ArticleFood science & nutrition2022
Optimization of drying conditions for Jackfruit pulp using Refractance Window Drying technology.
Article in Food science & nutrition, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 papers.
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Who cites it
9 citing papers in PubMed.
- Orange-Fleshed Sweet Potatoes, Grain Amaranth, Biofortified Beans, and Maize Composite Flour Formulation Optimization and Product Characterization.Food science & nutrition · 2025Article
- Conductive hydro drying of ripened papaya: optimization and product characterization.Food science and biotechnology · 2024Article
- Optimization of formulation and processing conditions for the production of functional noodles containing orange-fleshed sweet potatoes and biofortified beans.Food science & nutrition · 2024Article
- Drying of Tarhana dough by Refractance Window™ technology under vacuum/atmospheric conditions: Characterization of physical and quality parameters.Food science & nutrition · 2024Article
- Effect of Refractance WindowFrontiers in nutrition · 2024Article
- Improvement of phytochemical and quality characteristics ofFood science & nutrition · 2023Article
- Healthy Diets from Sustainable Food Systems: Calculating the WISH Scores for Women in Rural East Africa.Nutrients · 2023Article
- Optimization of drying conditions for Jackfruit pulp using Refractance Window Drying technology.Food science & nutrition · 2022Article
- Influence of Drying Methods on Jackfruit Drying Behavior and Dried Products Physical Characteristics.International journal of food science · 2022Article
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Authors and funding
3 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Refractance window drying is a novel technology with high operational efficiency and high product quality retention compared with conventional drying methods. This study assessed the effect of refractance window dryer water temperature and pulp thickness on nutrient content and the antioxidant activity of jackfruit. Response surface methodology (RSM) was used to optimize the drying temperature and fruit pulp thickness. Optimal drying temperature and pulp thickness were found to be 93.4°C and 2.56 mm, respectively. The respective values for the response variables drying time (min), ascorbic acid (mg/100 g), antioxidant activity (mg/100 g AA equiv) and total carotenoid content (μg/g) were 60.47, 17.97, 82.34, and 13.34, respectively. Models for prediction of these values had
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