Effects of combining microwave with infrared energy on the drying kinetics and technofunctional properties of orange-fleshed sweet potato

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dc.contributor.author Kgonothi, Daddy
dc.contributor.author Mehlomakulu, Ngwekazi Nwabisa
dc.contributor.author Emmambux, Mohammad Naushad
dc.date.accessioned 2024-06-26T07:49:46Z
dc.date.available 2024-06-26T07:49:46Z
dc.date.issued 2024-05
dc.description DATA AVAILABILITY : The underlying data of the results supporting the study are stored at the University of Pretoria database. en_US
dc.description.abstract The aim of the study was to determine the effects of oven, microwave (MW), and infrared (IR) drying technology on the drying kinetics, physicochemical properties, and β-carotene retention of the dried orange-fleshed sweet potato flour (OFSP). Fresh OFSP slices were dried in an oven (40°C), MW (80 W), IR (250 W), MW-IR (80 W + 250 W), and freeze-drying (-45°C, 100 kPa) and milled into flour. Hot air at a constant temperature was applied to all thermal drying technologies (40°C, 4.5 m/s air velocity). The drying rate of the MW-IR drying method was the fastest (45 min), followed by MW (60 min), IR (120 min), and oven (180 min). The Page model was most suitable for the oven-drying method, the Lewis model for IR drying, and Henderson and Pabis for IR and Logarithmic for the MW-IR method. The pasting and thermal properties of the flours were not significantly (p > 0.05) affected by the different drying methods. However, IR- and MW-IR-dried flours showed a higher final viscosity when compared to other drying methods. MW-IR drying methods, IR, and MW showed a higher water solubility index, while the oven and freeze-drying methods showed a lower solubility index. MW-IR drying methods showed a higher retention of β-carotene (85.06%). MW also showed a higher retention of β-carotene (80.46%), followed by IR (66.04%), while oven and freeze-drying methods showed a lower retention of β-carotene. High β-carotene retention in the produced flour is due to the faster drying method, and these flours can be used in food-to-food fortification to address vitamin A deficiency. en_US
dc.description.department Consumer Science en_US
dc.description.department Food Science en_US
dc.description.librarian hj2024 en_US
dc.description.sdg SDG-02:Zero Hunger en_US
dc.description.sponsorship The European Union’s Horizon 2020 research and innovation programme and DSI-NRF CoE in Food Security. Open Access funding was enabled and organized by SANLiC Gold. en_US
dc.description.uri https://ifst.onlinelibrary.wiley.com/journal/17454549 en_US
dc.identifier.citation Kgonothi,D., Mehlomakulu, N.N. & Emmambux, M.N. 2024, 'Effects of combining microwave with infrared energy on the drying kinetics and technofunctional properties of orange-fleshed sweet potato', Journal of Food Processing and Preservation, vol. 2024, art. 6336446, pp. 1-16, doi : 10.1155/2024/6336446. en_US
dc.identifier.issn 0145-8892 (print)
dc.identifier.issn 1745-4549 (online)
dc.identifier.other 10.1155/2024/6336446
dc.identifier.uri http://hdl.handle.net/2263/96664
dc.language.iso en en_US
dc.publisher Wiley en_US
dc.rights © 2024 Daddy Kgonothi et al. This is an open access article distributed under the Creative Commons Attribution License. en_US
dc.subject Oven en_US
dc.subject Microwave en_US
dc.subject Infrared en_US
dc.subject Drying kinetics en_US
dc.subject Physicochemical properties en_US
dc.subject β-carotene retention en_US
dc.subject Orange-fleshed sweet potato flour (OFSP) en_US
dc.subject SDG-02: Zero hunger en_US
dc.title Effects of combining microwave with infrared energy on the drying kinetics and technofunctional properties of orange-fleshed sweet potato en_US
dc.type Article en_US


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