Influence of Sulphite on the Drying Kinetics of Pumpkin Fruit Slices

Comfort Mkpentseen Bunde-Tsegba; Charles Chukwuma Ariahu; Bibiana Dooshima Igbabul; Joseph Oneh Abu

doi:doi:10.11648/j.wjfst.20190303.11

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Influence of Sulphite on the Drying Kinetics of Pumpkin Fruit Slices

Comfort Mkpentseen Bunde-Tsegba, Charles Chukwuma Ariahu, Bibiana Dooshima Igbabul, Joseph Oneh Abu

Published in World Journal of Food Science and Technology (Volume 3, Issue 3)

Received: 30 July 2019 Accepted: 26 October 2019 Published: 2 December 2019

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Abstract

Drying kinetics, of pumpkin fruit slices as influenced by sulphiting, was investigated. Pumpkin fruits, were sulphited at 0, 1.0, 1.5, 2.0 and 2.5% to obtain 4 mm thick (P0, 4; P1, 4; P1.5 4; P2, 4; P2.5, 4 - and 5 mm samples (P0, 5; P1, 5; P1.5, 5; P2, 5; P2.5, 5 respectively). Samples were dried at 60, 65, 70, 75 and 80°C at an air velocity of 1.53 m/s. Drying was carried out to constant moisture. Samples were screened using descriptive sensory evaluation to obtain samples P1, 4 and P2, 5 each dried at 75°C as the best samples for 4 mm and 5 mm respectively. Drying curves, moisture diffusitivity, activation energy, drying time and rehydration capacity were determined. The drying curves obtained showed results for a short constant rate followed by a falling rate period. The effective moisture diffusivity varied from 6.235×10^-11 to 12.808×10^-11m²/s for the 4 mm and 9.046 x 10-11 to 21.330 x 10^-11m²/s for the 5 mm samples. Activation energy obtained for P0, 4; P1, 4; P0, 5 and P2, 5 were 31.342, 32.292, 31.525 and 29.88 kJ/mol. respectively. Sulphiting reduced drying time at 1% level from 16.5 to 15.2 hours for the 4 mm sample and 17.8 to 16.9 hours at 2% level of sulphiting for the 5 mm. Sulphite treatment reduced rehydration capacity significantly at p>0.05. This study implies that the parameter which governed the internal transfer of moisture was moisture diffusion.

Published in	World Journal of Food Science and Technology (Volume 3, Issue 3)
DOI	10.11648/j.wjfst.20190303.11
Page(s)	32-39
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2019. Published by Science Publishing Group

Keywords

Drying, Sulphite, Diffusitivity, Rehydration and Pumpkin

References

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Comfort Mkpentseen Bunde-Tsegba, Charles Chukwuma Ariahu, Bibiana Dooshima Igbabul, Joseph Oneh Abu. (2019). Influence of Sulphite on the Drying Kinetics of Pumpkin Fruit Slices. World Journal of Food Science and Technology, 3(3), 32-39. https://doi.org/10.11648/j.wjfst.20190303.11

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ACS Style

Comfort Mkpentseen Bunde-Tsegba; Charles Chukwuma Ariahu; Bibiana Dooshima Igbabul; Joseph Oneh Abu. Influence of Sulphite on the Drying Kinetics of Pumpkin Fruit Slices. World J. Food Sci. Technol. 2019, 3(3), 32-39. doi: 10.11648/j.wjfst.20190303.11

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AMA Style

Comfort Mkpentseen Bunde-Tsegba, Charles Chukwuma Ariahu, Bibiana Dooshima Igbabul, Joseph Oneh Abu. Influence of Sulphite on the Drying Kinetics of Pumpkin Fruit Slices. World J Food Sci Technol. 2019;3(3):32-39. doi: 10.11648/j.wjfst.20190303.11

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@article{10.11648/j.wjfst.20190303.11,
  author = {Comfort Mkpentseen Bunde-Tsegba and Charles Chukwuma Ariahu and Bibiana Dooshima Igbabul and Joseph Oneh Abu},
  title = {Influence of Sulphite on the Drying Kinetics of Pumpkin Fruit Slices},
  journal = {World Journal of Food Science and Technology},
  volume = {3},
  number = {3},
  pages = {32-39},
  doi = {10.11648/j.wjfst.20190303.11},
  url = {https://doi.org/10.11648/j.wjfst.20190303.11},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.wjfst.20190303.11},
  abstract = {Drying kinetics, of pumpkin fruit slices as influenced by sulphiting, was investigated. Pumpkin fruits, were sulphited at 0, 1.0, 1.5, 2.0 and 2.5% to obtain 4 mm thick (P0, 4; P1, 4; P1.5 4; P2, 4; P2.5, 4 - and 5 mm samples (P0, 5; P1, 5; P1.5, 5; P2, 5; P2.5, 5 respectively). Samples were dried at 60, 65, 70, 75 and 80°C at an air velocity of 1.53 m/s. Drying was carried out to constant moisture. Samples were screened using descriptive sensory evaluation to obtain samples P1, 4 and P2, 5 each dried at 75°C as the best samples for 4 mm and 5 mm respectively. Drying curves, moisture diffusitivity, activation energy, drying time and rehydration capacity were determined. The drying curves obtained showed results for a short constant rate followed by a falling rate period. The effective moisture diffusivity varied from 6.235×10-11 to 12.808×10-11m2/s for the 4 mm and 9.046 x 10-11 to 21.330 x 10-11m2/s for the 5 mm samples. Activation energy obtained for P0, 4; P1, 4; P0, 5 and P2, 5 were 31.342, 32.292, 31.525 and 29.88 kJ/mol. respectively. Sulphiting reduced drying time at 1% level from 16.5 to 15.2 hours for the 4 mm sample and 17.8 to 16.9 hours at 2% level of sulphiting for the 5 mm. Sulphite treatment reduced rehydration capacity significantly at p>0.05. This study implies that the parameter which governed the internal transfer of moisture was moisture diffusion.},
 year = {2019}
}

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TY  - JOUR
T1  - Influence of Sulphite on the Drying Kinetics of Pumpkin Fruit Slices
AU  - Comfort Mkpentseen Bunde-Tsegba
AU  - Charles Chukwuma Ariahu
AU  - Bibiana Dooshima Igbabul
AU  - Joseph Oneh Abu
Y1  - 2019/12/02
PY  - 2019
N1  - https://doi.org/10.11648/j.wjfst.20190303.11
DO  - 10.11648/j.wjfst.20190303.11
T2  - World Journal of Food Science and Technology
JF  - World Journal of Food Science and Technology
JO  - World Journal of Food Science and Technology
SP  - 32
EP  - 39
PB  - Science Publishing Group
SN  - 2637-6024
UR  - https://doi.org/10.11648/j.wjfst.20190303.11
AB  - Drying kinetics, of pumpkin fruit slices as influenced by sulphiting, was investigated. Pumpkin fruits, were sulphited at 0, 1.0, 1.5, 2.0 and 2.5% to obtain 4 mm thick (P0, 4; P1, 4; P1.5 4; P2, 4; P2.5, 4 - and 5 mm samples (P0, 5; P1, 5; P1.5, 5; P2, 5; P2.5, 5 respectively). Samples were dried at 60, 65, 70, 75 and 80°C at an air velocity of 1.53 m/s. Drying was carried out to constant moisture. Samples were screened using descriptive sensory evaluation to obtain samples P1, 4 and P2, 5 each dried at 75°C as the best samples for 4 mm and 5 mm respectively. Drying curves, moisture diffusitivity, activation energy, drying time and rehydration capacity were determined. The drying curves obtained showed results for a short constant rate followed by a falling rate period. The effective moisture diffusivity varied from 6.235×10-11 to 12.808×10-11m2/s for the 4 mm and 9.046 x 10-11 to 21.330 x 10-11m2/s for the 5 mm samples. Activation energy obtained for P0, 4; P1, 4; P0, 5 and P2, 5 were 31.342, 32.292, 31.525 and 29.88 kJ/mol. respectively. Sulphiting reduced drying time at 1% level from 16.5 to 15.2 hours for the 4 mm sample and 17.8 to 16.9 hours at 2% level of sulphiting for the 5 mm. Sulphite treatment reduced rehydration capacity significantly at p>0.05. This study implies that the parameter which governed the internal transfer of moisture was moisture diffusion.
VL  - 3
IS  - 3
ER  -

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Author Information

Comfort Mkpentseen Bunde-Tsegba

Department of Food Science and Technology, University of Agriculture, Makurdi, Nigeria
Charles Chukwuma Ariahu

Department of Food Science and Technology, University of Agriculture, Makurdi, Nigeria
Bibiana Dooshima Igbabul

Department of Food Science and Technology, University of Agriculture, Makurdi, Nigeria
Joseph Oneh Abu

Department of Food Science and Technology, University of Agriculture, Makurdi, Nigeria

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APA Style

Comfort Mkpentseen Bunde-Tsegba, Charles Chukwuma Ariahu, Bibiana Dooshima Igbabul, Joseph Oneh Abu. (2019). Influence of Sulphite on the Drying Kinetics of Pumpkin Fruit Slices. World Journal of Food Science and Technology, 3(3), 32-39. https://doi.org/10.11648/j.wjfst.20190303.11

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ACS Style

Comfort Mkpentseen Bunde-Tsegba; Charles Chukwuma Ariahu; Bibiana Dooshima Igbabul; Joseph Oneh Abu. Influence of Sulphite on the Drying Kinetics of Pumpkin Fruit Slices. World J. Food Sci. Technol. 2019, 3(3), 32-39. doi: 10.11648/j.wjfst.20190303.11

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AMA Style

Comfort Mkpentseen Bunde-Tsegba, Charles Chukwuma Ariahu, Bibiana Dooshima Igbabul, Joseph Oneh Abu. Influence of Sulphite on the Drying Kinetics of Pumpkin Fruit Slices. World J Food Sci Technol. 2019;3(3):32-39. doi: 10.11648/j.wjfst.20190303.11

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@article{10.11648/j.wjfst.20190303.11,
  author = {Comfort Mkpentseen Bunde-Tsegba and Charles Chukwuma Ariahu and Bibiana Dooshima Igbabul and Joseph Oneh Abu},
  title = {Influence of Sulphite on the Drying Kinetics of Pumpkin Fruit Slices},
  journal = {World Journal of Food Science and Technology},
  volume = {3},
  number = {3},
  pages = {32-39},
  doi = {10.11648/j.wjfst.20190303.11},
  url = {https://doi.org/10.11648/j.wjfst.20190303.11},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.wjfst.20190303.11},
  abstract = {Drying kinetics, of pumpkin fruit slices as influenced by sulphiting, was investigated. Pumpkin fruits, were sulphited at 0, 1.0, 1.5, 2.0 and 2.5% to obtain 4 mm thick (P0, 4; P1, 4; P1.5 4; P2, 4; P2.5, 4 - and 5 mm samples (P0, 5; P1, 5; P1.5, 5; P2, 5; P2.5, 5 respectively). Samples were dried at 60, 65, 70, 75 and 80°C at an air velocity of 1.53 m/s. Drying was carried out to constant moisture. Samples were screened using descriptive sensory evaluation to obtain samples P1, 4 and P2, 5 each dried at 75°C as the best samples for 4 mm and 5 mm respectively. Drying curves, moisture diffusitivity, activation energy, drying time and rehydration capacity were determined. The drying curves obtained showed results for a short constant rate followed by a falling rate period. The effective moisture diffusivity varied from 6.235×10-11 to 12.808×10-11m2/s for the 4 mm and 9.046 x 10-11 to 21.330 x 10-11m2/s for the 5 mm samples. Activation energy obtained for P0, 4; P1, 4; P0, 5 and P2, 5 were 31.342, 32.292, 31.525 and 29.88 kJ/mol. respectively. Sulphiting reduced drying time at 1% level from 16.5 to 15.2 hours for the 4 mm sample and 17.8 to 16.9 hours at 2% level of sulphiting for the 5 mm. Sulphite treatment reduced rehydration capacity significantly at p>0.05. This study implies that the parameter which governed the internal transfer of moisture was moisture diffusion.},
 year = {2019}
}

Copy | Download

TY  - JOUR
T1  - Influence of Sulphite on the Drying Kinetics of Pumpkin Fruit Slices
AU  - Comfort Mkpentseen Bunde-Tsegba
AU  - Charles Chukwuma Ariahu
AU  - Bibiana Dooshima Igbabul
AU  - Joseph Oneh Abu
Y1  - 2019/12/02
PY  - 2019
N1  - https://doi.org/10.11648/j.wjfst.20190303.11
DO  - 10.11648/j.wjfst.20190303.11
T2  - World Journal of Food Science and Technology
JF  - World Journal of Food Science and Technology
JO  - World Journal of Food Science and Technology
SP  - 32
EP  - 39
PB  - Science Publishing Group
SN  - 2637-6024
UR  - https://doi.org/10.11648/j.wjfst.20190303.11
AB  - Drying kinetics, of pumpkin fruit slices as influenced by sulphiting, was investigated. Pumpkin fruits, were sulphited at 0, 1.0, 1.5, 2.0 and 2.5% to obtain 4 mm thick (P0, 4; P1, 4; P1.5 4; P2, 4; P2.5, 4 - and 5 mm samples (P0, 5; P1, 5; P1.5, 5; P2, 5; P2.5, 5 respectively). Samples were dried at 60, 65, 70, 75 and 80°C at an air velocity of 1.53 m/s. Drying was carried out to constant moisture. Samples were screened using descriptive sensory evaluation to obtain samples P1, 4 and P2, 5 each dried at 75°C as the best samples for 4 mm and 5 mm respectively. Drying curves, moisture diffusitivity, activation energy, drying time and rehydration capacity were determined. The drying curves obtained showed results for a short constant rate followed by a falling rate period. The effective moisture diffusivity varied from 6.235×10-11 to 12.808×10-11m2/s for the 4 mm and 9.046 x 10-11 to 21.330 x 10-11m2/s for the 5 mm samples. Activation energy obtained for P0, 4; P1, 4; P0, 5 and P2, 5 were 31.342, 32.292, 31.525 and 29.88 kJ/mol. respectively. Sulphiting reduced drying time at 1% level from 16.5 to 15.2 hours for the 4 mm sample and 17.8 to 16.9 hours at 2% level of sulphiting for the 5 mm. Sulphite treatment reduced rehydration capacity significantly at p>0.05. This study implies that the parameter which governed the internal transfer of moisture was moisture diffusion.
VL  - 3
IS  - 3
ER  -

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