https://orcid.org/0000-0003-1471-6352
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Abstract
The avocado (Persea americana) is a fruit that possesses a high nutritional content and is abundant in phytochemical compounds. However, there is a lack of research conducted on the processing and preservation methods of this fruit. Application of innovative drying such as infrared drying could create a potential product from avocado for the food and cosmetics industry. In this study, two important factors, including temperature of infrared radiation (65, 70, 75 and 80 °C) and formulation (avocado pulp with and without maltodextrin (9 g/100 g pulp)), were investigated to determine the characteristic of drying behavior. The infrared drying was found to removed moisture from avocado pulp effectively. The drying kinetics in infrared drying of avocado pulp could be determined by the Weibull model. Deff values were estimated to range between 5.24 × 10−10 m2/s and 8.41 × 10−10 m2/s for avocado pulp with maltodextrin and between 6.10 × 10−10 m2/s to 9.18 × 10−10 m2/s for avocado pulp without maltodextrin. The activation energy for infrared drying of avocado pulp was found to be 30.77 and 26.74 kJ/mol corresponding to formulation with and without maltodextrin. It takes a short time in drying avocado pulp using infrared radiation showed high potential application in the production of high-quality dried avocado such as avocado powder.
Acknowledgments
The authors would like to thank Nguyen Tat Thanh University for permission and for providing facilities during the research period, and thank DAKADO GROUP for supplying avocado fruits during the research period.
Authors’ contributions
The investigation, Thi-Van-Linh Nguyen and Phuoc-Bao-Duy Nguyen; Methodology, Thi-Van-Linh Nguyen; Data Analysis, Phuoc-Bao-Duy Nguyen and Thi Tuong Vi Tran; Writing – original draft, Thi-Van-Linh Nguyen; Review & editing, Thi-Van-Linh Nguyen and Thi Tuong Vi Tran.
Disclosure statement
The authors declare no conflict of interest.
Data availability statement
The data used to support the findings of this study are included within the article and are also available from the corresponding author upon request.
Additional information
Funding
Notes on contributors
Thi-Van-Linh Nguyen
Dr. Nguyen Thi Van Linh is a researcher, lecturer and Head of Food Technology Department of Institute of Applied Technology and Sustainable Development – Nguyen Tat Thanh University (NTTU). Her study focuses on the application of novel drying technology to dehydrate materials containing high bioactive compounds. Her research interests include the application of novel technology to retain the highest content of compounds containing high antioxidant capacity; kinetics of quality change during processing or storage; drying fruit, vegetables, mushroom and herbs; development of new products from dried food materials.
Phuoc-Bao-Duy Nguyen
Dr. Tran Thi Tuong Vi is currently an Acting Head Department of Chemical Engineering at Nguyen Tat Thanh University. Her main research interests are in developing nanomaterials and conversion of biomass to valuable chemicals and biofuel via chemical reactions using heterogeneous catalysts. Currently, her research focuses mainly on: Heterogeneous catalysts for chemical production from biomass-based such as carbohydrate, glucose and xylose, synthesis of nanocomposite materials with electromagnetic shielding properties, and adsorptive removal of antibiotics and/or dyes from wastewater.
Thi Tuong Vi Tran
M. Eng Phuoc-Bao-Duy Nguyen is a lecturer in Department Of Basic Engineering, Faculty of Electrical and Electronics Engineering, Ho Chi Minh City University of Technology (HCMUT), Vietnam National University Ho Chi Minh City. His majors are automation and applied mathematics in engineering. One of his research fields are modeling kinetic processes and designing of equipment in food engineering.