Daksa Tariku Workneh, Tolesa Getachew Neme
Deaprtment of Food Technology and Process Engineering, Haramaya Institute of Technology, P.O. Box 138, Dire Dawa, Ethiopia.
Deaprtment of Food Science and Postharvest Technology, Haramaya Institute of Technology, P.O. Box 138, Dire Dawa, Ethiopia.
Heliyon. 2024 Jan 10;10(2):e24440. doi: 10.1016/j.heliyon.2024.e24440. eCollection 2024 Jan 30.
This investigation was performed on the drying modelling of white sapote slices that were influenced by drying methods and pre-drying treatments. The experimentation was performed by two factors: drying techniques and pre-drying treatments. The drying techniques included oven-, solar- and open sun-driers, whereas the pre-drying pretreatments were blanching, sodium metabisulfite, sodium-chloride and control. Behaviours of the drying were plotted with the moisture ratio vs time of drying, moisture content (% db) vs time of drying, and drying rate (g of water/100 g dm/hr) versus drying time (t). At the commencement of the drying progression, the drying rate was increased steadily and reduced through the advancement of drying model parameters a and n (empirical constants) and k (drying rate constant) were determined. Their combinations were optimised to suit the requirements of the minimal value of the sum of square deviation on the expected data values (model values). The models were evaluated with the regression coefficient (R) and chi-square (χ), resulting in values of 0.95-0.99 and 0.000132 to 0.00511, respectively. Henderson and Pabis's model demonstrated the highest coefficient R values (0.99) for oven-dried drying techniques. Also, the Page model gave the highest R value (0.99) for sodium metabisulphite pretreatments. It can be concluded that the Henderson and Pabis model is best suited for oven drying among the drying techniques. In contrast, the Page model best fits sodium metabisulphite among the pre-drying treatments. Hence, Henderson and Pabis, and Page models might describe the drying characteristics of the white sapote fruit slices based on respective drying methods and pre-drying treatments.
本研究针对受干燥方法和预干燥处理影响的人心果片干燥建模展开。实验由两个因素进行：干燥技术和预干燥处理。干燥技术包括烘箱干燥、太阳能干燥和露天晾晒干燥，而预干燥处理为热烫、焦亚硫酸钠处理、氯化钠处理和对照。通过绘制水分比与干燥时间、干基水分含量（%）与干燥时间以及干燥速率（每100克干物质每小时的水分克数）与干燥时间（t）的关系图来研究干燥行为。在干燥过程开始时，干燥速率稳步上升，随后通过干燥模型参数a和n（经验常数）以及k（干燥速率常数）的变化而下降。确定了它们的组合以满足预期数据值（模型值）平方偏差总和最小值的要求。通过回归系数（R）和卡方（χ）对模型进行评估，结果R值在0.95 - 0.99之间，χ值在0.000132至0.00511之间。亨德森和帕比斯模型在烘箱干燥技术中显示出最高的R系数值（0.99）。此外，佩奇模型在焦亚硫酸钠预处理中给出了最高的R值（0.99）。可以得出结论，在干燥技术中，亨德森和帕比斯模型最适合烘箱干燥。相比之下，在预干燥处理中，佩奇模型最适合焦亚硫酸钠处理。因此，亨德森和帕比斯模型以及佩奇模型可能分别基于各自的干燥方法和预干燥处理来描述人心果片果实的干燥特性。
