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Optimization of drying conditions for Jackfruit pulp using Refractance Window Drying technology
Sophie Nansereko1, John Muyonga1, Yusuf B Byaruhanga1
1Department of Food Technology and Nutrition Makerere University Kampala Uganda.
Food Science & Nutrition
|May 20, 2022
Summary
Refractance window drying (RWD) effectively preserves jackfruit nutrients and antioxidant activity. Optimal conditions yielded high-quality dried jackfruit with retained nutritional value.
Area of Science:
- Food Science and Technology
- Agricultural Engineering
Background:
- Refractance window drying (RWD) offers superior operational efficiency and product quality compared to conventional methods.
- Jackfruit is a nutritious tropical fruit susceptible to nutrient degradation during drying.
Purpose of the Study:
- To evaluate the impact of RWD parameters on jackfruit's nutrient content and antioxidant activity.
- To optimize RWD temperature and pulp thickness for high-quality dried jackfruit production.
Main Methods:
- Response surface methodology (RSM) was employed to determine optimal drying temperature and jackfruit pulp thickness.
- Key response variables included drying time, ascorbic acid, antioxidant activity, and total carotenoid content.
Main Results:
- Optimal RWD conditions identified as 93.4°C and 2.56 mm pulp thickness.
- Achieved drying time of 60.47 min, ascorbic acid 17.97 mg/100g, antioxidant activity 82.34 mg/100g AA equiv, and total carotenoids 13.34 μg/g.
- Predictive models demonstrated high accuracy (R² > 0.96) and suitability for RWD optimization.
Conclusions:
- RWD is a viable technology for producing high-quality dried jackfruit with significant nutrient retention.
- The established RSM model effectively predicts optimal RWD operating conditions for desired product quality.
