Fluidized bed drying characteristics of moringa leaves and the effects of drying on macronutrients
Autor(a) principal: | |
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Data de Publicação: | 2022 |
Outros Autores: | , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Food Science and Technology (Campinas) |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101039 |
Resumo: | Abstract Moringa oleifera is an important source of nutrients and phytochemicals with beneficial bioactive properties. However, its availability must be improved through processing to transform it into storage-stable products. One of the most important processing steps is drying. The aims of this study were to investigate drying behaviour of moringa leaves under fluidized bed drying conditions and the effects of fluidized bed drying at 35, 45, 55, and 65 oC on nutritional contents of dried moringa leaves. The parameters measured were moisture contents during drying, crude protein, crude fat, crude fibre, ash, and carbohydrate. Results of chemical analysis revealed that the effects of drying on these nutrients can be significant. Moisture content of moringa leaves decreased linearly with time at the early stage of drying and became non-linear after the moisture content dropped to about 60-70% dry basis. Drying process occurred mostly in the constant rate period at low temperature and in the falling rate period at high temperature and drying behavior of moringa leaves can be best fitted using Page model. The effective moisture diffusivity during falling rate period were 4.86 x 10-13 m2/s at 35 oC, 5.70 x 10-13 m2/s at 45oC, 1.07 x 10-12 m2/s at 55oC, 1.44 x 10-12 m2/s at 65 oC. |
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Fluidized bed drying characteristics of moringa leaves and the effects of drying on macronutrientsMoringa oleiferafluidized bed dryerdrying kineticsnutrient degradationAbstract Moringa oleifera is an important source of nutrients and phytochemicals with beneficial bioactive properties. However, its availability must be improved through processing to transform it into storage-stable products. One of the most important processing steps is drying. The aims of this study were to investigate drying behaviour of moringa leaves under fluidized bed drying conditions and the effects of fluidized bed drying at 35, 45, 55, and 65 oC on nutritional contents of dried moringa leaves. The parameters measured were moisture contents during drying, crude protein, crude fat, crude fibre, ash, and carbohydrate. Results of chemical analysis revealed that the effects of drying on these nutrients can be significant. Moisture content of moringa leaves decreased linearly with time at the early stage of drying and became non-linear after the moisture content dropped to about 60-70% dry basis. Drying process occurred mostly in the constant rate period at low temperature and in the falling rate period at high temperature and drying behavior of moringa leaves can be best fitted using Page model. The effective moisture diffusivity during falling rate period were 4.86 x 10-13 m2/s at 35 oC, 5.70 x 10-13 m2/s at 45oC, 1.07 x 10-12 m2/s at 55oC, 1.44 x 10-12 m2/s at 65 oC.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2022-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101039Food Science and Technology v.42 2022reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.103721info:eu-repo/semantics/openAccessHASIZAH,AndiDJALAL,MuspirahMOCHTAR,Andi AmijoyoSALENGKE,Salengkeeng2022-03-15T00:00:00Zoai:scielo:S0101-20612022000101039Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2022-03-15T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false |
dc.title.none.fl_str_mv |
Fluidized bed drying characteristics of moringa leaves and the effects of drying on macronutrients |
title |
Fluidized bed drying characteristics of moringa leaves and the effects of drying on macronutrients |
spellingShingle |
Fluidized bed drying characteristics of moringa leaves and the effects of drying on macronutrients HASIZAH,Andi Moringa oleifera fluidized bed dryer drying kinetics nutrient degradation |
title_short |
Fluidized bed drying characteristics of moringa leaves and the effects of drying on macronutrients |
title_full |
Fluidized bed drying characteristics of moringa leaves and the effects of drying on macronutrients |
title_fullStr |
Fluidized bed drying characteristics of moringa leaves and the effects of drying on macronutrients |
title_full_unstemmed |
Fluidized bed drying characteristics of moringa leaves and the effects of drying on macronutrients |
title_sort |
Fluidized bed drying characteristics of moringa leaves and the effects of drying on macronutrients |
author |
HASIZAH,Andi |
author_facet |
HASIZAH,Andi DJALAL,Muspirah MOCHTAR,Andi Amijoyo SALENGKE,Salengke |
author_role |
author |
author2 |
DJALAL,Muspirah MOCHTAR,Andi Amijoyo SALENGKE,Salengke |
author2_role |
author author author |
dc.contributor.author.fl_str_mv |
HASIZAH,Andi DJALAL,Muspirah MOCHTAR,Andi Amijoyo SALENGKE,Salengke |
dc.subject.por.fl_str_mv |
Moringa oleifera fluidized bed dryer drying kinetics nutrient degradation |
topic |
Moringa oleifera fluidized bed dryer drying kinetics nutrient degradation |
description |
Abstract Moringa oleifera is an important source of nutrients and phytochemicals with beneficial bioactive properties. However, its availability must be improved through processing to transform it into storage-stable products. One of the most important processing steps is drying. The aims of this study were to investigate drying behaviour of moringa leaves under fluidized bed drying conditions and the effects of fluidized bed drying at 35, 45, 55, and 65 oC on nutritional contents of dried moringa leaves. The parameters measured were moisture contents during drying, crude protein, crude fat, crude fibre, ash, and carbohydrate. Results of chemical analysis revealed that the effects of drying on these nutrients can be significant. Moisture content of moringa leaves decreased linearly with time at the early stage of drying and became non-linear after the moisture content dropped to about 60-70% dry basis. Drying process occurred mostly in the constant rate period at low temperature and in the falling rate period at high temperature and drying behavior of moringa leaves can be best fitted using Page model. The effective moisture diffusivity during falling rate period were 4.86 x 10-13 m2/s at 35 oC, 5.70 x 10-13 m2/s at 45oC, 1.07 x 10-12 m2/s at 55oC, 1.44 x 10-12 m2/s at 65 oC. |
publishDate |
2022 |
dc.date.none.fl_str_mv |
2022-01-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101039 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101039 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/fst.103721 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
dc.source.none.fl_str_mv |
Food Science and Technology v.42 2022 reponame:Food Science and Technology (Campinas) instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA |
instname_str |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
instacron_str |
SBCTA |
institution |
SBCTA |
reponame_str |
Food Science and Technology (Campinas) |
collection |
Food Science and Technology (Campinas) |
repository.name.fl_str_mv |
Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
repository.mail.fl_str_mv |
||revista@sbcta.org.br |
_version_ |
1752126334074617856 |