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Author: search.filters.author.Hao, Hong VanSubject: search.filters.subject.Lucuma

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    Foam-mat drying of lucuma powder: Mathematical and artificial modeling of drying kinetics, physicochemical and microstructural properties
    (2025-03-01)
    Thuy, Nguyen Minh
    ;
    Hao, Hong Van
    ;
    Duong, Le Thi Thuy
    ;
    Giau, Tran Ngoc
    ;
    Minh, Vo Quang
    The kinetic study of foam-mat drying to make lucuma powder was conducted at various drying temperatures (50–80<sup>o</sup>C) using thin layer drying and an artificial neural network (ANN) to forecast drying behavior. The physico-chemical properties of lucuma powder under these conditions were also analyzed. Among the six models, the parabolic model was chosen as the best appropriate model for describing the lucuma drying process with the highest correlation coefficient, the lowest RMSE and Chi-square. However, the ANN model (2-10-1) could predict the moisture ratio more accurately than the parabolic model, and it also presented the fittest with the actual experiment. As temperature increased from 50 to 80<sup>o</sup>C, effective moisture diffusivity increased from 1.05 × 10<sup>-9</sup> to 1.67 × 10<sup>-9</sup> m<sup>2</sup>/s, with an activation energy of 15.12 kJ/mol. Drying temperatures have a considerable impact on the quality of lucuma powder. When dried at 60<sup>o</sup>C, lucuma powder had a bright yellow color, retained its quality and excellent antioxidant activity compared to other temperatures evaluated simultaneously.
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    Developing a novel artificial model to predict the foaming properties and β-carotene content of lucuma (Pouteria lucuma) during foam-mat drying and process optimization
    (2024-12-01)
    Thuy, Nguyen Minh
    ;
    Duong, Le Thi Thuy
    ;
    Giau, Tran Ngoc
    ;
    Hao, Hong Van
    ;
    Minh, Vo Quang
    Drying fruit puree by the foam drying method has become popular due to its simplicity, low cost, short drying time, and low thermal degradation. The objective of the study was to investigate the effect of foaming conditions on foam properties (foam expansion, foam density) and content of β-carotene in lucuma powder using Box-Behnken design (BBD) with 3 factors and 3 levels, including water:lucuma ratio (1:1–3:1), egg albumin concentration (EA, 5–15 %), and xanthan gum (XG, 0.1–0.3 %). Response surface methodology (RSM) and artificial neural network (ANN) were used for model establishment. The results showed that as the EA increased, the foam volume increased significantly, while the foam density decreased. The ANN-coupled BBD model structure of 3–10-3 demonstrated a high level of accuracy in predicting the impact of foaming formulation on responses, with a coefficient of determination exceeding 0.99. The optimal conditions by stimulation multiple-objective RSM for lucuma foam-mat drying were achieved with a water:lucuma ratio, EA, and XG of 2.53:1, 10.8 %, and 0.22 %, respectively. Based on these ideal conditions, the foam density, foam expansion, and β-carotene content of the dried powder were found to be 0.23 ± 0.04 g/mL, 228 ± 2 %, and 237.1 ± 0.1 μg/g, respectively. The obtained experimental values were very close to the model-predicted results, with very low differences identified when the validation was performed. These findings provide information for controlling the drying process using an artificial model and further applying lucuma powder in various fields in the food industry.