Mathematical Modeling of Drying Kinetics of Custard Apple (Annona squamosa L.) Pulp and Its Quality Attributes: Comparative Insights into Tray, Vacuum, and Dual Microwave–Tray Drying Technologies
DOI:
https://doi.org/10.52151/jae2026631.1996Keywords:
microwave-assisted dryer, maltodextrin, thin-layer modeling, solubility index, vacuum dryerAbstract
Custard apple (Annona squamosa L.) is a highly perishable tropical fruit with a postharvest shelf life of only 3–4 days, limiting its industrial utilization. The fresh pulp contains an initial moisture content of approximately 195.25% (d.b.), which necessitates rapid preservation for value addition. This study systematically compared tray drying (TD), vacuum drying (VD), and dual tray–microwave drying (TMD) for custard apple pulp (CAP) dehydration at 45°C, 50°C, and 55°C, combined with maltodextrin (MD) addition at 0%–25% as a carrier agent. The drying process reduced the moisture content to final levels ranging from approximately 1.11% to 16.39% (d.b.), depending on the drying method and processing conditions. Drying kinetics, thin-layer mathematical modeling, and quality attributes (solubility, product recovery, and colour) were evaluated to identify the optimal processing conditions. VD exhibited shorter drying time (240–420 min) due to reduced boiling point and enhanced moisture diffusion under reduced pressure, while TMD reduced drying duration by approximately 50% compared with TD (480–1080 min). Thin-layer modeling revealed that the Midilli model best described VD kinetics, whereas the Hii model most accurately fitted the TD and TMD data (R² > 0.98). MD incorporation significantly improved solubility (up to 69.72% for TD at 25% MD), product recovery (maximum 50.25% for VD at 45°C with 20% MD), and colour preservation by increasing L* and decreasing a* and b* values. These findings demonstrate the industrial potential of VD and TMD, combined with MD, to produce highly soluble CAP products with improved visual quality. Future research should focus on scale-up feasibility, energy and economic assessments, optimization of microwave parameters, and evaluation of bioactive compound retention and storage stability to support the commercial development of products.
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