Fluidized bed drying characteristics of moringa leaves and the effects of drying on macronutrients

HASIZAH, Andi; DJALAL, Muspirah; MOCHTAR, Andi Amijoyo; SALENGKE, Salengke

doi:10.1590/fst.103721

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Food Science and Technology

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Original Article • Food Sci. Technol 42 • 2022 • https://doi.org/10.1590/fst.103721 copy

Fluidized bed drying characteristics of moringa leaves and the effects of drying on macronutrients

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

Moringa oleifera is an important source of nutrients and phytochemicals with beneficial bioactive properties. However, its availability must be improved through processing to transform it into storage-stable products. One of the most important processing steps is drying. The aims of this study were to investigate drying behaviour of moringa leaves under fluidized bed drying conditions and the effects of fluidized bed drying at 35, 45, 55, and 65 ^oC on nutritional contents of dried moringa leaves. The parameters measured were moisture contents during drying, crude protein, crude fat, crude fibre, ash, and carbohydrate. Results of chemical analysis revealed that the effects of drying on these nutrients can be significant. Moisture content of moringa leaves decreased linearly with time at the early stage of drying and became non-linear after the moisture content dropped to about 60-70% dry basis. Drying process occurred mostly in the constant rate period at low temperature and in the falling rate period at high temperature and drying behavior of moringa leaves can be best fitted using Page model. The effective moisture diffusivity during falling rate period were 4.86 x 10^-13 m²/s at 35 ^oC, 5.70 x 10^-13 m²/s at 45^oC, 1.07 x 10^-12 m²/s at 55^oC, 1.44 x 10^-12 m²/s at 65 ^oC.

Keywords:
Moringa oleifera; fluidized bed dryer; drying kinetics; nutrient degradation

Model	Temperature, ^oC	Model constants				R²	χ²
Newton	35	k=0.2026				0.967	0.0059
	45	k=0.3559				0.977	0.0030
	55	k=0.6445				0.969	0.0025
	65	k=0.0178				0.983	0.00099
Page	35	k=0.0859	n=1.5278			0.991	0.00106
	45	k=0.2135	n=1.4462			0.995	0.00046
	55	k=0.4657	n=1.5930			0.997	0.00018
	65	k=0.9558	n=1.4321			0.998	0.00007
Henderson-Pabis	35	k=0.2227	a=1.0925			0.958	0.00486
	45	k=0.3922	a=1.0755			0.972	0.00260
	55	k=0.6880	a=1.0726			0.964	0.00219
	65	k=1.0515	a=1.0382			0.980	0.00095

Two-term	35	k₁=0.2227	k₂=0.2227	a₁=0.90528	a₂=0.18726	0.958	0.00546
	45	k₁=0.3822	k₂=0.3822	a₁=0.54808	a₂=0.52739	0.972	0.00292
	55	k₁=0.6880	k₂=0.6880	a₁=0.54991	a₂=0.52271	0.964	0.00247
	65	k₁=1.0515	k₂=1.0515	a₁=0.53363	a₂=0.50460	0.980	0.00107

Parameter	Shade drying	Fluidized bed drying				p-Value
Parameter	30 ± 2 ^oC	35 ^oC	45 ^oC	55 ^oC	65 ^oC	p-Value
Crude protein	41.663^a	36.50^b	36.26^b	36.83^b	35.67^b	0.007
Crude fat	7.68^b	9.99^a	9.56^ab	10.76^a	10.36^a	0.041
Crude fibre	6.33^a	5.58^ab	4.68^b	4.61^b	4.45^b	0.033
Ash	12.52^a	10.34^b	10.31^b	10.74^b	10.20^b	0.003
Nitrogen-free-extract	21.47^b	25.88^ab	28.46^a	29.37^a	30.02^a	0.004
Total carbohydrate	27.80^b	31.46^ab	33.14^ab	33.98^a	34.47^a	0.113

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[1] *Corresponding author: salengke@unhas.ac.id