Air drying of chopped chestnuts at several conditions: effect on colour and chemical characteristics of chestnut flour

Rama B., . and Chenlo F., . and Arufe S., . and Moreira R., . and Torres M.D., . Air drying of chopped chestnuts at several conditions: effect on colour and chemical characteristics of chestnut flour. pp. 407-413. ISSN 22317546

Fresh chopped chestnuts were dried using a hot air convective tray dryer at different temperatures (45 65 and 85C) and loading densities (2.5 and 6.3 kg/m2). Drying kinetics were experimentally determined and modelled by means of Page model. Model parameters correlations with temperature and loading density were found. Dried samples were milled and chemical composition (starch amylose fat fibre proteins sugars) and colour characteristics of the flour were determined. Total and damaged starch varied significantly with drying temperature and loading density but not amylose content. Protein and sugars content were also influenced by drying conditions whereas no meaningful differences were observed for fibre and fat content. Lightness of flour chestnut decreased and redness increased with drying temperature. At high loading density the thermal effects on the flour colour were less promoted.

Full text available from: Official URL: http://ifrj.upm.edu.my/22%20(01)%202015/(59).pdf

Abstract

Fresh chopped chestnuts were dried using a hot air convective tray dryer at different temperatures (45 65 and 85C) and loading densities (2.5 and 6.3 kg/m2). Drying kinetics were experimentally determined and modelled by means of Page model. Model parameters correlations with temperature and loading density were found. Dried samples were milled and chemical composition (starch amylose fat fibre proteins sugars) and colour characteristics of the flour were determined. Total and damaged starch varied significantly with drying temperature and loading density but not amylose content. Protein and sugars content were also influenced by drying conditions whereas no meaningful differences were observed for fibre and fat content. Lightness of flour chestnut decreased and redness increased with drying temperature. At high loading density the thermal effects on the flour colour were less promoted.

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Item Type:	Article
AGROVOC Term:	Hot air drying
AGROVOC Term:	Chestnuts
AGROVOC Term:	Castanea sativa
AGROVOC Term:	Flours
AGROVOC Term:	Starch
AGROVOC Term:	High temperature
AGROVOC Term:	Colour
AGROVOC Term:	Chemical properties
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:27
URI:	http://webagris.upm.edu.my/id/eprint/22030

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