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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...
Autores principales: | , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
John Wiley and Sons Inc.
2015
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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. |
format | Online Article Text |
id | pubmed-4708655 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2015 |
publisher | John Wiley and Sons Inc. |
record_format | MEDLINE/PubMed |
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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