Drying Kinetics and Antioxidant Phytochemicals Retention of Salak Fruit under Different Drying and Pretreatment Conditions

Abstract

Kinetics of hot air drying and heat pump drying were studied by performing various drying trials on salak slices. Isothermal drying trials were conducted in hot air drying and heat pump drying at a temperature range of 40–90°C and 26–37°C, respectively. Intermittent drying trials were carried out in heat pump drying with two different modes: periodic heat air flow supply and step-up air temperature. It was observed that the effects of relative humidity and air velocity on drying rate were significant when moisture content in salak slices was high, whereas the effects of temperature prevailed when the moisture content was low. As such, it was proposed that drying conditions should be manipulated according to the moisture transport mechanisms at different stages of drying in order to optimize the intermittent drying and improve the product quality. Generally, loss of ascorbic acid during drying was attributed to thermal degradation and enzymatic oxidation, whereas the loss of phenolic compounds was mainly due to thermal degradation. Experimental results showed that heat pump drying with low-temperature dehumidified air not only enhanced the drying kinetics but produced a stable final product. Heat pump–dried samples retained a high concentration of ascorbic acid and total phenolic compounds when an appropriate drying mode was selected.

Keywords:

• Antioxidant
• Freeze drying
• Heat pump drying
• Hot air drying
• Pretreatment
• Salak

ACKNOWLEDGMENTS

The authors are grateful to the Ministry of Agriculture for the financial support through e-science funding (05-02-12-SF0014) and support from the University of Nottingham, Malaysia Campus. Special thanks to Chor Ah Be from FAMA Selayang and Chee Pok Chay from Sungai Jan Jerantut for their valuable technical information on salak fruit.

Notes

ND = not determined.