Effect of pre-treatments on drying characteristics of Chinese jujube (Zizyphus jujuba Miller)
Keywords:
Zizyphus jujuba, Chinese jujube, pre-treatment, hot-air drying, activation energy, mathematical modellingAbstract
Chinese jujube is delicious and nourishing fruit. However, fresh Chinese jujube is liable to rot and drying is a necessary process. Traditional drying is a time-consuming task due to the thick cuticle of Chinese jujube. To improve its drying efficiency, fresh Chinese jujube was pretreated with nine different methods prior to hot-air drying. Among these methods, dipping in 2% ethyl oleate plus 5% K2CO3 for 10 min (alkaline emulsion of ethyl oleate, AEEO) was recommended for its time-saving effect, which was found more significant at lower drying temperatures. The beneficial effect was considered based on its cuticle destruction by AEEO pre-treatment. In the meantime, the drying process was divided into three stages; each of them obeyed the first order reaction kinetics. Activation energies for the first, second and third stages of control over jujube drying were 41.45 kJ/mol, 35.24 kJ/mol and 49.52 kJ/mol, and reduced by 20.9%, 22.1% and 29.0%, respectively, after AEEO pre-treatment, and the drying process was well predicted by Midilli et al. model. In view of browning during drying at higher temperatures, AEEO pretreated jujube was suggested to be dried at 60°C. This finding was considered to be helpful to the industrial drying of Chinese jujube.References
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[2] The State Commission of Chinese Pharmacopoeia. Pharmacopoeia of People’s Republic of China, Part I. Beijing: Chemical Industry Press, 2010; pp 21-22.
[3] Zhu S H, Sun L, Zhou J. Effects of nitric oxide fumigation on phenolic metabolism of postharvest Chinese winter jujube (Zizyphus jujuba Mill. cv. Dongzao) in relation to fruit quality. LWT - Food Science and Technology, 2009; 42(5): 1009-1014.
[4] Fang S Z, Wang Z F, Hu X S, Datta A K. Hot-air drying of whole fruit Chinese jujube (Zizyphus jujuba Miller): physicochemical properties of dried products. International Journal of Food Science and Technology, 2009; 44(7): 1415- 1421.
[5] Dev S R S, Raghavan V G S. Advancements in drying techniques for food, fiber, and fuel. Drying Technology, 2012; 30(11-12): 1147-1159.
[6] Fang S Z, Wang Z F, Hu X S. Hot air drying of whole fruit Chinese jujube (Zizyphus jujuba Miller): thin-layer mathematical modelling. International Journal of Food Science and Technology, 2009; 44(9): 1818-1824.
[7] Liu K, Lu Z M, Bao R, Zhao J Q, Jiao W Y. Mathematical modeling of thin-layer drying of red dates (Ziziphus jujuba Mill). Food Science, 2011; 32(15): 80-83.
[8] Motevali A, Abbaszadeh A, Minaei S, Khoshtaghaza M H, Ghobadian B. Effective moisture diffusivity, activation energy and energy consumption in thin-layer drying of jujube (Zizyphus jujuba Mill). Journal of Agricultural Science and Technology, 2012; 14: 523-532.
[9] Motevali A, Abbaszadeh A, Najafi G H, Minaei S, Ghobadian B. Drying of jujube (Zizyphus jujuba Mill) fruit: comparison of prediction from mathematical models and artificial neural networks. Australian Journal of Crop Science, 2012; 6(2): 210-218.
[10] Yi X K, Wu W F, Zhang Y Q, Li J X, Luo H P. Thin-layer drying characteristics and modeling of Chinese jujubes. Mathematical Problems in Engineering, 2012; doi:10.1155/2012/386214.
[11] Fang S Z, Wang Z F, Hu X S, Li H, Long W R, Wang R. Shrinkage and quality characteristics of whole fruit of Chinese jujube (Zizyphus jujuba Miller) in microwave drying. International Journal of Food Science and Technology, 2010; 45(12): 2463-2469.
[12] Fang S Z, Wang Z F, Hu X S, Chen F, Zhao G H, Liao X J, et al. Energy requirement and quality aspects of Chinese jujube (Zizyphus jujuba Miller) in hot air drying followed by microwave drying. Journal of Food Process Engineering, 2011; 34(2): 491-510.
[13] Lee J H, Zuo L. Mathematical modeling on vacuum drying of Zizyphus jujuba Miller slices. Journal of Food Science and Technology, 2013; 50(1): 115-121.
[14] Wang Z F, Fang S Z, Hu X S. Effective diffusivities and energy consumption of whole fruit Chinese jujube (Zizyphus jujuba Miller) in microwave drying. Drying Technology, 2009; 27(10): 1097-1104.
[15] Wu P, Tian S P, Xu Y. Effects of controlled atmosphere on cell wall and cuticle composition and quality of jujube fruit (cv. Huping). Scientia Agricultura Sinica, 2009; 42(2): 610-625.
[16] Riederer M, Schreiber L. Protecting against water loss: analysis of the barrier properties of plant cuticles. Journal of Experimental Botany, 2001; 52(363): 2023-2032.
[17] Doymaz İ. Air-drying characteristics of tomatoes. Journal of Food Engineering, 2007; 78(4): 1291-1297.
[18] Doymaz İ. Influence of pretreatment solution on the drying of sour cherry. Journal of Food Engineering, 2007; 78(2): 591-596.
[19] Menges H O, Ertekin C. Thin layer drying model for treated and untreated Stanley plums. Energy Conversion and Management, 2006; 47(15-16): 2337-2348.
[20] Doymaz İ. Effect of dipping treatment on air drying of plums. Journal of Food Engineering, 2004; 64(4): 465-470.
[21] Doymaz İ, İsmail O. Drying characteristics of sweet cherry. Food and Bioproducts Processing, 2011; 89(1): 31-38.
[22] Esmaiili M, Rahmat S G, Cronin K, Mousavi M A E, Rezazadeh G. Grape drying: A review. Food Reviews International, 2007; 23(3): 257-280.
[23] Pahlavanzadeh H, Basiri A, Zarrabi M. Determination of parameters and pretreatment solution for grape drying. Drying Technology, 2001; 19(1): 217 - 226.
[24] Sunjka P S, Raghavan G S V. Assessment of pre-treatment methods and osmotic dehydration for cranberries. Canadian Biosystems Engineering, 2004; 46: 335-340.
[25] Crank J. The mathematics of diffusion (2nd ed.). Oxford: Clarendon Press, 1975.
[26] Pointing J D, Mc Bean D M. Temperature and dipping treatment effects on drying rates and dipping times of grapes, orunes and other waxy fruits. Food Technology, 1970; 24: 1403-1406.
[27] Riva M, Peri C, Lovino R. Effects of pre-treatments on kinetics of grapes drying. In: Le Maguer M, Jelen P. Eds. Food Engineering and Process Applications, Vol. 1, Transport Phenomena. London: Elsevier Applied Science, 1986, pp 461-472.
[28] Saravacos G D, Marousis S N. Effect of ethyl oleate on the rate of air-drying of foods. Journal of Food Engineering, 1988; 7(4): 263-270.
[29] Price W E, Sabarez H T, Storey R, Back P J. Role of the
waxy skin layer in moisture loss during dehydration of prunes. Journal of Agricultural and Food Chemistry, 2000; 48(9): 4193-4198.
[30] Zhang B S, Chen J P, Li H Y. Effect of hot air drying on nonenzymatic browning of Chinese jujube. Food Science, 2006; 27(10): 139-142.
[31] Toledo R T. Fundamentals of Food Process Engineering (3ed.). New York: Springer Science+Business Media, 2007; pp 431-462.
[32] Qin S, Wen X S, Shen T, Xiang L. Thin layer drying characteristics and quality evaluation of steam blanched chrysanthemum. Transactions of the CSAE, 2011; 27(6): 357-364. (in Chinese with English abstract)
[33] Zogzas N P, Maroulis Z B, Marinos-Kouris D. Moisture diffusivity data compilation in foodstuffs. Drying Technology, 1996; 14(10): 2225-2253.
[34] Doymaz İ. Prediction of drying characteristics of pomegranate arils. Food Analytical Methods, 2012; 5(4): 841-848.
[35] Madamba P S, Driscoll R H, Buckle K A. The thin-layer drying characteristics of garlic slices. Journal of Food Engineering, 1996; 29(1): 15-97.
[36] Özdemir M, Devres Y O. The thin layer drying characteristics of hazelnuts during roasting. Journal of Food Engineering, 1999; 42(4): 225-233.
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Published
2014-02-28
How to Cite
Baomeng, Z., Xuesen, W., & Guodong, W. (2014). Effect of pre-treatments on drying characteristics of Chinese jujube (Zizyphus jujuba Miller). International Journal of Agricultural and Biological Engineering, 7(1), 94–102. Retrieved from https://ijabe.migration.pkpps03.publicknowledgeproject.org/index.php/ijabe/article/view/926
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Agro-product and Food Processing Systems
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