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The effects of drying parameters on drying characteristics, colorimetric differences, antioxidant components of sliced chinese jujube

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Abstract

In this study, jujube slices were dried as thin-layers with thickness of 3 mm and 5 mm in the ranges of 50–90 °C of drying temperature in a convective dryer. The effect of temperature and slice thickness on the drying characteristics was analyzed. The increase of hot-air temperature and decrease of slices thickness shorted the drying time significantly. Drying rate curves indicated that all the process of drying taken place in the falling rate period. To select a suitable drying curve, seven thin-layer drying models were fitted to the experimental data. The Page model best described the drying behaviour of jujube scales with high correlation coefficient values. The effective diffusivity values changed from 0.72 × 10–9 to 3.45 × 10–9 m2/s within the given temperature range. Effective diffusivity increased with increasing temperature. An Arrhenius relation with activation energy values of 25.66 and 30.29 kJ/mol for the thickness of 3 and 5 mm, respectively. While L* value was in the range of 69.34 and 59.79, the a* value was ranged between –1.67 and 2.51 and the b* value between 16.10 and 24.21. The ascorbic acid content of jujube slices ranged from 3.71 mg AA/g DW to 5.23 mg AA/g DW, and the loss was about 50%. The contents of total phenols and total flavonoids were 24.71 mg GA eq./g DW and 7.36 mg Rutin eq./g DW, respectively.

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Abbreviations

AA:

Ascorbic acid

a:

Red values

b:

Yellow value

D0 :

Pre-exponential element in the Arrhenius equation (m2/s)

Deff :

Effective diffusivity (m2/s)

Ea :

Activation energy (kJ/mol)

DW :

Dry weight

DR :

Drying rate

GAE:

Gallic acid equivalent

RE:

Rutin equivalent

L :

Lightness value

L0 :

Half the thickness of the sample slice (m)

M:

Moisture content (g water/g dry matter)

M0 :

Initial moisture content (g water/g dry matter)

Me :

Equilibrium moisture content (g water/g dry matter)

MR:

Moisture ratio

MRexp, i :

Respective actual measurements moisture content

MRpre, i :

Theoretically calculated moisture content

Mt + dt :

(G water/g dry matter)

Mt :

(G water/g dry matter)

N:

Number of assessments

N:

Positive integer

R2 :

Correlation coefficient

RMSE:

Root mean square error

R:

Universal gas constant (8.314 kJ/mol K)

ST:

Slice thickness

T:

Temperature (℃)

Tabs :

Absolute temperature (K)

t,:

Drying time (min)

χ 2 :

Reduced chi-square

z:

Number of drying constants

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Acknowledgements

The authors appreciate the support from the Foundation for the Characteristic Discipline of Processing Technology of Plant Foods (No. YSTSXK201812).

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Authors and Affiliations

  1. College of Food and Biological Engineering, Qiqihar University, Qiqihar, Heilongjiang, 161006, China

    Cuntang Wang, Shengxin Tian & Xuanzhe An

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  1. Cuntang Wang
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Correspondence to Cuntang Wang.

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Wang, C., Tian, S. & An, X. The effects of drying parameters on drying characteristics, colorimetric differences, antioxidant components of sliced chinese jujube. Heat Mass Transfer 58, 1561–1571 (2022). https://doi.org/10.1007/s00231-022-03202-5

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