Evaluation of Kiwi Quality Indicators in the Drying Process by a Fixed Bed Dryer Equipped with Phase Change Materials

Authors

1 Department of Biosystems Engineering. Faculty of Agricultural Sciences. University of Guilan. Rasht.

2 Department of Biosystems Engineering, Faculty of Agricultural Sciences, University of Guilan, Rasht, Iran

Abstract

Kiwi fruit is one of the most important export products of the country and Gilan province. The export of this product is often for fresh consumption, while dried kiwi can bring a lot of added value in addition to significantly reducing the cost of storage and transportation. One of the requirements for success in the field of dry kiwi production and export is to pay attention to the quality indicators of the product after drying, which is considered in this research. Aim of this research is the investigation of temperature (55, 65 and 75 ℃) and Phase Change Material (PCM) effect on four quality indicators of thin slices of kiwifruit including color changes, pH level, shrinkage percentage, marketability and consumer desirability. A total of six treatments were obtained by combining the independent variables. The drying process was carried out under the pretreatment of infrared power of 250 W, infrared time of 10 minutes, microwave power of 400 W, microwave time of 4 minutes and enzyme removal in a layered fixed bed dryer. This study was conducted as a randomized complete block design with four replications. Data analysis was done in IBM SPSS Statistics 26 software. In the end, in order to find the best treatment, Copeland integration technique was used. The results showed that the best treatment in terms of color changes is 75 ℃ - PCM, in terms of pH level is 65 ℃ - PCM, 65 ℃ - no PCM and 75 ℃ - no PCM and in terms of shrinkage percentage is 75 ℃ -no PCM, 55 ℃-no PCM and 75 ℃ - PCM. The superior treatment in the marketability section is 75℃- no PCM. The overall best treatment in terms of four quality indicators is 75℃- no PCM.

Keywords

Main Subjects

References

Abbasi, S., Mousavi, S. M., & Mohebbi, M. (2011). Investigation of changes in physical properties and microstructure and mathematical modeling of shrinkage of onion during hot air drying. Iranian Food Science and Technology Research Journal, 7, 92-98. (In Persian). https://doi.org/10.22067/ifstrj.v7i1.9369.
Abedi, a. (2019). Economize and optimization of the drying process of irradiate pretreatment on kiwi slices by the response surface method in combination with the principal components analysis. Journal of food science and technology(Iran), 16(90), 141-151. (In Persian).
Ahmadi Ghavidelan, M. & Amiri Chayjan, R. (2017). Optimization of Hazelnut Kernel Drying in an Infrared Dryer with Microwave Pretreatment Using Response Surface Methodology. Iranian journal of food science and technology, 14(64), 165-178. (In Persian)
Aidani, E., Haddad khodaparast, M. H., & Kashaninejad, M. (2017). Characterization of dried kiwi by infrared systems and process modeling. Journal of Food Technology And Nutrition, 14(56), 53-66. (In Persian).
Amiri Pour, M., Habibi Najafi, M. B., Mohebi, M., & Emadi, B. (2017). Optimization of osmosis-hot air drying of pear using Response Surface Methodology. Journal of food science and technology(Iran, 14(62), 65-57. (In Persian).
Anonymous. (2018). $ 82 million in Iranian kiwifruit exports. Irna News Agency. Iran. https://www.irna.ir/news/83739519.
Ayoubi, A., Sedaghat, N., Kashaninejad, M., Mohebbi, M., & Nassiri Mahalati, M. (2016). Investigation the effect of cabinet drying conditions and different pretreatments on drying rate of grape and quality of raisin. Iranian Food Science And Technology Research Journal, 12(2 (38)), 226-238. (In Persian). https://doi.org/ 10.22101/JRIFST.2015.05.10.411
Bal, L. M. (2010). Solar dryer with latent heat storage systems for drying agricultural food products: a review. Renewable and Sustainable Energy Reviews, 14, 2298-2314. http://doi.org/10.1016/j.rser.2010.04.014
Chen, J.-P., Wang, Y., Zhang, X.-Y., Sun, P., Wu, Z.-F., Shang, Y.-F., Yang, S.-H., Ma, Y.-L., & Wei, Z.-J. (2022). Effect of air drying temperature on the phenolics and antioxidant activity of Xuan-Mugua fruit. Food Science and Technology, 42. https://doi.org/10.1590/fst.45322
Demirbas, M. (2006). Thermal Energy Storage and Phase Change Materials: An Overview. Energy Sources, Part B, 1, 85-95. https://doi.org/10.1080/009083190881481
Esakkimuthu, S., Hassabou, A., Palaniapan, C., Spinnler, M., Blumenberg, J., & Velraj, R. (2013). Experimental investigation on phase change material based thermal storage system for solar air heating applications. Solar Energy, 88, 144-153. https://doi.org/10.1016/j.solener.2012.11.006
Eshraghi, E., Kashani-Nejad, M., Maghsoudlou, Y., Beiraghi-Toosi, S., & Alami, M. (2013). Studying the effect of osmosis-ultrasound compound pre-treatment on drying kiwi fruit sheets. Iranian Food Science And Technology Research Journal, 9(4). (In Persian). https://doi.org/10.22067/ifstrj.v9i4.31332
Eshraghi, E., Maghsoudlou, Y., Kashani-Nejad, M., Beiraghi-Toosi, S., & Alami, M. (2011). Studying the Effect of Ultrasound Pre-treatment on drying Kiwi fruit sheets. Iranian Food Science and Technology Research Journal, 7(4), (In Persian). https://doi.org/10.22067/ifstrj.v7i4.11706
FAO-AGS (2007). Dried Fruit, FAO: 14
Ghasemkhani, H., Rafiee, S., Keyhani, A., & Dalvand, M. J. (2019). Evaluation of drying of apple slices in a rotating-tray air dryer equipped with heat exchanger. Journal of Researches In Mechanics Of Agricultural Machinery, 7(2 (13)). (In Persian).
Gholami Parshokohi, M., Merzanezhad, E., Ahmad Beigi, A. H., & Salimi Bani, M. (2018). Influence of temperature and air velocity changes on drying process of peanut in hot air dryer. Journal of Food Technology And Nutrition, 15(3), 107-115. (In Persian). http://doi.org/10.1016/j.proeng.2017.03.082.
 Hasani, A., Khoshtaghaza, M. H., & Ebadi, M. T. (2020). Effect of different drying methods (microwave drying, shade and sun drying) on the quality of sumac fruit (Rhus coriaria L.). Iranian Journal of Medicinal And Aromatic Plants, 36(1), 142-154. (In Persian). https://doi.org/10.22092/ijmapr.2019.125302.2511.
Jannatkhah, j., Ghaebi, h., & Najafi, b. (2018). Design and development of asolar dryer augmented with phase change materials (PCM). Agricultural Mechanization And Systems Research (Journal of Agricultural Engineering Research). (In Persian). https://doi.org/10.22092/erams.2017.106302.1092.
Khayati, S., & Amiri Chayjan, R. (2016). Prediction of some thermal, physical and mechanical properties of terebinth fruit after semi-industrial continuous drying using artificial neural networks. Iranian Journal of Food Science And Technology, 13(52), 161-172. (In Persian)
Kholghi Eshkalak, A., Ghasemnezhad, M., Fotouhi Ghazvini, R., & Sabouri, A. (2021). The study of bud break percentage and aberrant fruit shape incidence in some Hayward kiwifruit vineyard in Guilan Province. Journal of Plant Production Research, 28(2), 167-181. (in Persian). https://doi.org/10.22069/JOPP.2021.18070.2678.
Mohammadi, I., Tabatabaekoloor, R., & Motevali, A. (2019). Investigating some quality and thermodynamic parameters of kiwifruit thin layer drying in an air recycling dryer equipped with heat pump. Iranian Journal of Biosystems Engineering (Iranian Journal of Agricultural Sciences), 50(2). (In Persian). https://doi.org/10.22059/ijbse.2019.257420.665060.
Mojtaba, F., Reza Tabatabaee, K., & Ali, M. (2019). Investigation of different drying methods on color and shrinkage parameters in drying of red beetroot. Food Science and Technology, 16(10), 127-142. (In Persian).
Peng, G., Dou, G., Hu, Y., Sun, Y., & Chen, Z. (2020). Phase Change Material (PCM) Microcapsules for Thermal Energy Storage. Advances in Polymer Technology, 2020, 9490873. https://doi.org/10.1155/2020/9490873.
Razavi, S. M. J., Talebpour, M., Azimzadeh, M., & Mohammadkazemi, R. (2021). Identifying and Prioritizing Factors Involved in Human Capital Development in Iran's Sports Production Firms using Multi-Criteria Analysis and Copland's Approach. Human Resource Management In Sport Journal 8, 1-17. (In Persian). https://doi.org/10.22044/shm.2020.8079.1932.
Safari, M., Amiri Chayjan, R., & Alaei, B. (2017). Modeling some properties of almond kernels in a semi industrial continuous dryer. Iranian Journal of Food Science And Technology, 14(65). (In Persian).
Sheykhani Nejad Fallah, Z., Zanganeh, M. & Banaeian, N. (2023). Feasibility study of completing the kiwifruit value chain by forming a cooperative of dryer workshops in the province of guilan. MSc. Thesis, Department of Biosystems Engineering, Faculty of Agricultural Sciences, University of Guilan. (In Persian).
Tabatabaei kolor, R., Mohammadi, I., & Motevali, A. (2019). Investigating some quality and thermodynamic parameters of kiwifruit thin layer drying in an air recycling dryer equipped with heat pump. Iranian Journal of Biosystems Engineering, 50(2), 331-342. (In Persian). https://doi.org/10.22059/ijbse.2019.257420.665060.
Yousefi, G., Djomeh, Z. E., & Karami, Z. (2016). Modeling and optimization of effective factors in drying on quality properties of black raspberry (rabus fruticocus l.) With response surface methodology. Iranian Journal of Food Science And Technology (In Persian).
 
Agricultural Mechanization
Volume 9, Issue 2
September 2024
Pages 17-28

Files

History

  • Receive Date: 29 June 2023
  • Revise Date: 08 August 2024
  • Accept Date: 08 September 2024

Share

How to cite

Statistics