Chemical and Thermal Treatment for Drying Cassava Tubers: Optimization, Microstructure, and Dehydration Kinetics

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41340%2F23%3A96888" target="_blank" >RIV/60460709:41340/23:96888 - isvavai.cz</a>

Výsledek na webu

<a href="https://www.mdpi.com/2075-1729/13/12/2355" target="_blank" >https://www.mdpi.com/2075-1729/13/12/2355</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.3390/life13122355" target="_blank" >10.3390/life13122355</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Chemical and Thermal Treatment for Drying Cassava Tubers: Optimization, Microstructure, and Dehydration Kinetics

Popis výsledku v původním jazyce

Perishable commodities like cassava necessitate effective postharvest preservation for various industrial applications. Hence, optimizing pretreatment processes and modeling drying kinetics hold paramount importance. This study aimed to optimize cassava pretreatment using the central composite design of a response surface methodology while also assessing microstructure and dehydration kinetics. Diverse chemical and thermal pretreatments were explored, encompassing sodium metabisulfite concentrations (0-4% w/w), citric acid concentrations (0-4% w/w), and blanching time (0-4 min). The four investigated responses were moisture content, whiteness index, activation energy (Ea), and effective moisture diffusivity (Deff). Employing five established drying models, suitability was appraised after optimal pretreatment conditions were determined. The findings revealed that moisture content ranged from 5.82 to 9.42% db, whereas the whiteness index ranged from 87.16 to 94.23. Deff and Ea ranged from 5.06 x 10-9 to 6.71 x 10-9 m2/s and 29.65-33.28 kJ/mol, respectively. The optimal pretreatment conditions for dried cassava were identified by optimizing the use of 1.31% citric acid, 1.03% sodium metabisulfite, and blanching time for 1.01 min. The microstructure indicated that particular chemical and thermal pretreatment configurations yielded particles in the shape of circular and elliptical granules. The logarithmic model provided the most accurate description of the dehydration kinetics, with the highest R2 value (0.9859) and the lowest chi 2, RSME, and SSE values of 0.0351, 0.0015, and 0.0123, respectively.

Název v anglickém jazyce

Chemical and Thermal Treatment for Drying Cassava Tubers: Optimization, Microstructure, and Dehydration Kinetics

Popis výsledku anglicky

Perishable commodities like cassava necessitate effective postharvest preservation for various industrial applications. Hence, optimizing pretreatment processes and modeling drying kinetics hold paramount importance. This study aimed to optimize cassava pretreatment using the central composite design of a response surface methodology while also assessing microstructure and dehydration kinetics. Diverse chemical and thermal pretreatments were explored, encompassing sodium metabisulfite concentrations (0-4% w/w), citric acid concentrations (0-4% w/w), and blanching time (0-4 min). The four investigated responses were moisture content, whiteness index, activation energy (Ea), and effective moisture diffusivity (Deff). Employing five established drying models, suitability was appraised after optimal pretreatment conditions were determined. The findings revealed that moisture content ranged from 5.82 to 9.42% db, whereas the whiteness index ranged from 87.16 to 94.23. Deff and Ea ranged from 5.06 x 10-9 to 6.71 x 10-9 m2/s and 29.65-33.28 kJ/mol, respectively. The optimal pretreatment conditions for dried cassava were identified by optimizing the use of 1.31% citric acid, 1.03% sodium metabisulfite, and blanching time for 1.01 min. The microstructure indicated that particular chemical and thermal pretreatment configurations yielded particles in the shape of circular and elliptical granules. The logarithmic model provided the most accurate description of the dehydration kinetics, with the highest R2 value (0.9859) and the lowest chi 2, RSME, and SSE values of 0.0351, 0.0015, and 0.0123, respectively.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

10602 - Biology (theoretical, mathematical, thermal, cryobiology, biological rhythm), Evolutionary biology

Projekt

—

Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2023

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Life-Basel

ISSN

2075-1729

e-ISSN

2075-1729

Svazek periodika

13

Číslo periodika v rámci svazku

12

Stát vydavatele periodika

CH - Švýcarská konfederace

Počet stran výsledku

20

Strana od-do

0-20

Kód UT WoS článku

001131051000001

EID výsledku v databázi Scopus

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