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Modeling of dehydration, polyphenol thermal degradation, and rehydration of instant germinated VD20 rice: Mathematical and artificial intelligence model
(2025-01-01)
Loan, L. T.K.
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Tat, T. Q.
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Minh, P. D.T.
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Thao, V. T.T.
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Hoang, P. T.M.
VD20 rice, a local rice variety in Vietnam, is currently undergoing restoration and provides limited information about product development. In order to produce the instant germinated VD20 rice, the study on kinetics of dehydration, polyphenol thermal degradation, and rehydration of the instant product was carried out. Different temperatures were applied in this study, including 50°C, 55°C, 60°C, and 65°C. Various models were developed to describe these changes. The Page model provided the best fit for the sample's dehydration properties, with the moisture diffusivity (D<inf>eff</inf>) ranging from 7 x 10-12 to 1.19 x 10-11 m2/s and an activation energy of 31.70 kJ/mol. A zero-order model described the change in polyphenol during the drying process. The half-life values ranged from 3.737 h to 5.723 h. Also, the ANN model was used. This is an intelligent model made of an artificial neural network. It worked better and faster than earlier models like the Page model for dehydration behavior and the zero-order model for degradation property. The rehydration ratio of instant germinated rice also fitted well with the exponential model. These developed insights could facilitate further optimization and production on a larger scale, thereby enabling farmers to produce more products from this rice.
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Effects of steaming and drying on quality and antioxidant activity of white-fleshed sweet potato powder (Ipomoea batatas)
(2024-01-01)
Thuy, N. M.
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Giau, T. N.
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Hao, H. V.
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Dung, N. C.
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Tai, N. V.
White-fleshed sweet potatoes (WFSP) are rich sources of polyphenols. The flesh of PFSP contains total polyphenol content (TPC) at 1.52 mgGAE/g fresh weight. The raw material’s total free radical scavenging capacity was estimated (at 42.4% DPPH). The inactivation of peroxidase (POD) and polyphenol oxidase (PPO), the breakdown of total phenolic compounds, antioxidant activity, and the whiteness of WFSP were evaluated during steam blanching from 0 to 9 minutes. Steam blanching time from 7 to 9 minutes at boiling temperature (100ºC) inactivated most of the POD and PPO enzymes (71.2% and 70.5%, respectively), thus TPC and antioxidant activity remains high, resulting in a bright white product. After 7 minutes of blanching, drying experiments of WFSP slices were conducted at air temperatures of 50 to 80ºC. The best alternative for describing and understanding the drying of WFSP slices was the Page model. In the temperature’s ranges, the values of the moisture diffusivity (De f f) and activation energy are obtained from 3.059×10−12 to 5.095×10−12 m2 /s and 14.93 kJ/mol, respectively. The drying temperature of 70ºC for 10 hours was suitable for producing WFSP powder with low water activity (0.5) and moisture content (6.5%), high TPC and antioxidant activity, and low specific energy consumption. These results suggested that the WFSP powder exhibited potential as a nutraceutical ingredient product.
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Drying kinetics and mathematical modeling of dried macaroni supplemented with Gac aril
(2023-01-01)
Thuy, N. M.
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Giau, T. N.
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Tai, N. V.
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Minh, V. Q.
Macaroni is dried after being boiled to maintain their quality and extend their shelf life. Evaluation of moisture and nutrient changes aims to provide an overview of the phenomena occurring during the drying process. Thin layer drying kinetics of macaroni supplemented with Gac aril in hot air drying was investigated for temperatures range of 60 to 90ºC with six theoretical models were evaluated. It was observed that the Logarithmic equation gave the best prediction to the drying kinetics evidenced by high coefficient of determination (R2 ranging from 0.98-0.99). The lowest RMSE (0.0103 to 0.0426) and χ2 values (0.0002 to 0.0024) were obtained from the Logarithmic model within the defined temperature range. Diffusivity coefficients of moisture transfer were found ranging from 1.64×10−12 to 2.31 ×10−12 m2s−1 with activation energy was determined at 11.81 kJ.mol−1. Drying at 80ºC for 9 hours was selected for this product, the degradation kinetics of β-carotene and lycopene in macaroni followed a first-order kinetic model with half-life values were determined.

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