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EVALUATION OF THIN-LAYER DRYING MODELS FOR JERUSALEM ARTICHOKE (Helianthus tuberosus L.) TUBERS IN DIFFERENT DRYING METHODS |
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| รหัสดีโอไอ | |
| Creator | Orraya Porniammongkol, Wasan Duangkhamchan* and Sudathip Inchuen |
| Title | EVALUATION OF THIN-LAYER DRYING MODELS FOR JERUSALEM ARTICHOKE (Helianthus tuberosus L.) TUBERS IN DIFFERENT DRYING METHODS |
| Publisher | SUT |
| Publication Year | 2557 |
| Journal Title | Suranaree Journal of Science and Technology |
| Journal Vol. | 21 |
| Journal No. | 1 |
| Page no. | 41-47 |
| Keyword | Jerusalem artichoke, drying kinetics, diffusivity coefficient, drying model, browning index |
| ISSN | 0858-849X |
| Abstract | This paper presents the evaluation of thin-layer models for Jerusalem artichoke (Helianthus tuberosus L.) tubers in different drying methods. Slices of Jerusalem artichoke were dried in a hot-air oven at 60oC, in a microwave oven at 200 W, under open-air sun, and under shade until a moisture content of approximately 10% (dry basis) was reached. In addition, blanching was used in order to investigate the influence of pre-treatment. The experimental data of the drying kinetics was fitted to various well-known theoretical models using nonlinear regression analysis. The suitable choice of prediction was made based on the coefficient of determination (R2), the root mean square error (RMSE), and the chi-square (c2). Among several drying models tested, the Midilli et al. model gave the best fit for the convective hot-air drying and microwave drying methods for both blanched and unblanched samples, while the approximation of diffusion model and the modified Page model were the best for the shade drying of the blanched and unblanched samples, respectively. In addition, the experimental results obtained by the open-air sun drying method were suitably fitted to the Midilli et al. model and the approximation of diffusion model for the blanched and unblanched samples, respectively. The effective diffusivity coefficient, Deff, for the different drying methods was estimated, ranging from 0.16515x10-9 m2/s to 15.6450x10-9 m2/s. Furthermore, in order to investigate the effect of the drying methods on the quality of Jerusalem artichoke powders, the color and browning index were determined. It was found that the drying methods and pre-treatment affected the color and browning index of Jerusalem artichoke powders. |
