Main Article Content
This research was conducted to assess the drying kinetics and product quality during osmotic dehydration and air drying of coconut cuts. The coconuts were osmotically pretreated by different concentration of sugar solution (40 °Brix, 50 °Brix, and 60 °Brix) and temperature of osmotic solution (35°C, 45°C and 55°C) were maintained. The proportion of fruit to solution was maintained 1:4 (w/v) and pretreatment process length was 3 hours. Higher osmotic solution temperature at 55°C with low concentration 40 °Brix resulted in a huge reduction of antioxidant activity, vitamin C, polyphenol, and color contents while higher osmotic solution concentration at 50 °Brix with lower temperature 35°C held more. The present investigation likewise exhibited that moisture loss and solute gain rate extended with the increasing of osmotic solution temperature and concentration. The outcomes demonstrated that drying regime was typically in the falling rate period. We used regression analysis to the experimental drying data to fit three thin layer drying models. The most appropriate model(s) was selected using correlation coefficient (R2) and root mean square error (RMSE). The page model showed a better fit of the experimental drying data (as compared to other models) on the basis that R2> 0.9997 and RMSE < 0.0011. These data represent a good contribution to further investigation on the mass transfer kinetics and also demonstrated that fruits could be preserved with higher nutrient applying osmotic dehydration technique.
BBS. Statistical Year Book of Bangladesh. Bangladesh Bureau of Statistics. Government of the Peoples' Republic of Bangladesh. Dhaka. Bangladesh; 2001.
Alam M, Hossain MA, Sarkar A. Effect of edible coating on functional properties and nutritional compounds retention of air dried green banana (Musa sapientum L.). IOSR Journal of Environmental Science, Toxicology and Food Technology (IOSR-JESTFT). 2020;14(2):51-58.
Mrad ND, Boudhrioua N, Kechaou N, Courtois F, Bonazzi C. Influence of air drying temperature on kinetics, physicochemical properties, total phenolic content and ascorbic acid of pears. Food and Bioproducts Processing. 2012;90(3): 433-441.
Rekha C, Poornima G, Manasa M, Abhipsa V, Devi JP, Kumar HTV, Kekuda TRP. Ascorbic acid, total phenol content and antioxidant activity of fresh juices of four ripe and unripe citrus fruits. Chemical Science Transactions. 2012;1(2):303-310.
Gallo JQ, Amaro MD, Cabrera D, Alvarez MC, Debeaufort F, Voilley A. Application of edible coatings to improve shelf-life of Mexican guava. Acta Horticulturae. 2003;589-594.
Udomkun P, Nagle M, Mahayothee B, Nohr D, Koza A, Müller J. Influence of air drying properties on non-enzymatic browning, major bio-active compounds and antioxidant capacity of osmotically pretreated papaya. LWT-Food Science and Technology. 2015;60(2):914-922.
Fernandes FA, Gallão MI, Rodrigues S. Effect of osmotic dehydration and ultrasound pre-treatment on cell structure: Melon dehydration. LWT-Food Science and Technology. 2008;41(4):604-610.
Oliveira SM, Brandão TR, Silva CL. Influence of drying processes and pretreatments on nutritional and bioactive characteristics of dried vegetables: A review. Food Engineering Reviews. 2016;8(2):134-163.
Pereira L, Ferrari C, Mastrantonio S, Rodrigues A, Hubinger M. Kinetic aspects, texture and color evaluation of some tropical fruits during osmotic dehydration. Drying Technology. 2006;24(4):475-484.
Izli N, Izli G, Taskin O. Drying kinetics, colour, total phenolic content and antioxidant capacity properties of kiwi dried by different methods. Journal of Food Measurement and Characterization. 2017;11(1):64-74.
Helvich K. Official methods of analysis. Association of Official Analytical Chemists; 1990.
Alibas I. Selection of the best suitable thin-layer drying mathematical model for vacuum dried red chili pepper. Journal of Biological and Environmental Sciences. 2012;6(17):161-170.
Trease G, Evans W. Pharmacology. 15th Edn. Saunders Publishers, London; 2002.
Mbatchou VC, Kosoono I. Aphrodisiac activity of oils from Anacardium occidentale L seeds and seed shells. Phytopharmacology. 2012;2(1):81-91.
Sofowora A. Medicinal plants and traditional medicine in Africa. Karthala; 1996.
Saikia S, Mahnot NK, Mahanta CL. Optimisation of phenolic extraction from Averrhoa carambola pomace by response surface methodology and its micro-encapsulation by spray and freeze drying. Food Chemistry. 2015;171:144-152.
Slinkard K, Singleton VL. Total phenol analysis: Automation and comparison with manual methods. American Journal of Enology and Viticulture. 1977;28(1):49-55.
Ranganna S. Handbook of analysis and quality control for fruit and vegetable products. Tata McGraw-Hill Education; 1986.
Xiao HW, Yao XD, Lin H, Yang WX, Meng JS, GAO ZJ. Effect of SSB (superheated steam blanching) time and drying temperature on hot air impingement drying kinetics and quality attributes of yam slices. Journal of Food Process Engineering. 2012;35(3):370-390.
Chiralt A, Talens P. Physical and chemical changes induced by osmotic dehydration in plant tissues. Journal of Food Engineering. 2005;67(1-2):167-177.
Tsironi TN, Taoukis PS. Effect of processing parameters on water activity and shelf life of osmotically dehydrated fish filets. Journal of Food Engineering. 2014;123:188-192.
Vega A, Fito P, Andrés A, Lemus R. Mathematical modeling of hot-air drying kinetics of red bell pepper (var. Lamuyo). Journal of Food Engineering. 2007;79(4): 1460-1466.
Odenigbo U, Otisi C. Fatty acids and phytochemical contents of different coconut seed flesh in Nigeria. International Journal of Plant Physiology and Biochemistry. 2011;3(11):176-182.
Edeoga HO, Okwu D, Mbaebie B. Phytochemical constituents of some Nigerian medicinal plants. African Journal of Biotechnology. 2005;4(7):685-688.
Okwu D. Evaluation of chemical composition of indeginous species and flavouring agents. Global Journal of Pure and Applied Sciences. 2001;7(3):455- 460.
Obidoa O, Joshua PE, Eze NJ. Phytochemical analysis of Cocos nucifera L. Journal of Pharmacy Research. 2010;3(2):280-286.
Brito-Arias M. Synthesis and characterization of glycosides. Springer. 2007;352.
Delanty N, Dichter MA. Antioxidant therapy in neurologic disease. Archives of Neurology. 2000;57(9):1265-1270.
Sabir SM, Hayat I, Gardezi SDA. Estimation of sterols in edible fats and oils. Pak J Nutr. 2003;2(3):178-181.
Bchir B, Besbes S, Karoui R, Attia H, Paquot M, Blecker C. Effect of air-drying conditions on physico-chemical properties of osmotically pre-treated pomegranate seeds. Food and Bioprocess Technology. 2012;5(5):1840-1852.
Osae R, Zhou C, Xu B, Tchabo W, Tahir HE, Mustapha AT, Ma H. Effects of ultrasound, osmotic dehydration, and osmosonication pretreatments on bioactive compounds, chemical characterization, enzyme inactivation, color and antioxidant activity of dried ginger slices. Journal of Food Biochemistry. 2019;43(5):e12832.
Garcia CC, Caetano LC, de Souza Silva K, Mauro MA. Influence of edible coating on the drying and quality of papaya (Carica papaya). Food and Bioprocess Technology. 2014;7(10):2828-2839.
El-Ishaq A, Obirinakem S. Effect of temperature and storage on vitamin C content in fruits juice. International Journal of Chemical and Biomolecular Science. 2015;1(2):17-21.
Blois MS. Antioxidant determinations by the use of a stable free radical. Nature. 1958;181(4617):1199-1200.
Nguyen ML, Schwartz SJ. Lycopene: Chemical and biological properties: Developing nutraceuticals for the new millenium. Food Technology (Chicago). 1999;53(2):38-45.
Kammoun Bejar A, Kechaou N, Boudhrioua Mihoubi N. Effect of microwave treatment on physical and functional properties of orange (Citrus sinensis) peel and leaves. Journal of Food Processing & Technology. 2011;2(2): 109.
Maskan M. Drying, shrinkage and rehydration characteristics of kiwifruits during hot air and microwave drying. Journal of Food Engineering. 2001;48(2): 177-182.