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LAPSE:2023.4788v1

Kinetic Model of Moisture Loss and Polyphenol Degradation during Heat Pump Drying of Soursop Fruit (Annona muricata L.)

Ngoc Duc Vu, Nhi Thi Yen Tran, Truong Dang Le, Nguyet Thi Minh Phan, Phu Le An Doan, Long Bao Huynh, Phat Tan Dao

February 23, 2023

Abstract
The aim of this study is to investigate the impact of time and temperature of the heat pump drying process of soursop slices at different levels on moisture content and total polyphenol content (TPC). Twelve types of classical kinetic models have been used in this work to describe the suitability of experimental data with models. The conformity is assessed based on statistical values (e.g., coefficient of determination (R2), Chi−square value (X2), etc.). The loss of moisture in the material is described in accordance with Fick’s diffusion law. Value of moisture rate (MR), and effective moisture diffusivities (Deff) have been identified. Experimental results show that MR value depends on the time and drying temperature, Deff increases when increasing the drying temperature from 20−50 °C with values of 1.24 × 10−9, 1.85 × 10−8, 7.69 × 10−8, and 5.54 × 10−7 m/s2. The Singh et al. model is the best option to describe the moisture of the sliced soursop drying process at 30 °C (R2 = 0.97815). The largest TPC decomposition occurs at a temperature of 50 °C. The ability to decompose TPC is proportional to the drying temperature. The TPC decomposition dynamic model follows a first−order reaction when drying at 20 °C with a determinant coefficient R2 = 0.9693.

Record ID

LAPSE:2023.4788v1

Keywords

Annona muricata L., degradation of polyphenols, heat pump drying, moisture loss kinetic, soursop

Subject

Energy Systems

Suggested Citation

Vu ND, Tran NTY, Le TD, Phan NTM, Doan PLA, Huynh LB, Dao PT. Kinetic Model of Moisture Loss and Polyphenol Degradation during Heat Pump Drying of Soursop Fruit (Annona muricata L.). (2023). LAPSE:2023.4788v1

Author Affiliations

Vu ND: Institute of Applied Technology and Sustainable Development, Nguyen Tat Thanh University, Ho Chi Minh City 700000, Vietnam; Faculty of Environmental and Food Engineering, Nguyen Tat Thanh University, Ho Chi Minh City 700000, Vietnam; Faculty of Chemical E [ORCID]
Tran NTY: Institute of Applied Technology and Sustainable Development, Nguyen Tat Thanh University, Ho Chi Minh City 700000, Vietnam; Faculty of Environmental and Food Engineering, Nguyen Tat Thanh University, Ho Chi Minh City 700000, Vietnam [ORCID]
Le TD: Institute of Applied Technology and Sustainable Development, Nguyen Tat Thanh University, Ho Chi Minh City 700000, Vietnam; Faculty of Environmental and Food Engineering, Nguyen Tat Thanh University, Ho Chi Minh City 700000, Vietnam
Phan NTM: Faculty of Chemical Engineering and Food Technology, Nong Lam University, Ho Chi Minh City 700000, Vietnam
Doan PLA: Faculty of Chemical Engineering and Food Technology, Nong Lam University, Ho Chi Minh City 700000, Vietnam
Huynh LB: Faculty of Chemical Engineering, Ho Chi Minh City University of Food Industry, Ho Chi Minh City 700000, Vietnam
Dao PT: Institute of Applied Technology and Sustainable Development, Nguyen Tat Thanh University, Ho Chi Minh City 700000, Vietnam; Faculty of Environmental and Food Engineering, Nguyen Tat Thanh University, Ho Chi Minh City 700000, Vietnam [ORCID]

Journal Name

Processes

Volume

Issue

First Page

2082

Year

2022

Publication Date

2022-10-14

DOI:

https://doi.org/10.3390/pr10102082