Analysis  of  drying  kinetics  of  eggplant  through  thin  layer  models  and  evaluation  of texture and colour properties

Ferrão, Ana Cristina; Guiné, Raquel; Correia, Telma; Rodrigues, Rosa

Publication

Analysis of drying kinetics of eggplant through thin layer models and evaluation of texture and colour properties

2019Journal article

dc.contributor.author	Ferrão, Ana Cristina
dc.contributor.author	Guiné, Raquel
dc.contributor.author	Correia, Telma
dc.contributor.author	Rodrigues, Rosa
dc.date.accessioned	2019-03-22T10:10:25Z
dc.date.available	2019-03-22T10:10:25Z
dc.date.issued	2019
dc.description.abstract	Eggplant is a food with unique characteristics. However, due to its high moisture content it is very perishable. Thus, to increase its shelf life it can be applied the drying process. This work aimed at studying the effects of drying on eggplant, namely on the physical properties of colour and texture, as well as the analysis of drying kinetics by thin layer models. The drying was carried out using a convection chamber with a temperature of 80ºC and an air velocity of 0.5 m/s. The texture profile analysis was done with a texturometer equipped with a 75 mm probe and the colour measurement was performed with a calorimeter in the CIELab coordinates. For both texture and colour, all analysis were done in triplicate, before and after drying. The results showed that there were clear differences in colour, with the difference being higher in the case of the dried sample (E = 25.95) when compared to the fresh sample analysed 10 minutes after the cut (E = 9.69).Regarding the texture, drying caused alterations in the eggplant structure, with an increase in elasticity and chewiness and a decrease in hardness, resilience and cohesiveness. As for the kinetics, the sample took 2.5 hours to reach a moisture content of approximately 10%. Four thin layer models were tested, being the Wang & Singh model the one that proved to be the most suitable to fit the experimental data, with a correlation coefficient equal to 0.9902.	pt_PT
dc.description.version	info:eu-repo/semantics/publishedVersion	pt_PT
dc.identifier.citation	Ferrão, A.C., Guiné, R.P.F., Correia, T. & Rodrigues, R. (2019). Analysis of drying kinetics of eggplant through thin layer models and evaluation of texture and colour properties. Chemistry Research Journal, 4(1), 24-32.	pt_PT
dc.identifier.issn	2455-8990
dc.identifier.uri	http://hdl.handle.net/10400.19/5443
dc.language.iso	eng	pt_PT
dc.peerreviewed	yes	pt_PT
dc.relation.publisherversion	http://chemrj.org/archive/	pt_PT
dc.rights.uri	http://creativecommons.org/licenses/by-sa/4.0/	pt_PT
dc.subject	Drying	pt_PT
dc.subject	Eggplant	pt_PT
dc.subject	Colour	pt_PT
dc.subject	Texture	pt_PT
dc.subject	Thin layer	pt_PT
dc.subject	Kinetic model	pt_PT
dc.title	Analysis of drying kinetics of eggplant through thin layer models and evaluation of texture and colour properties	pt_PT
dc.type	journal article
dspace.entity.type	Publication
oaire.citation.endPage	32	pt_PT
oaire.citation.issue	1	pt_PT
oaire.citation.startPage	24	pt_PT
oaire.citation.title	Chemistry Research Journal	pt_PT
oaire.citation.volume	4	pt_PT
person.familyName	Ferrão
person.familyName	de Pinho Ferreira Guiné
person.givenName	Ana Cristina
person.givenName	Raquel
person.identifier	1684018
person.identifier	https://scholar.google.pt/citations?user=abFDovIAAAAJ&hl=pt-PT
person.identifier.ciencia-id	E610-F403-FADD
person.identifier.ciencia-id	8B13-5492-0F23
person.identifier.orcid	0000-0002-3337-9139
person.identifier.orcid	0000-0003-0595-6805
person.identifier.scopus-author-id	57195937199
person.identifier.scopus-author-id	6603138390
rcaap.rights	openAccess	pt_PT
rcaap.type	article	pt_PT
relation.isAuthorOfPublication	24fe148c-9adc-4ef9-9f16-9c66b1d3137b
relation.isAuthorOfPublication	59580952-77cc-4e4e-ae90-527a8b994f9f
relation.isAuthorOfPublication.latestForDiscovery	59580952-77cc-4e4e-ae90-527a8b994f9f