Microwave-based and convective drying of cabbage (Brassica oleracea L. var capitata L.): Computational intelligence modeling, thermophysical properties, quality and mid-infrared spectrometry

Bobby Shekarau Luka , Miriam Jummai Mactony , Queen Msurshima Vihikwagh , Toluwaleyi Hannah Oluwasegun , Riyang Zakka , Blessing Joshua , Ibrahim Binni Muhammed
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Abstract

This study assessed and compared the impact of hot air oven drying (HAD) at 50, 60 and 70 °C and microwave drying (MWD) at 195, 307 and 521 W on the kinetics of thermophysical properties and quality of dried cabbage. The thermophysical properties were computed using established model equations. The proximate composition, bioactive compounds, antioxidant capacity (AOC), color and functional groups were analyzed using Association of official analytical chemists (AOAC) test protocol, High performance liquid chromatography (HPLC), Ultraviolet-visible (UV–Vis) spectrometry and Attenuated total reflectance coupled to Fourier transformed infrared spectroscopy (ATR-FTIR), respectively. The moisture ratio was modeled using probabilistic computational intelligence modeling approaches. The results revealed that only density, thermal diffusivity and thermal effusivity appeared to be kinetically controlled by moisture content. Stepwise linear regression (SLR) model and Gaussian process regression (GPR) model were more accurate in simulating the moisture ratio. Increasing HAD temperature preserved all of the proximate compositions except carbohydrates. Similarly, increasing MWD power preserved all the proximate compositions except crude fiber. Increasing HAD temperature from 50 to 60 °C and 60–70 °C decreased the total flavonoid content (TFC) and total phenolic content (TPC) by 21.31 % and 13.60 %, respectively but increased the AOC from 27.2 to 39.6 %. Increasing MWD power levels from 195 to 307 W and 307–521 W decreased TFC by 13.2 % and 0.7 %, respectively but increased the TPC by 9.72 % and 13.14 %, thus AOC increased from 35.2 to 45.7 %. MWD presented higher AOC relative to HAD. Drying at 50 °C and 307 W gave the highest whitening index in HAD and MWD. ATR-FTIR analysis revealed the formation of new compounds by thermal effect. SLR and GPR were more accurate in modeling the drying kinetics. HAD and MWD affected the quality parameters of cabbage differently, thus the choice of the dryer type will depend on the parameters of interest.

Abstract Image

基于微波的对流干燥卷心菜(Brassica oleracea L. var capitata L.):计算智能建模、热物理性质、质量和中红外光谱分析
本研究评估并比较了 50、60 和 70 ℃ 热空气烘箱干燥(HAD)和 195、307 和 521 W 微波干燥(MWD)对热物理性质动力学和干白菜质量的影响。热物理性质是通过已建立的模型方程计算得出的。近似成分、生物活性化合物、抗氧化能力 (AOC)、颜色和官能团分别采用官方分析化学家协会 (AOAC) 测试规程、高效液相色谱法 (HPLC)、紫外-可见光 (UV-Vis) 光谱法和衰减全反射耦合傅立叶变换红外光谱法 (ATR-FTIR) 进行分析。利用概率计算智能建模方法对水分比进行了建模。结果表明,只有密度、热扩散率和热辐射率似乎受水分含量的动力学控制。逐步线性回归(SLR)模型和高斯过程回归(GPR)模型在模拟含水率方面更为精确。提高 HAD 温度可保留除碳水化合物以外的所有近似成分。同样,增加 MWD 功率可保留除粗纤维外的所有近似成分。将 HAD 温度从 50°C 提高到 60°C 和 60-70°C 会使总黄酮含量(TFC)和总酚含量(TPC)分别降低 21.31 % 和 13.60 %,但会使 AOC 从 27.2 % 提高到 39.6 %。将 MWD 功率水平从 195 W 提高到 307 W 和 307-521 W,TFC 分别降低了 13.2 % 和 0.7 %,但 TPC 提高了 9.72 % 和 13.14 %,因此 AOC 从 35.2 % 提高到 45.7 %。相对于 HAD,MWD 具有更高的 AOC。在 50 °C 和 307 W 条件下干燥,HAD 和 MWD 的增白指数最高。ATR-FTIR 分析显示,热效应形成了新的化合物。SLR 和 GPR 能更准确地模拟干燥动力学。HAD 和 MWD 对卷心菜质量参数的影响不同,因此干燥机类型的选择取决于相关参数。
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