Influence of Sulphite on the Drying Kinetics of Pumpkin Fruit Slices

Comfort Mkpentseen Bunde-Tsegba; Charles Chukwuma Ariahu; Bibiana Dooshima Igbabul; Joseph Oneh Abu

doi:doi:10.11648/j.wjfst.20190303.11

| Peer-Reviewed

Influence of Sulphite on the Drying Kinetics of Pumpkin Fruit Slices

Comfort Mkpentseen Bunde-Tsegba, Charles Chukwuma Ariahu, Bibiana Dooshima Igbabul, Joseph Oneh Abu

Published in World Journal of Food Science and Technology (Volume 3, Issue 3)

Received: 30 July 2019 Accepted: 26 October 2019 Published: 2 December 2019

Views: Downloads:

Download PDF

Share This Article

Twitter
Linked In
Facebook

Abstract

Drying kinetics, of pumpkin fruit slices as influenced by sulphiting, was investigated. Pumpkin fruits, were sulphited at 0, 1.0, 1.5, 2.0 and 2.5% to obtain 4 mm thick (P0, 4; P1, 4; P1.5 4; P2, 4; P2.5, 4 - and 5 mm samples (P0, 5; P1, 5; P1.5, 5; P2, 5; P2.5, 5 respectively). Samples were dried at 60, 65, 70, 75 and 80°C at an air velocity of 1.53 m/s. Drying was carried out to constant moisture. Samples were screened using descriptive sensory evaluation to obtain samples P1, 4 and P2, 5 each dried at 75°C as the best samples for 4 mm and 5 mm respectively. Drying curves, moisture diffusitivity, activation energy, drying time and rehydration capacity were determined. The drying curves obtained showed results for a short constant rate followed by a falling rate period. The effective moisture diffusivity varied from 6.235×10^-11 to 12.808×10^-11m²/s for the 4 mm and 9.046 x 10-11 to 21.330 x 10^-11m²/s for the 5 mm samples. Activation energy obtained for P0, 4; P1, 4; P0, 5 and P2, 5 were 31.342, 32.292, 31.525 and 29.88 kJ/mol. respectively. Sulphiting reduced drying time at 1% level from 16.5 to 15.2 hours for the 4 mm sample and 17.8 to 16.9 hours at 2% level of sulphiting for the 5 mm. Sulphite treatment reduced rehydration capacity significantly at p>0.05. This study implies that the parameter which governed the internal transfer of moisture was moisture diffusion.

Published in	World Journal of Food Science and Technology (Volume 3, Issue 3)
DOI	10.11648/j.wjfst.20190303.11
Page(s)	32-39
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2024. Published by Science Publishing Group

Keywords

Drying, Sulphite, Diffusitivity, Rehydration and Pumpkin

References

[1]	Adekpoju, G. K. A. and Adebanjo, A. A. (2011): Effect of Consumption of Cucurbita pepo Seeds on the Haematological and Biochemical Parameters. African Journal of Pharmacy and Pharmacology, 5 (1) 18-22.
[2]	Chonoko, U. G. and Rufai, A. B. (2011) Phytochemical Screening and Antibacterial Activity of Cucurbita pepo (Pumpkin) Against Staphiloccocus aureus and Salmonella typhi: Bayero Journal of Pure and Applied Sciences, 4 (1); 145-147.
[3]	Dehghannya, J., Hossienlar, S. and Heshmati, M. K. (2018). Multi-stage continuous and intermittent microwave drying of quince fruit coupled with osmotic dehydration and low temperature hot air drying. Innovative Food Science and Engineering Technologies, 45: 132-151.
[4]	Azizah, A. H., Wee, K. C., Azizah, O. and Azizah, M. (2009). Effect of boiling on total phenolics, carotenoids and radical scavenging activity of pumpkin (Cucurbita moschato). International Food Research Journal, 16, 45-51.
[5]	Al-Ghazal, A. T. (2012). Evaluation of antibacterialeffect of Cucurbita pepo (Yakten) extracts on multi-antibiotic resistance strains isolated from human urinary tract infections. Raf. Journal of Science, 23 (1) 1-7.
[6]	Azevedo-Meleiro, C. H. and Rodriguez-Amaya, D. B. (2007): Qualitative and quantitative differences in Carotenoids Composition among Cucurbita moschata, Cucurbita maxima, and Cucurbita pepo. Journal of Agriculture and Food C hemistry, 55, 4027-4033.
[7]	Markovic M, Mülleder U, Neunteufl H. (2002). Carotenoid content in different varieties of pumpkins. Journal of Food Composition Analysis; 15: 633-638.
[8]	Smith, P. G. (2011). Introduction to Food Process Engineering. 2nd edition, Springer New York Dordrecht Heidelberg London.
[9]	Seremet, L., Botez, E., Nistor, O.-V., Andronoiu, D. G., & Mocanu, G.-D. (2016). Effect of different drying methods on moisture ratio and rehydration of pumpkin slices. of Food Chemistry, 195, 104–109.
[10]	Gujral, H. S.; Oberoi, D. P. S.; Singh, R. and Gera, M. (2013): Moisture Diffusivity during Drying of Pineapple and Mango Leather as Affected by Sucrose, Pectin and Maltodextrin. International Journal of Food Properties, 16: 359-368.
[11]	Ramallo, L. A., and Mascheroni, R. H. (2012). Quality evaluation of pineapple fruit during drying process. Food and Bioproducts Processing, 90: 275-283.
[12]	Zhao D., An, K., Ding, S., Liu, L., Xu, Z., & Wang, Z. (2014). Two-stage intermittent microwave coupled with hot-air drying of carrot slices: Drying kinetics and physical quality. Food and Bioprocess Technology, 7 (8), 2308–2318.
[13]	Aghilinategh, N., Rafiee, S., Gholikhani, A., Hosseinpur, S., Omid, M., Mohtasebi, S. S. and Maleki, N. (2015). A comparative study of dried apple using HA, intermittent and continuous microwave: Evaluation of kinetic parameters and physicochemical quality attributes. Journal of Food Science and Nutrition, 3 (6), 519–526.
[14]	Vázquez-Vila, M. J., Chenlo-Romero2, F. Moreira-Martínez2, R. and Pacios Penelas, B. (2009). Dehydration kinetics of carrots (Daucus carota L.) in osmotic and air convective drying processes. Spanish Journal of Agricultural Research, 7 (4), 869-875.
[15]	Prajapati, V. K., Nema, P. K. and Rathore, S. S. (2011). Effect of pretreatment and drying methods on quality of value-added dried aonla (Emblica officinalis Gaertn) shreds. Journal of Food Science and Technology, 48 (1): 45–52.
[16]	Nguyen, M. H and Price W. E (2007). Air-drying of banana: Influence of experimental parameters, Slab thickness, banana maturity and harvesting season. Journal of FoodEngineering, 78, 200-207.
[17]	Doymaz, I. (2007A). Convective Drying Kinetics of Strawberry. Foods and Food Components. Lebensmittel.-Wiss Technologie, 9: 107–113.
[18]	Limpaiboon, K and Wiriyaumpaiwong, S. (2009): Drying kinetics of steamed glutinous rice by free convective solar dryer. Walailak Journal of Science and Technology, 6, 217-229.
[19]	Apati, G. P., Furlan, S. A., and Laurindo, J. B. (2010). Drying and rehydration of oyster mushroom. Braz. Arch. Biol. Technol., 53 (4): 945-952.
[20]	Jindarat, W., Sungsoontorn, S., & Rattanadecho, P. (2015). Analysis of energy consumption in a combined microwave-hot air spouted bed drying of biomaterial: Coffee beans. Journal of Experimental Heat Transfer, 28 (2), 107–124.
[21]	Le, T. Q. and Jittanit, W. (2015). Optimization of operating process parameters for instant brown rice production with microwave-followed by convective hot air drying Journal of Stored Products Research, 61, 1–8.
[22]	Kowalski, S. J., Szadzińska, J., & Łechtańska, J. (2013). Non-stationary drying of carrot: Effect on product quality. Journal of Food Engineering, 118 (4), 393–399.
[23]	Tzempelikos, D. A., Vouros, A. P., Bardakas, A. V., Filios, A. E., & Margaris, D. P. (2014). Case studies on the effect of the air drying conditions on the convective drying of quinces. Case Studies in Thermal Engineering, 3, 79–85.
[24]	Limpaiboon, K. (2011) Effects of Temperature and Slice Thickness on Drying Kinetics of Pumpkin Slices. Walailak Journal of Science and Technology, 8 (2) 159-166.
[25]	Artnaseaw, A., Theerakulpisut, S., and Benjapiyaporn, C. (2010). Drying characteristics of Shiitake mushroom and Jindachilli during vacuum heat pump drying. Food Bioprod. Process, , 88: 105-114
[26]	Jittanit, W. (2011). Kinetics and temperature dependent moisture diffusitivities of pumpkin seeds during drying. Kasetsart University Journal of Natural Science, 45: 147-158.
[27]	Arumuganathan, T., Manikantan, M. R., Rai, R. D., Anandakumar, S., and Khare, V. (2009). Mathematical modeling of drying kinetics of milky mushroom in a fluidized bed dryer. International Journal of Agrophys., 23: 1-7.
[28]	Roberts, J. S., Kidd, D. R. and Padilla-Zakour, O. (2008). Drying kinetics of grape seeds. Journal of Food Engineering, 89 (4): 460-465.
[29]	Serap, K. and Ertekin, C. (2011). Vacuum drying Kinetics of barbunya bea (Phaseolus vulgaris L. Elipticus Mart.). The Philippine Agricultural Scientist Vol. 94 No.3, 285-291.
[30]	Doymaz, I., Demir, H., & Yildirim, A. (2015). Drying of quince slices: Effect of pretreatments on drying and rehydration characteristics. Journal of Chemical Engineering and Communications, 202 (10), 1271–1279.
[31]	Akbarian, M., Ghanbarzadeh, B., Sowti, M., & Dehghannya, J. (2014). Effects of pectin-CMC-based coating and osmotic dehydration pretreatments on microstructure and texture of the hot-air dried quince slices. Journal of Food Processing and Preservation, 39, 260–269.
[32]	Tatsadjieu N. L.; Etoa F. X.; Mbofung C. M. F. (2004). Drying Kinetics, Physico-Chemical anNutritional Characteristics of ‘Kindimu’, a fermented milk based Sorghum Flour. Journal of food Techology in Africa.
[33]	Karim OR, Sanni LO and SO Awonorin (2008) Effect of pretreatments on quality attributes of air-dehydrated pineapple slices. Journal of Food Technology; 6 (45): 154-165.
[34]	Doymaz, I. (2007a). The kinetics of forced convective air drying of pumpkin slices. Journal of Food Engineering, 79, 243-248.
[35]	Lertworasirikul S. (2007). Drying kinetics of semi–finished cassava crackers: A comparative study. Lebensmittel-Wiss and Technologie- Food Science and Technology 41, 1360-1371.
[36]	Kraipat Cheenkachorn, Piyawat Jintanatham, Sarun Rattanaprapa (2012). Drying of Papaya (Carica papaya L.) using a Microwave-vacuum Dryer. World Academy of Science, Engineering and Technology Vol: 6, 09-27
[37]	Karim, O. R. (2010). Effects of sulphiting and osmotic pre-treatments on the effectivemoisture diffusion coefficients (D_ff) of air drying of pineapple slices. Journal of Food Technology; 10 (10): 4163-4184.
[38]	Rizvi, S. S. H. (2005). Thermodynamic properties of foods in dehydration. In: Rao M. A.; Rizvi, S. S. H. (3^rd Eds). Engieering properties of foods. Macel, Delder Inc. New York. Pp238-326.
[39]	Sankat, C. K.; Castaigne, F.; Maharaj, R. (1996) The air drying behavior of fresh and Osmotically dehydrated banana slices. International Journal of Food Science and Technology, 31, 123-135.
[40]	Krokida MK, Marinos-Kouris D. (2003) Rehydration Kinetics of Dehydrated Products. Journal of Food Engineering; 57 (1) 1-7.
[41]	Dhalsamant, K., Punyadarshini P. T. and Shrivastava, S. L (2017). Effect of pre-treatment on rehydration, colour and nano indentation properties of potato cylinders dried using a mixed-mode solar dryer. Journal of Food Science and Agriculture. 97, 3312-3322.

Cite This Article

Plain Text BibTeX RIS

APA Style

Comfort Mkpentseen Bunde-Tsegba, Charles Chukwuma Ariahu, Bibiana Dooshima Igbabul, Joseph Oneh Abu. (2019). Influence of Sulphite on the Drying Kinetics of Pumpkin Fruit Slices. World Journal of Food Science and Technology, 3(3), 32-39. https://doi.org/10.11648/j.wjfst.20190303.11

Copy | Download

ACS Style

Comfort Mkpentseen Bunde-Tsegba; Charles Chukwuma Ariahu; Bibiana Dooshima Igbabul; Joseph Oneh Abu. Influence of Sulphite on the Drying Kinetics of Pumpkin Fruit Slices. World J. Food Sci. Technol. 2019, 3(3), 32-39. doi: 10.11648/j.wjfst.20190303.11

Copy | Download

AMA Style

Comfort Mkpentseen Bunde-Tsegba, Charles Chukwuma Ariahu, Bibiana Dooshima Igbabul, Joseph Oneh Abu. Influence of Sulphite on the Drying Kinetics of Pumpkin Fruit Slices. World J Food Sci Technol. 2019;3(3):32-39. doi: 10.11648/j.wjfst.20190303.11

Copy | Download

@article{10.11648/j.wjfst.20190303.11,
  author = {Comfort Mkpentseen Bunde-Tsegba and Charles Chukwuma Ariahu and Bibiana Dooshima Igbabul and Joseph Oneh Abu},
  title = {Influence of Sulphite on the Drying Kinetics of Pumpkin Fruit Slices},
  journal = {World Journal of Food Science and Technology},
  volume = {3},
  number = {3},
  pages = {32-39},
  doi = {10.11648/j.wjfst.20190303.11},
  url = {https://doi.org/10.11648/j.wjfst.20190303.11},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.wjfst.20190303.11},
  abstract = {Drying kinetics, of pumpkin fruit slices as influenced by sulphiting, was investigated. Pumpkin fruits, were sulphited at 0, 1.0, 1.5, 2.0 and 2.5% to obtain 4 mm thick (P0, 4; P1, 4; P1.5 4; P2, 4; P2.5, 4 - and 5 mm samples (P0, 5; P1, 5; P1.5, 5; P2, 5; P2.5, 5 respectively). Samples were dried at 60, 65, 70, 75 and 80°C at an air velocity of 1.53 m/s. Drying was carried out to constant moisture. Samples were screened using descriptive sensory evaluation to obtain samples P1, 4 and P2, 5 each dried at 75°C as the best samples for 4 mm and 5 mm respectively. Drying curves, moisture diffusitivity, activation energy, drying time and rehydration capacity were determined. The drying curves obtained showed results for a short constant rate followed by a falling rate period. The effective moisture diffusivity varied from 6.235×10-11 to 12.808×10-11m2/s for the 4 mm and 9.046 x 10-11 to 21.330 x 10-11m2/s for the 5 mm samples. Activation energy obtained for P0, 4; P1, 4; P0, 5 and P2, 5 were 31.342, 32.292, 31.525 and 29.88 kJ/mol. respectively. Sulphiting reduced drying time at 1% level from 16.5 to 15.2 hours for the 4 mm sample and 17.8 to 16.9 hours at 2% level of sulphiting for the 5 mm. Sulphite treatment reduced rehydration capacity significantly at p>0.05. This study implies that the parameter which governed the internal transfer of moisture was moisture diffusion.},
 year = {2019}
}

Copy | Download

TY  - JOUR
T1  - Influence of Sulphite on the Drying Kinetics of Pumpkin Fruit Slices
AU  - Comfort Mkpentseen Bunde-Tsegba
AU  - Charles Chukwuma Ariahu
AU  - Bibiana Dooshima Igbabul
AU  - Joseph Oneh Abu
Y1  - 2019/12/02
PY  - 2019
N1  - https://doi.org/10.11648/j.wjfst.20190303.11
DO  - 10.11648/j.wjfst.20190303.11
T2  - World Journal of Food Science and Technology
JF  - World Journal of Food Science and Technology
JO  - World Journal of Food Science and Technology
SP  - 32
EP  - 39
PB  - Science Publishing Group
SN  - 2637-6024
UR  - https://doi.org/10.11648/j.wjfst.20190303.11
AB  - Drying kinetics, of pumpkin fruit slices as influenced by sulphiting, was investigated. Pumpkin fruits, were sulphited at 0, 1.0, 1.5, 2.0 and 2.5% to obtain 4 mm thick (P0, 4; P1, 4; P1.5 4; P2, 4; P2.5, 4 - and 5 mm samples (P0, 5; P1, 5; P1.5, 5; P2, 5; P2.5, 5 respectively). Samples were dried at 60, 65, 70, 75 and 80°C at an air velocity of 1.53 m/s. Drying was carried out to constant moisture. Samples were screened using descriptive sensory evaluation to obtain samples P1, 4 and P2, 5 each dried at 75°C as the best samples for 4 mm and 5 mm respectively. Drying curves, moisture diffusitivity, activation energy, drying time and rehydration capacity were determined. The drying curves obtained showed results for a short constant rate followed by a falling rate period. The effective moisture diffusivity varied from 6.235×10-11 to 12.808×10-11m2/s for the 4 mm and 9.046 x 10-11 to 21.330 x 10-11m2/s for the 5 mm samples. Activation energy obtained for P0, 4; P1, 4; P0, 5 and P2, 5 were 31.342, 32.292, 31.525 and 29.88 kJ/mol. respectively. Sulphiting reduced drying time at 1% level from 16.5 to 15.2 hours for the 4 mm sample and 17.8 to 16.9 hours at 2% level of sulphiting for the 5 mm. Sulphite treatment reduced rehydration capacity significantly at p>0.05. This study implies that the parameter which governed the internal transfer of moisture was moisture diffusion.
VL  - 3
IS  - 3
ER  -

Copy | Download

Author Information

Comfort Mkpentseen Bunde-Tsegba

Department of Food Science and Technology, University of Agriculture, Makurdi, Nigeria
Charles Chukwuma Ariahu

Department of Food Science and Technology, University of Agriculture, Makurdi, Nigeria
Bibiana Dooshima Igbabul

Department of Food Science and Technology, University of Agriculture, Makurdi, Nigeria
Joseph Oneh Abu

Department of Food Science and Technology, University of Agriculture, Makurdi, Nigeria

Download PDF

Sections

Plain Text BibTeX RIS

APA Style

Comfort Mkpentseen Bunde-Tsegba, Charles Chukwuma Ariahu, Bibiana Dooshima Igbabul, Joseph Oneh Abu. (2019). Influence of Sulphite on the Drying Kinetics of Pumpkin Fruit Slices. World Journal of Food Science and Technology, 3(3), 32-39. https://doi.org/10.11648/j.wjfst.20190303.11

Copy | Download

ACS Style

Comfort Mkpentseen Bunde-Tsegba; Charles Chukwuma Ariahu; Bibiana Dooshima Igbabul; Joseph Oneh Abu. Influence of Sulphite on the Drying Kinetics of Pumpkin Fruit Slices. World J. Food Sci. Technol. 2019, 3(3), 32-39. doi: 10.11648/j.wjfst.20190303.11

Copy | Download

AMA Style

Comfort Mkpentseen Bunde-Tsegba, Charles Chukwuma Ariahu, Bibiana Dooshima Igbabul, Joseph Oneh Abu. Influence of Sulphite on the Drying Kinetics of Pumpkin Fruit Slices. World J Food Sci Technol. 2019;3(3):32-39. doi: 10.11648/j.wjfst.20190303.11

Copy | Download

@article{10.11648/j.wjfst.20190303.11,
  author = {Comfort Mkpentseen Bunde-Tsegba and Charles Chukwuma Ariahu and Bibiana Dooshima Igbabul and Joseph Oneh Abu},
  title = {Influence of Sulphite on the Drying Kinetics of Pumpkin Fruit Slices},
  journal = {World Journal of Food Science and Technology},
  volume = {3},
  number = {3},
  pages = {32-39},
  doi = {10.11648/j.wjfst.20190303.11},
  url = {https://doi.org/10.11648/j.wjfst.20190303.11},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.wjfst.20190303.11},
  abstract = {Drying kinetics, of pumpkin fruit slices as influenced by sulphiting, was investigated. Pumpkin fruits, were sulphited at 0, 1.0, 1.5, 2.0 and 2.5% to obtain 4 mm thick (P0, 4; P1, 4; P1.5 4; P2, 4; P2.5, 4 - and 5 mm samples (P0, 5; P1, 5; P1.5, 5; P2, 5; P2.5, 5 respectively). Samples were dried at 60, 65, 70, 75 and 80°C at an air velocity of 1.53 m/s. Drying was carried out to constant moisture. Samples were screened using descriptive sensory evaluation to obtain samples P1, 4 and P2, 5 each dried at 75°C as the best samples for 4 mm and 5 mm respectively. Drying curves, moisture diffusitivity, activation energy, drying time and rehydration capacity were determined. The drying curves obtained showed results for a short constant rate followed by a falling rate period. The effective moisture diffusivity varied from 6.235×10-11 to 12.808×10-11m2/s for the 4 mm and 9.046 x 10-11 to 21.330 x 10-11m2/s for the 5 mm samples. Activation energy obtained for P0, 4; P1, 4; P0, 5 and P2, 5 were 31.342, 32.292, 31.525 and 29.88 kJ/mol. respectively. Sulphiting reduced drying time at 1% level from 16.5 to 15.2 hours for the 4 mm sample and 17.8 to 16.9 hours at 2% level of sulphiting for the 5 mm. Sulphite treatment reduced rehydration capacity significantly at p>0.05. This study implies that the parameter which governed the internal transfer of moisture was moisture diffusion.},
 year = {2019}
}

Copy | Download

TY  - JOUR
T1  - Influence of Sulphite on the Drying Kinetics of Pumpkin Fruit Slices
AU  - Comfort Mkpentseen Bunde-Tsegba
AU  - Charles Chukwuma Ariahu
AU  - Bibiana Dooshima Igbabul
AU  - Joseph Oneh Abu
Y1  - 2019/12/02
PY  - 2019
N1  - https://doi.org/10.11648/j.wjfst.20190303.11
DO  - 10.11648/j.wjfst.20190303.11
T2  - World Journal of Food Science and Technology
JF  - World Journal of Food Science and Technology
JO  - World Journal of Food Science and Technology
SP  - 32
EP  - 39
PB  - Science Publishing Group
SN  - 2637-6024
UR  - https://doi.org/10.11648/j.wjfst.20190303.11
AB  - Drying kinetics, of pumpkin fruit slices as influenced by sulphiting, was investigated. Pumpkin fruits, were sulphited at 0, 1.0, 1.5, 2.0 and 2.5% to obtain 4 mm thick (P0, 4; P1, 4; P1.5 4; P2, 4; P2.5, 4 - and 5 mm samples (P0, 5; P1, 5; P1.5, 5; P2, 5; P2.5, 5 respectively). Samples were dried at 60, 65, 70, 75 and 80°C at an air velocity of 1.53 m/s. Drying was carried out to constant moisture. Samples were screened using descriptive sensory evaluation to obtain samples P1, 4 and P2, 5 each dried at 75°C as the best samples for 4 mm and 5 mm respectively. Drying curves, moisture diffusitivity, activation energy, drying time and rehydration capacity were determined. The drying curves obtained showed results for a short constant rate followed by a falling rate period. The effective moisture diffusivity varied from 6.235×10-11 to 12.808×10-11m2/s for the 4 mm and 9.046 x 10-11 to 21.330 x 10-11m2/s for the 5 mm samples. Activation energy obtained for P0, 4; P1, 4; P0, 5 and P2, 5 were 31.342, 32.292, 31.525 and 29.88 kJ/mol. respectively. Sulphiting reduced drying time at 1% level from 16.5 to 15.2 hours for the 4 mm sample and 17.8 to 16.9 hours at 2% level of sulphiting for the 5 mm. Sulphite treatment reduced rehydration capacity significantly at p>0.05. This study implies that the parameter which governed the internal transfer of moisture was moisture diffusion.
VL  - 3
IS  - 3
ER  -

Copy | Download