https://doi.org/10.4081/jae.2020.1044
Microwave and steam blanching as pre-treatments before air drying of Moringa oleifera leaves
Published: 21 December 2020
Abstract Views: 2244
PDF: 734
HTML: 634
HTML: 634
Publisher's note
All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. Any product that may be evaluated in this article or claim that may be made by its manufacturer is not guaranteed or endorsed by the publisher.
All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. Any product that may be evaluated in this article or claim that may be made by its manufacturer is not guaranteed or endorsed by the publisher.
Authors
The objective of this work was to identify the optimal drying conditions to produce better quality dried Moringa oleifera leaves with the best drying kinetics using microwave and steam blanching pre-treatments prior to hot air drying. For this purpose, the effect of microwave power, microwave time, steaming time, and air temperature on drying kinetics and quality of Moringa leaves was evaluated using the response surface methodology. In order to achieve a moisture content of 8.0% kg H2O/kg dry matter, the optimal conditions identified were a steaming time of 2.58 min (2 min 35 sec) prior to air drying at 70°C and a microwave power of 270 W for 3 min, followed by air drying at 70°C. At this optimal condition, a confirmation test for steam-assisted air drying gave a drying time (DT) of 53 min, ascorbic acid (AA) of 2.49 mg/g, and the antioxidant activity (AOA) of 67.244% inhibition. For microwave-assisted air drying, the confirmation experiment gave a DT of 43 min, AA of 2.699 mg/g, and AOA of 74.46% inhibition. Both pre-treatments before air drying followed a falling rate drying period at the initial stages and later a constant rate drying period. Our results showed that microwave blanching should be considered as a pre-treatment in industrial production of Moringa leaves to produce better quality dried products in a relatively short time.
Abano, E. E., Amoah, R. S., & Opoku, E. K. (2019). Temperature, microwave power and pomace thickneson the drying kinetics and quality of carrot pomace. J. Agricult. Eng., L, 872.
Abano, E. E. (2016). Kinetics and Quality of Microwave-Assisted Drying of Mango (Mangifera indica). Intern. J. Food Sci., 20, 16-21.
DOI: https://doi.org/10.1155/2016/2037029
Abano, E. E., Amoah, R. S. (2015). Microwave and blanchâ€assisted drying of white yam (Dioscorea rotundata). Food Sci. Nutr., 3(6), 586-596.
DOI: https://doi.org/10.1002/fsn3.249
Abbas, S., Da Wei, C., Hayat, K., Xiaoming, Z. (2012). Ascorbic Acid: Microencapsulation Techniques and Trends—A Review. Food Rev. Intern., 28(4), 343–374.
DOI: https://doi.org/10.1080/87559129.2011.635390
Alam, S., Gupta, K., Khaira, H., Javed, M. (2013). Quality of dried carrot pomace powder as affected by pretreatments and methods of drying, Agricult. Eng. Intern: CIGR Journal, 15(4), 236–243.
Blois, M. S. (1958). Antioxidant determinations by the use of a stable free radical. New York: Sage.
Bouraoui, M., Richard, P., Durance, T. (1994). Microwave and convective drying of potato slices. J. Food Process Eng., 17(3), 353-363.
DOI: https://doi.org/10.1111/j.1745-4530.1994.tb00343.x
Carciofi, B.A.M., Teleken, J.T., Bertelli, V.Z., Prat, M., and Laurindo, J.B. (2015). Experimental approach to evaluate the influence of characteristic length on the Dynamics of biphasic flow in vacuum impregnation. Chemical Engineering Science, 137, 875-883.
DOI: https://doi.org/10.1016/j.ces.2015.07.052
Darvishi, H. (2012). Energy consumption and mathematical modeling of microwave drying of potato slices. Agricult. Eng. Intern.: CIGR Journal, 14(1), 94-102.
Deng, Li-Zhen, Mujumdar, A. S., Zhang, Q., Yang, Xu-Hai, Wang, J., Zheng, Z. A., Gao, Z. J., Xiao, H. W. (2017). Chemical and physical pretreatments of fruits and vegetables: Effects on drying characteristics-a comprehensive review, Critical Reviews in Food Science and Nutrition.
DOI: https://doi.org/10.1080/10408398.2017.1409192
Dillard, C. J., German, J. B. (2000). Phytochemicals: nutraceuticals and human health. J. Sci. Food Agric., 80(12), 1744-1756.
DOI: https://doi.org/10.1002/1097-0010(20000915)80:12<1744::AID-JSFA725>3.0.CO;2-W
Doymaz, I. (2010). Effect of citric acid and blanching pre-treatments on drying and rehydration of Amasya red apples. Food and Bioprod Process, 88(2), 124-132.
DOI: https://doi.org/10.1016/j.fbp.2009.09.003
Doymaz, I. (2012). Evaluation of some thin-layer drying models of persimmon slices (Diospyros kaki L.). Energy Conversion and Management, 56, 199-205.
DOI: https://doi.org/10.1016/j.enconman.2011.11.027
Fuglie, L. J. (2001). Combating malnutrition with Moringa. The Multiple Attributes of Moringa, 117, 243-251.
Iqbal, S., Bhanger, M. I. (2006). Effect of season and production location on antioxidant activity of Moringa oleifera leaves grown in Pakistan. J. Food Comp. Analys, 19(6), 544-551.
DOI: https://doi.org/10.1016/j.jfca.2005.05.001
Kazemi, S.M.R., et al., (2018). A novel genetic-based negative correlation learning for estimating soil temperature,†Engineering Applications of Computational Fluid Mechanics 12 (1): 506-516.
DOI: https://doi.org/10.1080/19942060.2018.1463871
Lombard, G. E., Oliveira, J. C., Fito, P., Andrés, A. (2008). Osmotic dehydration of pineapple as a pre-treatment for further drying. J. Food Eng. 85:277-84.
Mate, J. I., Quartaert, C., Meerdink, G., Van’t Riet, K. (1998). Effect of blanching on structural quality of dried potato slices. J. Agricult. Food Chem. 46: 676-681.
Mrad, N. D., Boudhrioua, N., Kechaou, N., Courtois, F., Bonazzi, C. (2012). Influence of air-drying temperature on kinetics, physicochemical properties, total phenolic content and ascorbic acid of pears. Food and Bioprod. Process, 90(3), 433-441.
DOI: https://doi.org/10.1016/j.fbp.2011.11.009
Oboh, G. (2005). Effect of blanching on the antioxidant properties of some tropical green leafy vegetables. LWT- Food Sci. Technol, 38(5), 513-517.
DOI: https://doi.org/10.1016/j.lwt.2004.07.007
Premi, M., Sharma, H. K., Sarkar, B. C., and Singh, C. (2010). Kinetics of drumstick leaves (Moringa oleifera) during convective drying. Afri. J. Plant Sci., 4(10), 391-400.
Ricardo L. M., Jade, V. L., Giustino, T., Bruno, A. M., Carciofia, J. B. L. (2018). Microwave vacuum drying and multi-flash drying of pumpkin slices. J. Food Eng., 232, 1-10
Seremet, L., Botez, E., Nistor, O. V., Andronoiu, D. G., Mocanu, G. D. (2016). Effect of different drying methods on moisture ratio and rehydration of pumpkin slices. Food Chem, 195, 104-109
DOI: https://doi.org/10.1016/j.foodchem.2015.03.125
Siddhuraju, P., and Becker, K. (2003). Antioxidant properties of various solvent extracts of total phenolic constituents from three different agroclimatic origins of drumstick tree (Moringa oleifera Lam.) leaves. J. Agricult. Food Chem, 51(8), 2144-2155.
DOI: https://doi.org/10.1021/jf020444+
Tagawaa, A. (2012). Impact of microwave drying on the quality attributes of Okra fruit. J. Food Process Technol, 46, 124-131.
DOI: https://doi.org/10.4172/2157-7110.1000186
Zheng, H., Lu, H. (2011). Effect of microwave pretreatment on the kinetics of ascorbic acid degradation and peroxidase inactivation in different parts of green asparagus (Asparagus officinalis L.) during water blanching. Food Chem, 128(4), 1087-1093.
DOI: https://doi.org/10.1016/j.foodchem.2011.03.130
How to Cite
Abano, E. E., Amoah, R. S. and Mbabazi, C. (2020) “Microwave and steam blanching as pre-treatments before air drying of <i>Moringa oleifera</i> leaves”, Journal of Agricultural Engineering, 51(4), pp. 200–208. doi: 10.4081/jae.2020.1044.
PAGEPress has chosen to apply the Creative Commons Attribution NonCommercial 4.0 International License (CC BY-NC 4.0) to all manuscripts to be published.
Similar Articles
- Seth Laurenson, Laura Villamizar, Remy Lasseur, Rhys Fitzgerald, Shengjing Shi, 3D-printed biological habitats for the protection and persistence of Rhizobia species in compacted soils , Journal of Agricultural Engineering: Vol. 53 No. 4 (2022)
- Guanglai Wang, Congcong Wang, Dayang Liu, Detection of early collision and compression bruises for pears based on hyperspectral imaging technology , Journal of Agricultural Engineering: Vol. 55 No. 4 (2024)
- Robinson Osorio Hernandez, Jairo Alexander Osorio Saraz, Keller Sullivan Oliveira, Ivan Dario Aristizabal, Julio Cesar Arango, Computational fluid dynamics assessment of effect of different openings configurations on the thermal environment of a facility for coffee wet processing , Journal of Agricultural Engineering: Vol. 51 No. 1 (2020)
- Lorenzo Vergni, Alessandra Vinci, Francesca Todisco, Francesco Saverio Santaga, Marco Vizzari, Comparing Sentinel-1, Sentinel-2, and Landsat-8 data in the early recognition of irrigated areas in central Italy , Journal of Agricultural Engineering: Vol. 52 No. 4 (2021)
- Carlo Bibbiani, Carlo A. Campiotti, Luca Incrocci, Alberto Pardossi, Determination of the water diffusivity of horticultural substrates: comparison of different approaches for the one-step outflow data analysis , Journal of Agricultural Engineering: Vol. 44 No. 4 (2013)
- Davide M. Giordano, Davide Facchinetti, Domenico Pessina, The spading machine as an alternative to the plough for the primary tillage , Journal of Agricultural Engineering: Vol. 46 No. 1 (2015)
- Francesca Perazzolo, Gabriele Mattachini, Fulvia Tambone, Aldo Calcante, Giorgio Provolo, Nutrient losses from cattle co-digestate slurry during storage , Journal of Agricultural Engineering: Vol. 47 No. 2 (2016)
- Giuseppe Longo-Minnolo, Alessandro D’Emilio, Juan Miguel Ramírez-Cuesta, Daniela Vanella, Serena Guarrera, Giacoma Manerchia Maserà, Simona Consoli, Satellite remote sensing for monitoring citrus orchards water requirements at the irrigation district scale , Journal of Agricultural Engineering: Vol. 56 No. 1 (2025)
You may also start an advanced similarity search for this article.
