Convective Hot Air Drying of Red Cabbage (Brassica oleracea var. Capitata Rubra): Mathematical Modeling, Energy Consumption and Microstructure

Author:

Vega-Galvez Antonio1ORCID,Gomez-Perez Luis S.1,Ah-Hen Kong Shun2,Zepeda Francisca1,García-Segovia Purificación3ORCID,Bilbao-Sainz Cristina4,Mejías Nicol1,Pasten Alexis1ORCID

Affiliation:

1. Food Engineering Department, Universidad de La Serena, Av. Raúl Bitrán 1305, La Serena 1700000, Chile

2. Facultad de Ciencias Agrarias y Alimentarias, Instituto de Ciencia y Tecnología de los Alimentos, Universidad Austral de Chile, Valdivia 5090000, Chile

3. I-FOOD Team, Food-UPV, Universitat Politècnica de València, Camino de Vera s/n, 46021 Valencia, Spain

4. U.S. Department of Agriculture, Western Regional Research Center, 800 Buchanan St., Albany, CA 94710, USA

Abstract

This study examined the convective drying of red cabbage at temperatures ranging from 50 to 90 °C. Mathematical modeling was used to describe isotherms, drying kinetics and rehydration process. The effects of drying conditions on energy consumption and microstructure were also evaluated. The Halsey model had the best fit to the isotherm data and the equilibrium moisture was determined to be 0.0672, 0.0490, 0 0.0379, 0.0324 and 0.0279 g water/g d.m. at 50, 60, 70, 80 and 90 °C, respectively. Drying kinetics were described most accurately by the Midilli and Kuçuk model. Also, the diffusion coefficient values increased with drying temperature. Lower energy consumption was found for drying at 90 °C and the rehydration process was best described by the Weibull model. Samples dehydrated at 90 °C showed high water holding capacity and better maintenance of microstructure. These results could be used to foster a sustainable drying process for red cabbage.

Funder

Agencia Nacional de Investigación y Desarrollo

Publisher

MDPI AG

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