Effect of Blanching and Osmotic Pre-treatment on Drying Kinetics, Shrinkage and Rehydration of Chayote (Sechium edule) during Convective Drying
Current Journal of Applied Science and Technology · pp. 1215–1229 · Published 15 Jan 2014
10.9734/BJAST/2014/4567Abstract
Aims: The influence of brine pretreatment and blanching on drying kinetics, area shrinkage and rehydration of oven-dried chayote slices was investigated. Study Design: Completely Randomized Block Design. Place and Duration of Study: Food Processing and Engineering Division of the Food Research Institute between January 2012 and February 2013. Methodology: Chayote slices (4±1 mm thick) were blanched in hot water at 80ºC or osmo-dehydrated in 10% brine for 3 min, or left untreated as control and subsequently dried at 65ºC. Shrinkage of dried samples, rehydration ratio and effective diffusivity of samples were determined. Experimental drying data was fitted by non-linear regression to 10 selected thin layer drying models. Results: Modified Henderson and Pabis model gave the best fit for untreated chayote (R2= 0.9993) and brine-treated (R2= 0.9991) chayote while Midilli et al. model best described the blanched chayote (R2= 0.9970). Effective moisture diffusivities ranged from 1.09 x 10-8 m2s-1 and 1.30 x 10-8m2s-1, rehydration ratios over a period of 270 min decreased from blanched > control > brine-treated while shrinkage was highest in blanched samples and lowest in brine-treated samples. Conclusion: Blanching and osmo-dehydration in brine pre-treatment prior to oven-drying affect the drying kinetics, shrinkage and rehydration parameters of chayote slices.
References (52)
- 1 A NEW MODEL FOR SINGLE-LAYER DRYING [DOI]
- 2 Antioxidant activities of Sechium edule (Jacq.) Swartz extracts [DOI]
- 3 Modelling shrinkage during convective drying of food materials: a review [DOI]
- 4 Recent advances in drying and dehydration of fruits and vegetables: a review [DOI]
- 5 Effects of Drying Air Parameters on Rice Drying Models [DOI]
- 6 A Review of Thin Layer Drying of Foods: Theory, Modeling, and Experimental Results [DOI]
- 7 THIN LAYER SOLAR DRYING OF SOME VEGETABLES [DOI]
- 8 Determination of water content of dried fruits by drying kinetics [DOI]
- 9 Thin layer drying of red pepper [DOI]
- 10 Rehydration kinetics of dehydrated products [DOI]
- 11 Modelling of thin layer drying kinetics of some fruits under open-air sun drying process [DOI]
- 12 Drying Technology: Trends and Applications in Postharvest Processing [DOI]
- 13 Drying characteristics of sweet cherry [DOI]
- 14 Effects of pretreatments and drying air temperature on drying behaviour of peach slice [DOI]
- 15 Drying of Fruits and Vegetables: Retention of Nutritional/Functional Quality [DOI]
- 16 Effect of Pre-treatments using Potassium Metabisulphide and Alkaline Ethyl Oleate on the Drying Kinetics of Apricots [DOI]
- 17 Shrinkage and porosity of banana, pineapple and mango slices during air-drying [DOI]
- 18 Drying of Exotic Tropical Fruits: A Comprehensive Review [DOI]
- 19 Microwave drying kinetics of tomato pomace: Effect of osmotic dehydration [DOI]
- 20 Mathematical modelling of convection drying of green table olives [DOI]
- 21 Use of Ultrasound for Dehydration of Papayas [DOI]
- 22 Food dehydration and product structure [DOI]
- 23 Physical characteristics of dehydrated potatoes — Part II [DOI]
- 24 Effect of pretreatment with salt and sucrose on the quality and stability of dehydrated cauliflower [DOI]
- 25 Influence of high intensity electric field pulses and osmotic dehydration on the rehydration characteristics of apple slices at different temperatures [DOI]
- 26 Optimization of osmotic dehydration of papaya followed by air-drying [DOI]
- 27 Osmotic Dehydration Pretreatment in Drying of Fruits and Vegetables [DOI]
- 28 Transport Properties in the Drying of Solids [DOI]
- 29 Thin Layer Drying Models for Osmotically Pre-dried Young Coconut [DOI]
- 30 DRYING CHARACTERISTICS OF OSMOTICALLY PRETREATED CRANBERRIES—ENERGY AND QUALITY ASPECTS* [DOI]
- 31 Effect of Processing Methods on Physical, Chemical, Rheological, and Sensory Properties of Okra (Abelmoschus esculentus) [DOI]
- 32 Kinetics of osmotic dehydration of pumpkin with sodium chloride solutions [DOI]
- 33 Osmotic Dehydration of Tropical Fruits and Vegetables [DOI]
- 34 CONVECTIVE DRYING OF PUMPKIN: INFLUENCE OF PRETREATMENT AND DRYING TEMPERATURE [DOI]
- 35 CONVECTIVE DRYING CHARACTERISTICS OF EGGPLANT SLICES [DOI]
- 36 Effect of Osmotic Dehydration on Air-Drying Characteristics of Chayote [DOI]
- 37 EFFECT OF PRETREATMENT ON DRYING TIME AND QUALITY OF CHILLI PEPPER [DOI]
- 38 EFFECTS OF THERMAL AND ELECTROTHERMAL PRETREATMENTS ON HOT AIR DRYING RATE OF VEGETABLE TISSUE [DOI]
- 39 Rehydration Kinetics of High‐Pressure Pretreated and Osmotically Dehydrated Pineapple [DOI]
- 40 Experimental Evaluation of Quality Parameters During Drying of Carrot Samples [DOI]
- 41 DRYING OF POTATO SLICES: EFFECT OF PRETREATMENTS AND MATHEMATICAL MODELING [DOI]
- 42 Effect of Pre-Treatment on the Drying Characteristics and Kinetics of Okra (Abelmoschus esculetus (L.) Moench) Slices [DOI]
- 43 Kinetics of Solids Leaching During Rehydration of Particulate Dry Vegetables [DOI]
- 44 Effect of Low Temperature-Long Time Blanching on Quality of Dried Sweet Potato [DOI]
- 45 Osmotic dehydration kinetics of apple, banana and potato [DOI]
- 46 Rehydration Characteristics of Osmotic Pretreated and Dried Onion [DOI]
- 47 Physical Property Changes of Fruits and Vegetables During Hot Air Drying
- 48 Effect of the Osmotic Pre-Treatment on the Convective Air Drying Kinetics of Pear Var. Blanquilla [DOI]
- 49 Structural Effects of Blanching and Osmotic Dehydration Pretreatments on Air Drying Kinetics of Fruit Tissues [DOI]
- 50 Transport Phenomena in Food Processing [DOI]
- 51 Grain Drying Theory (I) Temperature Effect on Drying Coefficient
- 52 Drying of Fruits and Vegetables [DOI]
Cited by 21
Agnieszka Ciurzyńska, Julita Falacińska, Hanna Kowalska · Foods · 2021
Muslikh, N. K. Anggraini, D. Hardjito · MATEC Web of Conferences · 2018
A. Coloma-Paxi, R. Paquita-Ninaraqui, R. Velásquez-Huallpa · Agro Sur · 2017
Tina Nurkhoeriyati, Ignatius Arya Krishna Rustandi, Mwewa Chikonkolo Mwape · Jurnal Mutu Pangan : Indonesian Journal of Food Quality · 2025
Ahmet Polat, Onur Taskin, Nazmi Izli · Heat and Mass Transfer · 2022
Kamilla Soares de Mendonça, Jefferson L.G. Corrêa, João Renato de Jesus Junqueira · Food Chemistry · 2017
Uma Fadzilia Arifin, Mohamad Djaeni, Febiani Dwi Utari · MATEC Web of Conferences · 2018
P. T. Akonor, H. Ofori, N. T. Dziedzoave · International Journal of Food Science · 2016
Mohammad Kaveh, Ebrahim Taghinezhad, Muhammad Aziz · Food Science & Nutrition · 2020
Nii Korley Kortei, George Tawia Odamtten, Mary Obodai · Food Science & Nutrition · 2016
Showing 10 of 21 known citations — external sources report more than can currently be individually listed.
Related research
- Browning Prevention and Sensory Evaluation of Frozen Yam Slices (Dioscorea cayenensis-rotundata Cv Kponan) of Côte D’Ivoire — shares topic coverage
- Comparative Evaluation of Nutritional and Anti-nutritional Properties of Peeled, Unpeeled and Blanched Plantain (Musa AAB) Flours and Consumer Acceptability of Their Dumplings — shares topic coverage
- Functional and Physicochemical Properties of Turmeric Powder as Affected by Processing Methods — shares topic coverage
- Effect of Blanching on the Physicochemical Characteristics, Nutrient Composition and Sensory Properties of ‘Banga’ Sauce Produced from Fresh Oil Palm Fruits — shares topic coverage
- Optimization of Process Conditions (Blanching Time and Temperature) on the Beta Carotene Content of Diced Orange Flesh Sweet Potato — shares topic coverage
Article metrics
Real usage data collected on this platform.
31
Page views
0
PDF downloads
2
Outbound clicks
21
Citations
Views over time
Views by country
Approximate, from request IP at view time — not citizenship or institution. Countries with fewer than 5 views are grouped as "Other".
Traffic sources
Referring site, by host.
Views and downloads exclude known bots/crawlers. Citations combines this platform's own DOI-resolved index with each external source's own reported total — see Cited by above for individually listed citing works. Last refreshed 0 seconds ago.