The kinetics and thermodynamics study of bioactive compounds and antioxidant degradation of dried banana (Musa ssp.) slices using controlled humidity convective air drying

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2018

English

Investigating the kinetics of bioactive and antioxidant compounds in food are very crucial in understanding the degradation reaction during storage and processing. To understand the ameliorative effect of relative humidity (RH) and predict accurately the degradation of bioactive and antioxidant compounds of banana slice using RH-convective hot air dryer, this study was conducted. Drying was investigated under three RH (10, 20 and 30%) and temperatures (60, 70 and 80 °C) at 2.0 m/s air velocity. Two mathematical models describing degradation of food properties were employed and results were compared to their goodness of fit in terms of coefficient of correlation (R2), the root mean square error (RMSE) and the reduced Chi square (χ2). First-order model could satisfactorily describe degradation bioactive and antioxidant compounds of drying of banana slices with highest R2, and lowest RMSE and χ2. The enthalpy changes were significantly (p < 0.05) difference among RH conditions. Again, non-spontaneous reaction and lower structural freedom of the transition state compared with reactant were observed in the degradation bioactive and antioxidant as a result of positive and negative values of Gibbs free energy and entropy changes respectively. The results reveal that a range of 4.5–10.7% of these compounds in dried banana slices were retained by 10% increase in RH. This suggests that higher drying temperatures can be applied to achieve higher retention of nutrients and shorten drying time when higher RH drying conditions are considered in the food industry.

Sarpong, F.; Yu, X.; Zhou, C.; Amenorfe, L. P.; Bai, J.; Wu, B.; Ma, H.