Thermal Degradation Kinetics of Immature Melon Manis Terengganu (MMT) Heated by a Convective Hot Air Dryer
Thermal Degradation Kinetics of Immature Melon Manis Terengganu (MMT) Heated by a Convective Hot Air Dryer
Che Ku Nur Ain Mardhiah Che Ku Azman and Norlia Muhamad*
ABSTRACT
Immature Melon Manis Terengganu (MMT) contains high moisture content, making the fruit highly perishable and rapidly deteriorating. Drying is the most common method used in food processing to extend its shelf life. The main objective of this project was to investigate the thermal degradation kinetics of the dried immature Melon Manis Terengganu (MMT) using a hot air dryer at four different temperatures (40, 50, 60, and 70 °C). Drying kinetics is very helpful as it can design and optimize thermal processes to maximize the quality of dried products. The immature MMT was immersed in 0.2% sodium metabisulfite before drying. The sample was weighed in 60 min intervals until it reached the equilibrium conditions. The experimental data were fitted to five drying models; the Newton model, Page model, Henderson and Pabis model, Midili et al. model, and Two-Term Exponential model. The drying time at 70 °C showed a shorter time, which is 4 hours, as compared to 40, 50, and 60 °C, which are 9, 6, and 5 hours, respectively. The drying rate for 40 °C showed the lowest value (0.4405 g water g-1 dry matter/ min) for the first hour, while the drying rate for 50, 60, and 70 °C were 0.6358, 0.7087 and 1.0429 g water g-1 dry matter/ min, respectively. The Page model was selected as the most fitted drying model for 40, 50, and 60 °C, while the Newton model was selected for 70 °C based on the values of chi-square and root means square error. Drying could cause some colour and nutrients effects on the products, thus modeling is essential to predict the drying process of the sample.
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August 2024
Vol. 40, Sp. Iss. 1
