Drying Behavior of Bulgur and Its Effect on Phytochemical Content
Abstract
:1. Introduction
2. Materials and Methods
2.1. Material
2.2. Bulgur Processing
2.3. Moisture Content
2.4. Phytochemical Analysis
2.4.1. Total Polyphenol Content (TPC)
2.4.2. Total Flavonoid Content (TFC)
2.4.3. Yellow Pigment Content (YPC)
2.5. Modeling of the Drying Process
2.6. Effective Diffusion Coefficient
2.7. Statistical Analysis
3. Results
3.1. Drying Kinetics and Modeling
3.2. Phytochemicals Content of Bulgur
4. Discussion
5. Conclusions
Author Contributions
Funding
Data Availability Statement
Conflicts of Interest
References
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Model Name | Model Equation | Reference |
---|---|---|
Lewis | [47] | |
Henderson and Pabis | [48] | |
Logarithmic | [49] | |
Midilli | [50] |
Slope | Bulgur 1.75 yb% | Bulgur 36.25 yb% | Bulgur 43.25 yb% | |
---|---|---|---|---|
Hot air oven | P1 | −5.51 × 10−3 ± 1.98 × 10−5 a | −5. 35 × 10−3 ± 0.68 × 10−5 a | −4.71 × 10−3 ± 5.94 × 10−5 a |
Vacuum dryer | P2 | −7.48 × 10−3 ± 2.85×10−5 b | −6.97 × 10−3 ± 1.46 × 10−5 b | −6.56 × 10−3 ± 7.90 × 10−5 b |
Hot Air Oven (P1) | Vacuum Dryer (P2) | |
---|---|---|
Bulgur 1.75 yb% | −5.51 × 10−3 ± 1.98 × 10−5 c | −7.48 × 10−3 ± 2.85 × 10−5 c |
Bulgur 36.25 yb% | −5.35 × 10−3 ± 0.68 × 10−5 b | −6.97 × 10−3 ± 1.46 × 10−5 b |
Bulgur 43.25 yb% | −4.71 × 10−3 ± 5.94 × 10−5 a | −6.56 × 10−3 ± 7.90 × 10−5 a |
Samples | Model | Hot Air OvenDrying | Vacuum Drying | ||||||
---|---|---|---|---|---|---|---|---|---|
Parameters | R2 | Std Err | RSS | Parameters | R2 | Std Err | RSS | ||
Bulgur 1.75 yb% | Lewis | K 6.82 × 10−3 | 0.9570 | 0.0004 | 0.0381 | K 1.17 × 10−2 | 0.9486 | 0.0599 | 0.0431 |
Henderson and Pabis | K 7.64 × 10−3 a 1.08 | 0. 9760 | 0.0440 | 0.0213 | K 1.13 × 10−2 a 9.95 × 10−1 | 0.9512 | 0.0610 | 0.0409 | |
Logarithmic | K 2.23 × 10−3 a 2.43 b −1.41 × 10−1 | 0.9937 | 0. 0236 | 0. 0056 | K 1.80 × 10−2 a 8.60 × 10−1 b 1.59 × 10−1 | 0.9742 | 0.0465 | 0.0216 | |
Midilli | K 6.93 × 10−4 a 1.00 b 3.30 × 10−4 n 1.51 | 0.9943 | 0.0324 | 0.0095 | K 9.51 × 10−3 a 1.00 b 9.72 × 10−4 n 1.12 | 0.9885 | 0.0462 | 0.0192 | |
Bulgur 36.25 yb% | Lewis | K 7.12 × 10−3 | 0.9392 | 0.0661 | 0.0306 | K 1.12 × 10−2 | 0.9978 | 0.0132 | 0.0021 |
Henderson and Pabis | K7.92 × 10−3 a 1.08 | 0.9570 | 0.0600 | 0.0216 | K 1.13 × 10−2 a 1.01 | 0.9981 | 0.0128 | 0.0018 | |
Logarithmic | K 4.08 × 10−3 a 1.61 b−5.64 × 10−1 | 0.9830 | 0.0414 | 0.0086 | K 1.17 × 10−2 a 1.00 b 1.56 × 10−2 | 0.9982 | 0.0131 | 0.0017 | |
Midilli | K 4.48 × 10−4 a 9.80 × 10−1 b 1.10 × 10−3 n 1.79 | 0.9961 | 0.0197 | 0.0035 | K 8.24 × 10−3 a 1.00 b 2.64 × 10−4 n 1.08 | 0.9994 | 0.0117 | 0.0012 | |
Bulgur 43.25 yb% | Lewis | K 6.64 × 10−3 | 0.9604 | 0.0548 | 0.0420 | K 9.68 × 10−3 | 0.9778 | 0.0004 | 0.0198 |
Henderson and Pabis | K 7.32 × 10−3 a 1.07 | 0.9719 | 0. 0478 | 0. 0298 | K 9.85 × 10−3 a 1.01 | 0.9782 | 0.0420 | 0.0194 | |
Logarithmic | K 2.48 × 10−3 a 2.32 b −1.28 | 0. 9794 | 0.0427 | 0.0218 | K 1.06 × 10−2 a 9.84 × 10−1 b 3.60 × 10−2 | 0.9786 | 0.0436 | 0.0190 | |
Midilli | K 2.55 × 10−4 a 9.79 × 10−1 b 7.75 × 10−4 n 1.60 | 0.9992 | 0.0087 | 0.0007 | K 3.07 × 10−3 a 9.84 × 10−1 b 8.04 × 10−4 n 1.31 | 0.9918 | 0.0403 | 0.0146 |
Bulgur 1.75 yb% | Bulgur 36.25 yb% | Bulgur 43.25 yb% | ||
---|---|---|---|---|
Deff (m2/s) | Hot air oven | 7.05 × 10−11 ± 3.17 × 10−22 a | 6.86 × 10−11 ± 2.05 × 10−21 a | 6.86 × 10−11 ± 4.52 × 10−21 a |
Vacuum dryer | 7.82 × 10−11 ± 7.05 × 10−22 b | 7.73 × 10−11 ± 4.74 × 10−22 b | 7.73 × 10−11 ± 1.81 × 10−20 b |
Samples | Hot Air Oven | Vacuum Dryer | |
---|---|---|---|
Deff (m2/s) | Bulgur 1.75 yb% | 7.05 × 10−11 ± 3.17 × 10−22 b | 7.82 × 10−11 ± 7.05 × 10−22 b |
Bulgur 36.25 yb% | 6.86 × 10−11 ± 2.05 × 10−21 a | 7.73 × 10−11 ± 4.74 × 10−22 a | |
Bulgur 43.25 yb% | 6.86 × 10−11 ± 4.52 × 10−21 a | 7.73 × 10−11 ± 1.81 × 10−20 a |
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Dorra, S.T.; Farah, D.; Nesrine, H.; Wafa, A.; Youkabed, Z. Drying Behavior of Bulgur and Its Effect on Phytochemical Content. Foods 2022, 11, 1062. https://doi.org/10.3390/foods11071062
Dorra ST, Farah D, Nesrine H, Wafa A, Youkabed Z. Drying Behavior of Bulgur and Its Effect on Phytochemical Content. Foods. 2022; 11(7):1062. https://doi.org/10.3390/foods11071062
Chicago/Turabian StyleDorra, Sfayhi Terras, Dridi Farah, Hadjyahia Nesrine, Allouch Wafa, and Zarroug Youkabed. 2022. "Drying Behavior of Bulgur and Its Effect on Phytochemical Content" Foods 11, no. 7: 1062. https://doi.org/10.3390/foods11071062