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dc.contributor.author | Kgonothi, Daddy![]() |
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dc.contributor.author | Mehlomakulu, Ngwekazi Nwabisa![]() |
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dc.contributor.author | Emmambux, Mohammad Naushad![]() |
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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 |