Amedor Evans Ntim, Sarpong Frederick, Bordoh Paa Kwasi, Frimpong Boateng Evans, Owusu-Kwarteng James
Department of Horticulture and Crop Production, School of Agriculture and Technology, University of Energy and Natural Resources, Dormaa Ahenkro Campus, P. O. Box 214, Sunyani, Ghana.
Council for Scientific and Industrial Research (CSIR) - Oil Palm Research Institute (OPRI), P. O. Box KD 74, Kade, Ghana.
Heliyon. 2024 Jul 16;10(14):e34672. doi: 10.1016/j.heliyon.2024.e34672. eCollection 2024 Jul 30.
The influence of pre-treatments and different dehydrating temperatures on the drying dynamics, energy consumption, and quality attribute of yam chips was studied. Dehydration was executed employing a convectional oven dryer under four temperatures (50, 60, 70, and 80 °C) and 2.0 m/s air velocity. Yam chips were subjected to pre-treatment conditions of blanching (for 1, 2, 3, 4, and 5 min), citric acid (1 and 5 %), and ascorbic acid (1 and 5 %) solutions whereas, untreated yam chips samples served as the control. Dehydrated yam chips were further assessed for textural and colour properties. The drying rate was found to be faster at a higher temperature of 80 °C compared to lower temperatures of 50, 60, and 70 °C. The asymptotic model was established to be the suitable descriptive model for predicting moisture profile in the pre-treated yam chips based on highest R values (0.995-0.999), lowest χ values (4.422-18.498), and the root mean square error (RMSE) values (2.103-4.30). Pre-treatment and drying temperature had a significant ( < ) impact on the hardness and colour of dehydrated yam chips. Blanching at 4 min yielded yam chips with most preferred texture (hardness: 81.3 N) and lightness () in colour values (71.07 %) after drying compared to other pre-treated samples. The effective moisture diffusivity values of the pre-treated samples were in the range of 5.17294 × 10m/s to 1.10143 × 10m/s for 5 % citric acid samples at 50 °C and all pre-treated samples at 80 °C respectively. The general findings of the study indicated a least energy usage of 43.68 kWh as a cost-effective method of drying. Also, 4 min blanching, 5 % citric acid, and 1 % ascorbic acid at 80 °C were found to be the optimum conditions for pre-treating yam chips based on lower energy level consumption rates and improved sensory properties thus attributing to the quality of the dried yam chips.
研究了预处理和不同脱水温度对薯片干燥动力学、能耗及品质属性的影响。采用对流烘箱干燥机在四个温度（50、60、70和80℃）及2.0m/s风速下进行脱水。薯片分别进行了漂烫（1、2、3、4和5分钟）、柠檬酸（1%和5%）以及抗坏血酸（1%和5%）溶液的预处理，未处理的薯片样品作为对照。对脱水后的薯片进一步评估其质地和颜色特性。结果发现，与50、60和70℃的较低温度相比，在80℃的较高温度下干燥速率更快。基于最高的R值（0.995 - 0.999）、最低的χ值（4.422 - 18.498）和均方根误差（RMSE）值（2.103 - 4.30），渐近模型被确定为预测预处理薯片水分分布的合适描述模型。预处理和干燥温度对脱水薯片的硬度和颜色有显著（<）影响。与其他预处理样品相比，4分钟漂烫处理后的薯片在干燥后具有最理想的质地（硬度：81.3N）和明度（）颜色值（71.07%）。50℃下5%柠檬酸样品和80℃下所有预处理样品的有效水分扩散率值分别在5.17294×10m/s至1.10143×10m/s范围内。该研究的总体结果表明，作为一种经济高效的干燥方法，最低能耗为43.68kWh。此外，基于较低的能量消耗率和改善的感官特性，发现80℃下4分钟漂烫、5%柠檬酸和1%抗坏血酸是预处理薯片的最佳条件，从而有助于提高脱水薯片的品质。
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