MATHEMATICAL MODELING AND QUALITY PARAMETERS OF AIR-DRIED BETEL LEAF (PIPER BETLE L.)
2010; Wiley; Volume: 35; Issue: 4 Linguagem: Inglês
10.1111/j.1745-4549.2010.00480.x
ISSN1745-4549
AutoresKalpana Rayaguru, Winny Routray, Santanu Mohanty,
Tópico(s)Essential Oils and Antimicrobial Activity
ResumoJournal of Food Processing and PreservationVolume 35, Issue 4 p. 394-401 MATHEMATICAL MODELING AND QUALITY PARAMETERS OF AIR-DRIED BETEL LEAF (PIPER BETLE L.) KALPANA RAYAGURU, Corresponding Author KALPANA RAYAGURU Department of Agricultural Processing and Food Engineering, College of Agricultural Engineering and Technology, Orissa University of Agriculture and Technology, Bhubaneswar, Orissa 751003, India TEL: 91-9437631812; FAX: 91674-2564774; EMAIL: [email protected]Search for more papers by this authorWINNY ROUTRAY, WINNY ROUTRAY Department of Agricultural and Food Engineering, IIT Kharagpur W.B. 721302, IndiaSearch for more papers by this authorS.N. MOHANTY, S.N. MOHANTY Department of Agricultural Processing and Food Engineering, College of Agricultural Engineering and Technology, Orissa University of Agriculture and Technology, Bhubaneswar, Orissa 751003, IndiaSearch for more papers by this author KALPANA RAYAGURU, Corresponding Author KALPANA RAYAGURU Department of Agricultural Processing and Food Engineering, College of Agricultural Engineering and Technology, Orissa University of Agriculture and Technology, Bhubaneswar, Orissa 751003, India TEL: 91-9437631812; FAX: 91674-2564774; EMAIL: [email protected]Search for more papers by this authorWINNY ROUTRAY, WINNY ROUTRAY Department of Agricultural and Food Engineering, IIT Kharagpur W.B. 721302, IndiaSearch for more papers by this authorS.N. MOHANTY, S.N. MOHANTY Department of Agricultural Processing and Food Engineering, College of Agricultural Engineering and Technology, Orissa University of Agriculture and Technology, Bhubaneswar, Orissa 751003, IndiaSearch for more papers by this author First published: 09 December 2010 https://doi.org/10.1111/j.1745-4549.2010.00480.xCitations: 16Read the full textAboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Abstract ABSTRACT This study was conducted to investigate the effect of temperature on hot-air drying kinetics of betel leaves (Piper betle L.).The leaves were dried at 40, 50 and 60C air temperatures in a convective dryer and also under sun and shade to compare the quality parameters. In order to estimate and select the appropriate drying model, five well-known semi-empirical models were applied to the experimental data and compared. The effects of the drying conditions on the biochemical qualities, surface color and the amount of essential oil of the betel leaves were evaluated. Among all the drying models, the Page model was found to satisfactorily describe the kinetics of convection drying of betel leaves. The effective moisture diffusivity values ranged from 2.43E-09 to 3.41E-09 m2/min. No significant loss of quality was observed at 40C and may be recommended as a controlled method of drying. PRACTICAL APPLICATIONS The betel leaves are rich nutritionally as well as medicinally. Due to low keeping quality, betel leaves worth million of rupees go as waste every year. During rainy season, the leaf production is so high that the leaves remain unsold or sold at throwaway price. Therefore, manufacturing of essential oil, pan masala, talc, medicinal compounds, perfumes, beverages and food additives may be useful in utilizing the crop year round. Dehydration is an essential method of processing betel leaf to avoid spoilage and the leaves can be further used for value addition. Standardization of drying parameters has potential application at the level of processors engaged in pharmaceutical as well as food industries. REFERENCES AKPINAR, E.K., BICER, Y.C. and MIDILLI, A. 2003a. Modelling and experimental study on drying of apple slices in a convective cyclone dryer. J. Food Process Eng. 26(6), 515– 541. AKPINAR, E.K., MIDILLI, A. and BICER, Y.C. 2003b. 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