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Simultaneous time-temperature-thickness superposition theoretical and statistical modelling of convective drying of guava


Citation

Kek, Siok Peng and Chin, Nyuk Ling and Yusof, Yus Aniza (2014) Simultaneous time-temperature-thickness superposition theoretical and statistical modelling of convective drying of guava. Journal of Food Science and Technology, 51 (12). pp. 3609-3622. ISSN 0022-1155; ESSN: 0975-8402

Abstract

Modelling studies of guava drying and quality are presented using theoretical and statistical models by varying temperature from 55 to 75 °C and slice thickness from 3 to 9 mm. The quality of dried fruit was measured for its water activity, colour, vitamin C, and texture. The superposition technique with Midilli-Kucuk model showed efficiency in modelling the drying process with R 2  = 0.9991. The second-order polynomial equations adequately described the quality of dried guava with regression coefficient, R 2  > 0.7. Drying time was a good function of temperature and thickness (P < 0.001); water activity, colour and vitamin C showed strong dependence on temperature (P < 0.1); while texture was mainly influenced by its thickness (P < 0.005). The optimum drying temperature of 70 °C at slice thickness of 6 mm was determined using the desirability function method. Simultaneous modelling using the theoretical and statistical drying models provides information on water diffusion and evaporation with the drying responses and factors.


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Additional Metadata

Item Type: Article
Divisions: Faculty of Engineering
DOI Number: https://doi.org/10.1007/s13197-013-0923-0
Publisher: Springer
Keywords: Guava; Modelling; Drying; Optimisation; Time-temperature superposition technique
Depositing User: Nurul Ainie Mokhtar
Date Deposited: 05 Jan 2016 07:33
Last Modified: 05 Jan 2016 07:33
Altmetrics: http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.1007/s13197-013-0923-0
URI: http://psasir.upm.edu.my/id/eprint/35383
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