Drying kinetics and product quality of dried chempedak.

Citation

Chien, Hwa Chong and Chung, Lim Law and Cloke, Michael and Ching, Lik Hii and Abdullah, Luqman Chuah and Wan Daud, Wan Ramli (2008) Drying kinetics and product quality of dried chempedak. Journal of Food Engineering, 88 (4). 522-527 .

Abstract

The objective of this study was to investigate the drying kinetics of chempedak (Artocarpus integer) at different drying temperatures (50 °C, 60 °C, 70 °C) and slab dimensions. The drying data were fitted to the different semi-theoretical models based on moisture ratio (MR) to predict the drying kinetics. A logarithmic model was found to be the best fit in this study for all the drying temperatures tested. Effective diffusivities were estimated from Fick’s 2nd law and the Arrhenius equation was used to determine the diffusivity constant (Do) and activation energy (Ea). The texture and color of dried product were altered significantly during drying. The total color change (ΔE), hardness and chewiness were found to be increased with elevated temperature; meanwhile, springiness and cohesiveness of dried chempedak were relatively constant.

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Additional Metadata

Item Type:	Article
Divisions:	Centre for Extension and Continuing Education
DOI Number:	https://doi.org/10.1016/j.jfoodeng.2008.03.013
Publisher:	Elsevier
Keywords:	Drying kinetics; Diffusivity constant; Activation energy; Texture; Total color change
Depositing User:	kmportal
Date Deposited:	04 Jul 2013 09:02
Last Modified:	23 Nov 2015 04:09
Altmetrics:	http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.1016/j.jfoodeng.2008.03.013
URI:	http://psasir.upm.edu.my/id/eprint/17815
Statistic Details:	View Download Statistic

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