Dehydration Kinetics of hog-plum (Spondias mangifera), hogplum jelly and hog-plum leather

Abstract

The current investigation was carried out to assess the kinetics of drying of raw hog-plum (Spondias mombin) along with its value-added product: jelly and leather. Hog-plum leather and jelly were prepared from fresh hog-plums (Barishal and Mymensingh variety) pulp and juice. Dehydration of two varieties hog-plum (Barishal and Mymensingh) pulp and associated developed jelly and leather was carried out using a cabinet dryer. Drying rate decreased with an increase in thickness and lower drying rate constant with consequent lower diffusion constant. The ‘n’ value of the power-law equation relative drying rate constant with thickness was calculated and found to be 1.4 mm. Under similar drying conditions, drying time decreases with increases in temperature. Diffusion coefficient (Dc) versus inverse absolute temperature (Tabs-1 ) was plotted and activation energy (Ea) for the diffusion of water was 25.1 and 63.9 Kcal/gmol for Barishal and local hogplum respectively. The activation energy (Ea) for the diffusion of water for Barishal hog-plum pulp was lower than Mymensingh hog-plum pulp. During drying at constant temperature (60oC) and with a constant thickness (6 mm), the effect of ingredients was determined for leather from two varieties of hog-plum. Effect of ingredients on dehydration kinetics was observed that the higher the ingredients, the higher is the resistance to mass transfer. Moreover, of the added ingredients milk powder showed the highest resistance