingle Original Research
Abano, Ernest Ekow
Amoah, Robert Sarpong
Microwave and blanch‐assisted drying of white yam (Dioscorea rotundata)
title Microwave and blanch‐assisted drying of white yam (Dioscorea rotundata)
title_full Microwave and blanch‐assisted drying of white yam (Dioscorea rotundata)
title_fullStr Microwave and blanch‐assisted drying of white yam (Dioscorea rotundata)
title_full_unstemmed Microwave and blanch‐assisted drying of white yam (Dioscorea rotundata)
title_short Microwave and blanch‐assisted drying of white yam (Dioscorea rotundata)
title_sort microwave and blanch‐assisted drying of white yam (dioscorea rotundata)
topic Original Research
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4708655/
https://www.ncbi.nlm.nih.gov/pubmed/26788300
http://dx.doi.org/10.1002/fsn3.249
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