Volume 3, Issue 3, September 2019, Page: 32-39
Influence of Sulphite on the Drying Kinetics of Pumpkin Fruit Slices
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
Received: Jul. 30, 2019;       Accepted: Oct. 26, 2019;       Published: Dec. 2, 2019
DOI: 10.11648/j.wjfst.20190303.11      View  180      Downloads  70
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.
Keywords
Drying, Sulphite, Diffusitivity, Rehydration and Pumpkin
To cite this article
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 Journal of Food Science and Technology. Vol. 3, No. 3, 2019, pp. 32-39. doi: 10.11648/j.wjfst.20190303.11
Copyright
Copyright © 2019 Authors retain the copyright of this article.
This article is an open access article distributed under the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/) which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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