STUDY OF THE INFLUENCE OF OPERATING PARAMETERS AND MATERIAL SHAPE DURING DRYING OF PERSIMMON (DIOSPYROS KAKI L.)
Abstract
Today, the world is trying to solve the problem of preserving biologically active components in the process of processing food raw materials using traditional drying methods. Drying is a complex and energy-intensive technological process. And in the future, the problem of reducing energy consumption for drying processes arises. Therefore, there is an urgent need to create and widely implement modern energy-efficient heat technologies that reduce energy consumption for drying processes and allow micro- and macroelements to be preserved in the dried product. Products containing sufficient amounts of micro- and macroelements beneficial to the human body can reduce the risk of chronic diseases and improve physical health and mental well-being.
The most common biologically active substances are carotenoids, which are classified as antioxidants. Carotenoids have significant potential in the food, cosmetics and pharmaceutical industries. Carotenoids are a type of terpenoid pigment that are primarily responsible for the bright yellow, orange and red colours of fruits and flowers.
Persimmon (Diospyros kaki L.) is a subtropical fruit that is a source of beta-carotene, vitamins A and E, ascorbic acid, rich in carbohydrates, tannins and phenolic compounds, is a good source of fibre, and also has powerful antioxidant properties.
Convective drying is one of the best methods for drying carotene-containing materials such as persimmons, but it usually takes a long time, which should be reduced to better preserve functional properties. Therefore, the aim of this work is to study combined drying methods and material forms to reduce the duration.
The work involved conducting drying studies on an experimental convective stand for persimmons.
The results show that the shortest drying time is achieved at 100 °C for different forms, but this is accompanied by darkening of the material and deterioration of taste. The longest duration is at 65 ºC, which is 2.86 times longer than 100 ºC when drying cubes, 2.96 times longer when drying shavings, and 2.1 times longer when drying slices, but the bright colour and taste are preserved. The 100/65 ºC stepwise and 3800W/m2 +65 ºC combined drying modes intensify the process compared to 65 ºC by 1.92 and 1.63 times for cubes; by 1.75 and 1.82 times for shavings; 1.41 and 1.52 times for slices. Therefore, it is advisable to use combined or step drying modes to intensify the process. When comparing the shape of the material during drying, slices have the shortest drying time compared to others. At the same time, drying in slices is well suited for the production of chips, and shavings can be used in the production of functional powders.
References
2. Pham N. D., Khan M. I. H., Karim M. A. A mathematical model for predicting the transport process and quality changes during intermittent microwave convective drying. Food chemistry, 2020, 325, 126932. ttps://doi.org/10.1016/j.foodchem.2020.126932
3. Kumar C., Joardder M. U. H., Karim A., Millar G. J., Amin Z. Temperature redistribution modelling during intermittent microwave convective heating. Procedia Engineering, 2014, 90, 544-549. https://doi.org/10.1016/j.proeng.2014.11.770
4. Adeboye O.C., Oputa C.O. Effect of galex on growth and fruit nutrient composition of okra. Journal of Agriculture, 1996, 18 (1/2), 1-9.
5. Bamire A.S., Oke J.T. Profitability of vegetable farming under rainy and dry season production in South-Western Nigeria. Journal of Vegetable Crop Production, 2003, 9, 11-18.
6. Sniezhkin Yu.F., Paziuk V.M., Husarova O.V. Intensyvni sposoby sushinnia yabluchnykh slaisiv z konvektyvnym ta kombinovanym enerhopidvedenniam [Intensive methods of drying apple slices with convective and combined energy supply]. Teplofizyka ta Teploenerhetyka, 2024, 46(4), 5-14. https://doi.org/10.31472/ttpe.4.2024.1 (in Ukr.).
7. El-Mesery H. S., El-Seesy A. I., Hu Z., Li, Y. Recent developments in solar drying technology of food and agricultural products: A review. Renewable and Sustainable Energy Reviews, 2022, 157, 112070. https://doi.org/10.1016/j.rser.2021.112070
8. Inyang U., Oboh I., Etuk B. Drying and the different techniques. International Journal of Food Nutrition and Safety, 2017, 8(1), 45-72.
9. Kumar C., Joardder M. U., Farrell T. W., Millar G. J., Karim A. A porous media transport model for apple drying. Biosystems engineering, 2018, 176, 12-25. https://doi.org/10.1016/j.biosystemseng.2018.06.021
10. Owolarafe O.K., Muritala O.A., Ogunsina B.S. Development of an okra slicing device, Journal of Food Science and Technology, 2007, 44 (4), 426-429.
11. Patidar A., Vishwakarma S., Meena D. Traditional and recent development of pretreatment and drying process of grapes during raisin production: A review of novel pretreatment and drying methods of grapes. Food Frontiers, 2021, 2(1), 46-61. https://doi.org/10.1002/fft2.64
12. Salimi Hizaji A., Maghsoudlou Y., Jafari S. M. Application of peleg model to study effect of water temperature and storage time on rehydration kinetics of air dried potato cubes. Latin American applied research, 2010, 40(2), 131-136.
13. Amiri Chayjan R.. Modeling some drying characteristics of high moisture potato slices in fixed, semi fluidized and fluidized bed conditions. Journal of Agricultural Science and Technology, 2012, 14(6), 1229-1241.
14. Doymaz L. Drying behavior of green beans, Journal of Food Engineering, 2005, 69, 161-165.
15. Okos M.R., Narasimban G., Singh R.K., Witnauer A.C. Food dehydration Ln D.R Heldman and D.B. Lund (Eds) Handbook of food engineering. New York: Marcel Dekker, 1992.144р.
16. Rane B. R., Amkar A. J., Patil V. S., Vidhate P. K., Patil A. R. Opportunities and Challenges in the Development of Functional Foods and Nutraceuticals. Formulations, Regulations, and Challenges of Nutraceuticals, 2025, 227-254.
17. Zannou O., Oussou K. F., Chabi I. B., Alamou F., Awad N. M., Miassi Y. E., et al. Phytochemical and nutritional properties of sumac (Rhus coriaria): a potential ingredient for developing functional foods. Journal of Future Foods, 2025, 5(1), 21-35. https://doi.org/10.1016/j.jfutfo.2024.01.002.
18. Petrova, Z., & Grakov, D. (2025). Heat and mass transfer processes during the production of combined carotene-containing products [Teplomasoobminni protsesy pid chas oderzhannia kombinovanykh karotynovmisnykh produktiv]. Teplofizyka ta Teploenerhetyka, 47(1), 30-40. https://doi.org/10.31472/ttpe.1.2025.3
19. Meléndez-Martínez A.J., Stinco C.M., Mapelli-Brahm P. Skin Carotenoids in Public Health and Nutricosmetics: The Emerging Roles and Applications of the UV Radiation-Absorbing Colourless Carotenoids Phytoene and Phytofluene, Nutrients, 2019, 11, 1093.
20. Petrova Zh.O., Novikova Yu.P., Slobodianiuk K.S., Hrakov O.P., Koval I.O. Pererobka khurmy (Diospyros kaki L.) sushinniam [Processing of persimmon (Diospyros kaki L.) by drying]. Scientific Works, 2024, 88(1), 19-29. https://doi.org/10.15673/swonaft.v88i1.2955 (in Ukr.).
21. Bozkir H., Ergün A. R., Serdar E., Metin G., Baysal, T. Influence of ultrasound and osmotic dehydration pretreatments on drying and quality properties of persimmon fruit. Ultrasonics sonochemistry, 2019, 54, 135-141. DOI: 10.1016/j.ultsonch.2019.02.006
22. Karakasova L., Babanovska-Milenkovska F., Lazov M., Karakasov B., Stojanova M. Quality proparties of solar dried persimmon (Diospyros kaki). Journal of Hygienic Engineering and Design, 2013, 54–59.
23. Suzuki T., Someya S., Hu F., Tanokura M. Comparative study of catechin compositions in five Japanese persimmons (Diospyros kaki). Food Chemistry, 2005, 93(1), 149-152. DOI: 10.1016/j.foodchem.2004.10.017
24. Luo Z. Effect of 1-methylcyclopropene on ripening of postharvest persimmon (Diospyros kaki L.) fruit. LWT-Food Science and Technology, 2007, 40(2), 285-291. DOI: 10.1016/j.lwt.2005.10.010
25. Butt M. S., Sultan M. T., Aziz M., Naz A., Ahmed W., Kumar N., Imran M. Persimmon (Diospyros kaki) fruit: hidden phytochemicals and health claims. EXCLI journal, 2015, 14, 542–561. Doi: 10.17179/excli2015-159
26. Anjum N., Bhat A., Hameed F. Effect of drying methods on chemical composition, color and bioactive compounds of persimmon (Diospyros kaki L.) pulp. Plant Cell Biotechnology and Molecular Biology, 2021, 22(39-40), 67-76.
27. Jang I. C., Oh W. G., Ahn G. H., Lee J. H., Lee S. C. Antioxidant activity of 4 cultivars of persimmon fruit. Food science and biotechnology, 2011, 20, 71-77. Doi:10.1007/s10068-011-0010-0
28. Hyun J.-E. et al Changes in Microbiological and Physicochemical Quality of Dried Persimmons (Diospyros kaki Thunb.) Stored at Various Temperatures. Journal of Food Quality, 2019, Volume 2019, Issue 1. P. 1–9. https://doi.org/10.1155/2019/6256409.
29. Zhou M., Chen J., Bi J., Li X., Xin G. The roles of soluble poly and insoluble tannin in the enzymatic browning during storage of dried persimmon. Food Chemistry, 2022, 366, 130632. https://doi.org/10.1016/j.foodchem.2021.130632
30. Xu Y., Liu C., Yang X., Wu K., Gong B. Genome-wide microsatellite characterization and marker development in Diospyros oleifera. Industrial Crops and Products, 2023, 203, 117182. https://doi.org/10.3390/agriculture13050955
31. Lalou S., Ordoudi S. A., Mantzouridou F. T. On the effect of microwave heating on quality characteristics and functional properties of persimmon juice and its residue. Foods, 2021, 10(11), 2650. DOI: 10.3390/foods10112650 https://doi.org/10.3390/foods10112650
32. Hafizov G., Hafizov S., Hafizov R. Processing Methods of Dried Persimmons. Preprints, 2023. doi:10.20944/preprints202309.1119.v1
33. Kim J. H., Chung I. K., Kim H. Y., Kim K. M. Comparison of the quality of dried persimmon (Diospyros kaki THUNB.) treated with medicinal plant extracts and food additives. Food Science & Nutrition, 2018, 6(8), 1991-1998. DOI: 10.1002/fsn3.673
34. Kang W. W., Kim J. K., Oh S. L., Kim J. H., Han J. H., Choi J. U. Physicochemical characteristics of Sangju traditional dried persimmons during drying process. Journal of the Korean Society of Food Science and Nutrition, 2023, 33(2), 386–391. https://doi.org/10.3746/jkfn.2004.33.2.386
35. Senadeera W., Adiletta G., Önal B., Di Matteo M., Russo P. Influence of different hot air drying temperatures on drying kinetics, shrinkage, and colour of persimmon slices. Foods, 2020, 9(1), 101. doi: 10.3390/foods9010101
36. Yang K. W., Wang D., Vidyarthi S. K., Li S. B., Liu Z. L., Wang H., Chen X.J., Xiao H. W. Pulsed vacuum drying of persimmon slices: Drying kinetics, physicochemical properties, microstructure and antioxidant capacity. Plants, 2022, 11(19), 2500. https://doi.org/10.3390/plants11192500
37. Dağdeviren A., Acar B., Alhammadi A., Roshanaeı K., Coşkun T., İnanç Ö., Özkaymak M. Freeze-drying of persimmon (diospyros kaki) slices investigation of drying characteristics. Politeknik Dergisi, 2021, 26(2), 487-494. https://doi.org/10.2339/politeknik.949139
38. Polat A., Taskin O., Izli N. Assessment of freeze, continuous, and intermittent infrared drying methods for sliced persimmon. Journal of Food Science, 2024, V.89, Is.4, 2332-2346 https://doi.org/10.1111/1750-3841.16994
39. Borah M. S., Raj G. B., Tiwari A., Dash K. K. Effect of intermittent microwave convective drying on quality characteristics of persimmon fruit. Journal of Agriculture and Food Research, 2023, 14, 100816. https://doi.org/10.1016/j.jafr.2023.100816
40. Tkachenko S. Y., Spivak O. Yu. Sushylni protsesy ta ustanovky. Navchalnyi posibnyk [Drying processes and installations. Study guide]. Vinnytsia: VNTU, 2007. 76 s. (in Ukr.).
Abstract views: 157 PDF Downloads: 103
If the article is accepted for publication in the journal «Thermophysics and Thermal Power Engineering» the author must sign an agreementon transfer of copyright. The agreement is sent to the postal (original) or e-mail address (scanned copy) of the journal editions.
