Tipe per Journal of Agricultural Engineering Val. £3 (1): October December, 2016 ‘Research Note Drying Kinetics of Fig (Ficus carica L) under Various Drying Methods K. Nagaraja', C. K. SuniP, D. V. Chidanand’ and M. Ramachandra* \GEVK, University of Agrinunaal Sciences, Bangelore:*ntian Instinne of Crop Processing Technology, Thanjavur (Conesponding autor anu] adress: chidemandlateptecain ABSTRACT ‘Acsmady was conducted to evalute dierent drying methods for pre-meated (1% KMS) fg ‘ruts Figure Sut was died under diffrent dryne methods (sum drying, solarcabinet dryer and microwave oven and cabinet tay éryer to at their effect on drying rave, drying time, ‘biochemical properties and sensory anibutas Micromave oven drying showad highest drying ‘te, and took less time fo each required final moisnre content. Higher éring rate was ‘observed inthe pretreated samples as compared tothe untreated samples ner all drying ‘methods. Thedrying time requied for car-fg fruits was nearly half of that for wholefig fruits The sighted sample: owed hisher biochamcal properaesimespective of dying methods. The samples cried in microwave oven. solar cabinet and sun drying Bad higher values of ‘biochemical properties than the cabinet ray died samples. Accepable sensory quality was ‘tained in products dried with microwave oven, solar cabinet and sun drying Among five ‘hip-ner drying models (Newton Page, Modified Paze. Lozarimic and Henderson and ‘Pabis) for evaluating the drying kinemacics, the Logarithms, model yielded the best &t = 03908, Fig (Ficus cartoa L) is a sub-tropical Guit, a member of family Moraceae. Fig is botanically known a5 ‘syconium’. Fig is a fleshy, hollow receptacle with a narrow aperture at the tip and numerous small flowers liming the inner surface. It includes an estimated 900. (950 species. Fig iz thousht to be a native to souhem part of Arabian Peninsula, Italy, the Ballin Penincula ‘and the USSR (Tutin, 1964), The common cultivars gown are Capri, Andriatic, Sonyma and Poona. A fiz ‘tee can yield 150-300 fiuits per annum depending ‘on the age of the tree (Bose er al, 2002) Although wild figs have been grown in India for ‘thousands of years: dried fig is imported im large quantities The fg © not commonly groom i India The seil and climatic conditions suitable for fi cultivation are widely found im India, and thus bas a wide scope for production. Fig was first cultivated in ‘ne dctict of Mabarachira for commercial parpoces. ‘From nutritional point of view, figs are much valued and contain redueing sugars (L0-15 °), non-reducing: ‘nagar (0-3 %), crude protein (12-1.5%), crude fibre = 0.000017). (0.8-2.2%) and ach (0.7-0.9%) The minesal contents 2-4 times more than that of ofher fruits. They increase ‘the strength of young people, preserve elderly in better ‘health, and make them look younger . It is also called as‘Nature’s most perfect fut” Similar to other finite, fg Suits ave highly perishable in nature, and nad to be marketed immedistely after harvest Fig: can be stored at 0°C at §5-99 %R H or a pend of 7 to 10 days, Figs are canned or candied, preserved, consumed 25 fiesh or dried Fig can be stored under refrigeration condition, frezea conditions ‘and chomieal treatment: like chlorine (Karabulut er al, 2008), sulphur dioxide (Cantin er al, 2011) to ingprove the chelflife of the fut, Mediiied'stmo-ghere packaging and controlled atmosphere packaging i= also wed to increase the shelf life of fruits Coating of fruits with wax or edible coatings with antimicrobial ‘propertie: (Sailakchmi er al., 2013) are also used to increase shelf life ofthe fruits. ‘The gest bulk of fiuits are consumed as dried fruit,Negara CH Sal, DK. Chadd ant Mt Ramco AE: 3) Diving enhance: the chef life of products without Joes of major mutritional qualities, However, the time required for crying should beles=. Slomerrate of drying ‘could result in growth of micre-orzanisms che to hich smcishure content. High-ugurcontentinpreduce: plays ‘an importantrole im dying, as tis difficult to dry high ‘nagar content fits at a faster rate and simmaltneously ‘maintain the quality: Therefore, it is necessary to find ‘out beter methods which consume les time and alco ‘maintain the quality of the product, Different methods dnave been used for drying of fits over the years, ibe ‘nm drying, solar (Uma, 2003), ot air Antonio et al, 2004; Babalis eral, 2006), microwave (Antres etal, ‘2004; Zheng eral, 2004; Schiffman, 2006; Pereira ct al, 2007; Kouchakzadeh and Shafeei, 2010; Fareosh etal. 2012), dielectic, infrared, osmotic (Manal, 2014), freeze, vaewam and vatious other methods. In recent yeas, the microwave diving is considered tobe ‘excellentin retention of mutntional and sencory values ‘besides having the advantage saving energy and time. Hence microwave drying is wed by several modem ‘food industries in the world. Perishability and lack of post harvest processing of fige may be the rexsone for famners not giving mmach ‘importance to figs cultivation in India. With inereace ‘in the production fiom 10822 Mt (2001) to 19000 Mt (2013) FAOSTAT, 2013), itis necessary to mvastigate the feasibility of converting thi fruit mto value-added product by post harvest technicues. Different methods of drying for fg fruit needs tobe explored to achieve faster drying and retain better produce quality. The present study was aimed at evahuating feasibility of drying Sech fig ut wath pretrestnent by diferent drying methods in order to enikance the shelf life, and ‘to examine applicability of thir layer drying models. ‘MATERIAL AND METHODS Fruit Sample Ripenad fig fiuit: (cv. Poons) fee from bruizes, cuts and other damages were procured from the local market, Special care wa: taken during traneportation of the frutts so 25 to prevent any bruiser and other damages The sveraze size of fie fits used was 42 ‘mm in length and mean volume of 31.8 em’ Both the ‘whole-fruit and cut-fuit (equally cut into two halves) rere wed for ding. Pre-treatment Fig sample: weighing 200 g erch were immersed for 30 min in 2% KMS solution ix ratio of 1:5, sample to 3 solution. The samples were then drained and blotted ‘to remove the unbound surface water. ‘Drying ‘The samples were dried using the following drymg ‘methods: (2) sum drying, (b) solar cabinet drying, (c) microwave drying, and (d) cabinet tray drying. Drying ‘was continued in a thin single Layer till the sample reached 2 moisture content of 15-16 per cent (wb). All drying experiments were conducted in triplicate. Sun drying ‘twas carved out between 9.00 am and 4.00 pm on ‘sunny day: in an open space, The sample wa: placed ina single thin layer on aluminium tray. The study was conducted at GKVK, Bangalore (Lattuce-13.0713 and ‘Longitude 77.5905) inthe month of April The ambient ‘temperature varied between 26°C and 35°C. Solar cabinet drying ‘Drying was cared ourberween9.00 am and 4.00pmon ‘sunny days, The ambient temperature: waried between 26:C and 35°C in the month of April The temperature in the dryer ranged between 40 ‘Cand 74°C. The base sen ofthe colar cabinet dryeras 0.4675, The base and sde walls were made of plywood sheet, ‘themnocol 25 mm) and aluninfumsheets painted with ‘Blackboard paint. The glass roof was made of clear window pla: of mm thick ata fad inclination of "tothe horizontal. Amsetal chimney witha diameter cof 75 mam and 400 mm wa: provided a the top frm ‘idle of the rear side of the dyer. A gap of 35 mm from ground level tothe base ofthe dryer was provided for five movement of Microwave drying A microwave oven (Kelvinator make) with a power ‘output of 2450 MHz (700 W) with power levels of 1 to 10 cettings war used. Acircular opening of 100mm ismeter war cut in the baze of the chamber for sir entry into the chamber ‘The microwave oven. was operated at power level 1 (lO per cent), and air with itil temperature of 40+ 27°C was forwed at a velocity of ms" using 2 746 W_ electric blower mit. Cabinet tray drying The drying chamber of the electric cabinet dryer bad(Casber December 2016 {intemal dimension of 082 » 0.44 0.82 msndumade ‘of mild -teel double wall with 70 mam thick acbector insulation The trays were made of aluminium sheet The velocity ofthe air was contolled by using 2 185 Weinelephase elacnic motor operated blower ‘Drying was conducted at $5-C, 60°C, and 65°C with 2a fixad air velocity of ? mst. "The macimum hot ai ‘temperature of 170 -C22-C could be achieved in the dryer with 3.5 kWsesictance type heating element. ‘During drying, weight of the samples was measured at ‘every 60 min interval for whole fg fruit sample, and [30 main interval fo cutfig sample, ‘Mathematical modelling By modelling the drying behaviour, the drying characteristics can be investigated effectively. The ‘experimental data of fg fut drying were fitted to five thin layer drying models, Table 1. ‘The dimensionless moisture ratio in the models is ren by: MoM, a M= Moisture content at any time, pr cent, 1M Initial moisture content per cent, and ‘M.= Equilibrium moicure content, percent The values ofM, may bevelatively small as compared toM and M. (Toul and Peblivan, 2002; Alken and Deymnae, 2005), 20 the equation can be simplified to ‘Table 1.Thin-layer mathematical models under Reference, ‘Bruce, 1985, R= exp-ke) Page, 1949 ‘Henderson and Pabis, 1961 Togral and Peblivan, 2002 SM | MR = aoe) + be Ma and ad nce ucnb, 2003 Henderson MR= aexp(-t) and Pabis, 4 Loguidinic MR=aewp-h) -¢ ‘Non linear regression alysis woe perfommediucing the software MATLAB 7.10 (R2010b) The goodness of ft ofthe tested mathematical modal: fo the experimental data war evaluated withthe comelstion coefficient (2), chi square (©) snd the mot mana squave error RMSE). The best fit was that which resulted in highest R° and ‘the lowest 1? and RMSE. (Valdiz and Ertckin, 2004; Gunhan eral ,2005). Tas reduced Nand RMSE were evalunted ac: SE (MRengs BR? e 2) use = [Eines = Mle) 8) Product quality ‘Biochemical analysis was done for crude protein, ‘itrable acidity, educing/non-reducingitotal sugars to ‘meanure the product quality ‘Micro-Kjeldhal method (Ranganna, 1986) wing Gerhardt automatic mtrogen analyzer wa: wed to measure the crude protein. Visual titration method (Ranganns, 1986) was wed formeanuement ofttrable acidity. Sugars (reducing, non-reducing and total sugars) were meanuredby the method given by Lane snd Eynon (1923). Sensory evaluation ‘A ten-member panel evaluated the product for appearance, aroma, texture, taste and overall acceptbility using a five-point hedonie seale rangmz from excelent (5) poor (1). The sensory evaluation data wae subjected fo atstistical analysis adopting Fisher's method of analysis of variance (Gomez and Gomez, 1984), and Chi-square test (test) was applied for the score: to check af there was any assocration mong the dried samples. RESULTS AND DISCUSSION Drying characteristic: ‘Drying curves of wholefig fit, without presreatment sd wth pre-trestmem, under diferent mathods of drying are presented inFig 1-5, The drying time by sun drying and solar cabinet drying,BE S@) Fig. L. Drying curves of whole 6 fruit under open ‘un (26-25 °C) and using solar cabinet drier 0-740) Fig. 3: Drying carves of whole and cut fg frit acing microwave oven drier wa longer ac the ambient temperature during the period of drying was lower. This might alco be due to ‘the variations inthe solar radiation andlow air velocity ‘to cany water vapot fom the fruit surface. Sumilar results were reported by Thonta and Patil (1983), Desai et af (2002) and Ambrish (2003), Sun drying, of sulphited comple: required lowest drying time of 40h for whole uit and 23 h for cutfinat. Similarly, ‘sulphited sample driad in colar eabinet drier required Jowest diying time of 27h for whole-fruit and 13 b ‘Fig. 4: Drying carves of whole fg fruits axing cabinet tray driar (55, 60 and 65°C) for cut-fruit. Similar results of lower drying times of “doying (12h for whole-Srit and 8 h for cut-fruit) and ‘cabinet drying at 65 °C 27h for whole sruit and 11h for cut-ui). ‘Microwave oven drying required minimum time for ‘daying both tested and un-trented duit. This could be atinbuted fo the penetration property of microwave ‘into the product, which helped in faster vaporization of moisture, Cabinet tray dryer exhibited highest drying ‘rate at 65°C air tempersture, fllowed by 60 °C and 55°C, as higher temperature increased the differential ‘water vapour pressure between the surfaces and the -daying air. The drying air supplied necessary senzible andlatent heat of evaporation to the moisture and acted asacarier gas fortheremoval ofthe moisture. Heating ‘of the incoming air to abizher temperature accelerate: ‘the movement of moisture fom the product landing to ‘the higher drying rate (Reddy and Suresh, 2001). ‘Drying rate of whole-fruit and cut-fruit The drying time of out-fiuit was lower with incresced ‘daying rate with all eying mathed: when compared 45(October Decamber 2016 yen ines of Fi Few ander Various Dring Medd ‘with thatof whole-ruit. The increase inthe drying rate ‘wae dus fo increase in smface aren and decrease:n the thichnes: of fg fruit. The direct exposure of interior moisture afthe cut-fuitto the enviroumentin the driers resulted in reducing the drying time and higher drying vate, Simalar rezulte were observed by Desai etal (Q001) fr drying fll bal? and quater-cutsapot fit. Effect of Pre-treatment ‘The pre-treatment with KMS solution alco influenced ‘the drying time. It was observed that there was a ‘eductior in the drying time for pre-treated fruit when ‘compared fo untreated fruits by all methods of drying. ‘The KMS solution softened the peel, resulting im decrazced resistance to moisture movement rom the ‘interior to the surface. The result i in confimaation ‘with similar studies conducted by Desai eral. 2002) ‘and Ambrich (2003). The sulphited samples were brighter in colour after drying in comparison with untested fut. Biochemical properties ‘The postdrying retention of biochemical properties ‘was higher in sample diied by microwave oven, colar cabinet dryer, and sun drying (Table 2) The solar cabinet died whole-fnit chowed highest value: of and total sugars; followed by sun dried, microwave oven and cabinet tray dried samples. The fruit had Ccomtauow: exposure te constant hiph tempersture snd contimous airflow in cabinet tray dryer, and hence the ‘biochemical properties retention was lower Similar observations were reported by Pawar eval, (1992). Pre-trestmant of the Suit alco had effeet om the ‘biochemical properties. The sulphited whole Sg fruit showed highest value of crude protein aco veducing, ‘non-reducing and total sugars than the untreated ‘samples under all method: of drying. Since the KMS ‘prevented the enzyme catalysed oncative changes, it inhubited microbial deterioration and withstood higher 4740.12 4386001 450=0.02 4540.06 4790001 4270.13 4462018 4360.05 4550.02 4ats015 4382012 4074 022 38 425007 44000.03 39%0.11 42000.02 4252002 4450.10 4012021 432013 4292009 4480.05 4.0530.03 4340.05 ‘oas=ooT o.orse00s 0.030=0.12, o.023=0.11 0.078005, 0.022009 0.029003, 0.023=0.11 0.033015, 0.029003, 0.034009 0.078007 WSeDID 2.14011 41.01-0.06 41.9429.05 -40.9049.00 42224010 41.02=0.13 23011 41.0080.00 40,115003 41,010.06 42.0829.07 9.00.16 9.126012 398-011 9.02=0.02 9.0140.09 9.124006 8.87=0.05 3.92011 9.014007 9.074005 a9 9.012015 wT 51.2605 99.96=0.05 50.9620.03 50,000.12 5134011 99.89=0.05 5122003 50012007 51.18:005 49.92-0.11 51082015 0.030013, o.orse0.15, o.os1-005, 0.062003, 0.031=006, 0.027009 0330.11 0026-007 0.033007 o.o2esn05, 0.032006, 0.026.009 40.1595 41254011 40.104003 $1,080.15 0.112009 41.2540.08 40.1540.07 41.0540.09 00-011 41.2801 40.04003 #114015 8.562006 8.834005 8.534001 a7e011 3612012 8.860011 2.576003 8140.09 8.632011 8.884007 8.6060.13 8.82016 43.712021 50,080.03 48.7600.12 49.8260.04 422011 0.11008 48 720.03 49.856003 48.6520. 50:16:08 48. 7060.15 49.9600.06 46Nagaraja CK. Sul, AY. China an Ranachans ESO) temperatures of drying (Deshpande and Tambane, 198). Sensory evaluation ‘The mean sencory score: for appearance, aroma, ‘texnue, tcte and overall acceptability of the Bz uit ample: dried under different mathode sreprevanted in ‘Table 3. The microwave oven dried samples recorded highest sensory scores; followed by solar cabinet dried, sun dried and cabinet tray dried samples. The Iighect mean overall acceptability score of dried fz fruit samples were 44 (mucrowave oven dried pre- ‘wented cut-iuit) 4 3 (microwave oven dred pre-treated sehole-Enai), 4.3 (Gun dried pre-treated cuba), 2.8 (olareabinet died pre-treated cut-fuit) and 3.7 (solar ‘cabinet dried pre-treated wholes). Sensory evaluation indicated that the pre-treated (Calphited) fg fruit dried with microwave oven, solar ‘Table 3. Sensory evaluation of dried ix frit cabinet diyer and open san had highest scores forall quality aspect: 25 compared to that of cabinet tray died sample. This wae in ageament with the studies made ‘byPawar eral (1992), Ambrish 2003) and Thontaand Patil (1988). Evaluation of models Tn order to describe moisture ratio as a fimction of drying time under various drying methods of fig five D GOLD IzT000° LREED HEED «#OLODD suEEH THMDANN 50 CIEEO08 08960 E410 OGDD HH6EO GLFOD WOOD S260 PERDANA LADD $1005 EY6S'0 POLO 4920000 GESED #TzI'O 66Y0I00 OES 0 ¥EZO 6sPOCD'O HPEEO 91700 sO OHESH PAA! 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