Effect of temperature on drying kinetics, physico-chemical properties and antioxidant activity of cabinet dried whole jujubes
1 Department of Applied Nutrition and Food Technology, Islamic University, Kushtia-7003, Bangladesh.
2 Department of Food and Processing Engineering, Hajee Mohammad Danesh Science and Technology University, Dinajpur, Bangladesh.
Research Article
International Journal of Multidisciplinary Research Updates, 2025, 09(02), 033–042.
Article DOI: 10.53430/ijmru.2025.9.2.0021
Publication history:
Received on 10 March 2025; revised on 14 April 2025; accepted on 16 April 2025
Abstract:
The most effective method of preserving fruits is to produce dried ones, which extends their shelf life. The drying properties, physicochemical parameters, total phenolic compounds, antioxidant capability, and vitamin C quantity of fresh and cabinet-dried jujubes at 45°C, 55°C, and 65°C were all investigated in this study. The findings revealed that the drying temperature had a substantial influence on jujube drying. The drying time decreases but the drying rate elevates as the temperature rises. Moreover, the optimal percentage of free moisture was achieved at 65°C. The sample dried at 65°C exhibited superior color characteristics relative to the other dry samples. The greatest loss of vitamin C transpired at 65°C due to increased enzymatic and nonenzymatic degradation. The drying temperature greatly inhibited TPC and antioxidant activity. Sample dried at 450 C contained higher amount of TPC (10.82±2.16 mg GAE/g DM), TFC (4.03±2.6 mg QE/g DM) and also showed higher antioxidant activity (IC50 74.47±1.9 µg/mL) than the other dried samples at 55°C and 65°C, where TPC (7.10±1.8 and 5.44±1.18 mg GAE/g DM), TFC (3.20±1.7 and 2.95±1.4 mg QE/g DM) and IC50 Values (104.02±1.3 and 133.14±1.6 µg/mL), respectively. While the sample dried at 45°C exhibited superior nutritional characteristics, the sample dried at 65°C was deemed the most appropriate temperature for drying entire jujubes based on other critical criteria, including color change, drying time, and drying rate.
Keywords:
Drying Kinetics; Color; Drying Time; Antioxidant Activity; Vitamin C.
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