Comparative kinetic analysis of convective and vacuum dried Opuntia ficus-indica (L.) Mill. cladodes A., Singhal S., Rasane P., Kaur S., Kaur N., Singh J. (2019): Comparative kinetic analysis of convective and vacuum dried Opuntia ficus-indica (L.) Mill. cladodes. Res. Agr. Eng., 65: 1-6.
download PDF

Opuntia ficus-indica (Linnaeus) Miller more usually known as fodder palm or nopal belongs to family Cactaceae. In the present study, the drying behavior of the O. ficus-indica cladodes was observed. The study concentrates on comparatively studying two types of commercial drying methods viz., forced convective drying (tray drying) and vacuum drying to dry nopal cladodes at three different temperatures viz. 40, 50 and 60°C. The equilibrium moisture contents for forced convective drying was achieved at 540–720 min and for that of vacuum drying at 600–840 min. Three mathematical drying models for thin layer drying viz. Page, Lewis and Henderson-Pabis model were evaluated for both convective drying and vacuum drying. Statistical parameters such as the coefficient of determination (R2), root mean square error and reduced χ2 were used to fit the models. Page model was found to be satisfactory for both forced convective and vacuum drying of the nopal cladodes at 40 and 50°C respectively. Among these, two drying methods, forced convective drying method was found to be more suitable than the vacuum drying method for nopal cladodes on the basis of drying time and statistical parameters.

Aghbashlo M., Kianmehr M.H., Arabhosseini A., Nazghelichi T. (2011): Modelling the carrot thin-layer drying in a semi-industrial continuous band dryer. Czech Journal of Food Sciences, 29, 528-538
Akpinar Ebru Kavak, Bicer Yasar, Yildiz Cengiz (2003): Thin layer drying of red pepper. Journal of Food Engineering, 59, 99-104
BETANCOURT-DOMÍNGUEZ M. A., HERNÁNDEZ-PÉREZ T., GARCÍA-SAUCEDO P., CRUZ-HERNÁNDEZ A., PAREDES-LÓPEZ O. (2006): Physico-Chemical Changes In Cladodes (Nopalitos) From Cultivated And Wild Cacti (Opuntia spp.). Plant Foods for Human Nutrition, 61, 115-119
Brown M. E., Funk C. C. (2008): Food Security Under Climate Change. Science, 319, 580-581
Contreras-Padilla Margarita, Gutiérrez-Cortez Elsa, Valderrama-Bravo María del Carmen, Rojas-Molina Isela, Espinosa-Arbeláez Diego Germán, Suárez-Vargas Raúl, Rodríguez-García Mario Enrique (2012): Effects of Drying Process on the Physicochemical Properties of Nopal Cladodes at Different Maturity Stages. Plant Foods for Human Nutrition, 67, 44-49
Cornejo-Villegas M.A., Acosta-Osorio A.A., Rojas-Molina I., Gutiérrez-Cortéz E., Quiroga M.A., Gaytán M., Herrera G., Rodríguez-García M.E. (2010): Study of the physicochemical and pasting properties of instant corn flour added with calcium and fibers from nopal powder. Journal of Food Engineering, 96, 401-409
Doymaz İbrahim, İsmail Osman (2012): Experimental characterization and modelling of drying of pear slices. Food Science and Biotechnology, 21, 1377-1381
Ennouri Monia, Fetoui Hamadi, Bourret Evelyne, Zeghal Najiba, Attia Hamadi (2006): Evaluation of some biological parameters of Opuntia ficus indica. 1. Influence of a seed oil supplemented diet on rats. Bioresource Technology, 97, 1382-1386
Feugang Jean Magloire (2006): Nutritional and medicinal use of Cactus pear (Opuntia spp.) cladodes and fruits. Frontiers in Bioscience, 11, 2574-
Galati E. M., Monforte M. T., Miceli N., Mondello M. R., Taviano M. F., Galluzzo M., Tripodo M. M. (2007): Opuntia ficus indica (L.) Mill. mucilages show cytoprotective effect on gastric mucosa in rat. Phytotherapy Research, 21, 344-346
Garba Umar, Kaur Sawinder, Gurumayum Sushma, Rasane Prasad (2015): Effect of Hot Water Blanching Time and Drying Temperature on The Thin Layer Drying Kinetics and Anthocyanin Degradation of Black Carrot (Daucus carota l.) Shreds. Food Technology and Biotechnology, 53, -
Khawas P., Das A.J., Dash K.K., Deka S.C. (2014): Thin-layer drying characteristics of Kachkal banana peel (Musa ABB) of Assam, India. International Food Research Journal, 21: 975–982.
Kossori R.L., Villaume C., El Boustani E., Sauvaire Y., Méjean L. (1998): Composition of pulp, skin and seeds of prickly pears fruit (Opuntia ficus indica sp.). Plant Foods for Human Nutrition, 52: 263–270.
Kumar P.P., Kumaravel S., Lalitha C. (2010): Screening of antioxidant activity, total phenolics and GC-MS study of Vitex negundo. African Journal of Biochemistry Research, 4: 191–195.
McMinn W.A.M. (2006): Thin-layer modelling of the convective, microwave, microwave-convective and microwave-vacuum drying of lactose powder. Journal of Food Engineering, 72, 113-123
Djendoubi Mrad Nadia, Boudhrioua Nourhène, Kechaou Nabil, Courtois Francis, Bonazzi Catherine (2012): Influence of air drying temperature on kinetics, physicochemical properties, total phenolic content and ascorbic acid of pears. Food and Bioproducts Processing, 90, 433-441
Panchariya P.C., Popovic D., Sharma A.L. (2002): Thin-layer modelling of black tea drying process. Journal of Food Engineering, 52, 349-357
REVASKAR V.A., PISALKAR P.S., PATHARE P.B., SHARMA G.P. (2014): Dehydration kinetics of onion slices in osmotic and air convective drying process. Research in Agricultural Engineering, 60, 92-99
Stintzing Florian C., Herbach Kirsten M., Mosshammer Markus R., Carle Reinhold, Yi Weiguang, Sellappan Subramani, Akoh Casimir C., Bunch Ron, Felker Peter (2005): Color, Betalain Pattern, and Antioxidant Properties of Cactus Pear ( Opuntia spp.) Clones. Journal of Agricultural and Food Chemistry, 53, 442-451
Tulek Y. (2011): Drying kinetics of oyster mushroom (Pleurotus ostreatus) in a convective hot air dryer. Journal of Agricultural Science and Technology, 13: 655–664.
Viana Arianne D., Corrêa Jefferson L.G., Justus Ariana (2014): Optimisation of the pulsed vacuum osmotic dehydration of cladodes of fodder palm. International Journal of Food Science & Technology, 49, 726-732
Zogzas N.P., Maroulis Z.B., Marinos-Kouris D. (1996): Moisture Diffusivity Data Compilation in Foodstuffs. Drying Technology, 14, 2225-2253
download PDF

© 2022 Czech Academy of Agricultural Sciences | Prohlášení o přístupnosti