Drying kinetics and product quality of dried Chempedak

Chien Hwa Chong, Chung Lim Law, Michael Cloke, Ching Lik Hii, Luqman Chuah Abdullah, Wan Ramli Wan Daud

Research output: Contribution to journalArticle

64 Citations (Scopus)

Abstract

The objective of this study was to investigate the drying kinetics of chempedak (Artocarpus integer) at different drying temperatures (50 °C, 60 °C, 70 °C) and slab dimensions. The drying data were fitted to the different semi-theoretical models based on moisture ratio (MR) to predict the drying kinetics. A logarithmic model was found to be the best fit in this study for all the drying temperatures tested. Effective diffusivities were estimated from Fick's 2nd law and the Arrhenius equation was used to determine the diffusivity constant (Do) and activation energy (Ea). The texture and color of dried product were altered significantly during drying. The total color change (ΔE), hardness and chewiness were found to be increased with elevated temperature; meanwhile, springiness and cohesiveness of dried chempedak were relatively constant.

Original languageEnglish
Pages (from-to)522-527
Number of pages6
JournalJournal of Food Engineering
Volume88
Issue number4
DOIs
Publication statusPublished - Oct 2008

Fingerprint

product quality
drying
kinetics
Temperature
drying temperature
Color
Artocarpus
diffusivity
Artocarpus integer
Hardness
chewiness
color
slabs
Theoretical Models
cohesion
activation energy
hardness
texture
temperature

Keywords

  • Activation energy
  • Diffusivity constant
  • Drying kinetics
  • Texture
  • Total color change

ASJC Scopus subject areas

  • Food Science

Cite this

Drying kinetics and product quality of dried Chempedak. / Chong, Chien Hwa; Law, Chung Lim; Cloke, Michael; Hii, Ching Lik; Abdullah, Luqman Chuah; Wan Daud, Wan Ramli.

In: Journal of Food Engineering, Vol. 88, No. 4, 10.2008, p. 522-527.

Research output: Contribution to journalArticle

Chong, Chien Hwa ; Law, Chung Lim ; Cloke, Michael ; Hii, Ching Lik ; Abdullah, Luqman Chuah ; Wan Daud, Wan Ramli. / Drying kinetics and product quality of dried Chempedak. In: Journal of Food Engineering. 2008 ; Vol. 88, No. 4. pp. 522-527.
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