The mathematical model of drying melon pulp by the convective method

Marzhan Yerzhanovna Kizatova; Alibek Omirserikuly Baikenov; Kadyrbek Aslanbekovich Baigenzhinov; Zhazira Amangeldykyzy Yessimova; Alibi Gabitovich Zhusipov

doi:10.5219/1788

Authors

Marzhan Yerzhanovna Kizatova Astana branch of Kazakh Research Institute of Processing and Food Industry LLP, Al-Farabi Avenue 47, 010000, Nur-Sultan, Republic of Kazakhstan, Tel.: +77074028610
Alibek Omirserikuly Baikenov Astana branch of Kazakh Research Institute of Processing and Food Industry LLP, Al-Farabi Avenue 47, 010000, Nur-Sultan, Republic of Kazakhstan, Tel.: +77074028610
Kadyrbek Aslanbekovich Baigenzhinov Astana branch of Kazakh Research Institute of Processing and Food Industry LLP, Al-Farabi Avenue 47, 010000, Nur-Sultan, Republic of Kazakhstan, Tel.: +77775806653
Zhazira Amangeldykyzy Yessimova Astana branch of Kazakh Research Institute of Processing and Food Industry LLP, Al-Farabi Avenue 47, 010000, Nur-Sultan, Republic of Kazakhstan, Tel.: +77788737315
Alibi Gabitovich Zhusipov Astana branch of Kazakh Research Institute of Processing and Food Industry LLP, Al-Farabi Avenue 47, 010000, Nur-Sultan, Republic of Kazakhstan, Tel.: +77718631654

DOI:

https://doi.org/10.5219/1788

Keywords:

drying, melon, convective drying, phenols, mathematical modelling

Abstract

Melon is a dessert loved by many, captivating with its thick aroma and delicate honey taste. The juicy, fragrant pulp is not only delicious but also very useful for dietary purposes, with a therapeutic effect on diseases of the liver and kidneys, anaemia, rheumatism and cardiovascular disorders. This storehouse of vitamins is especially rich in potassium and iron salts, pectins, fibre, easily digestible sugars, proteins, starch and other elements necessary for health. This article presents the results of a study of the Myrzachulskaya melon variety and establishes the optimal parameters for drying the pulp, pre-treating melons with 99.5% ethanol before drying. Twenty drying experiments were carried out, in which the parameters of the operating variables, namely temperature, air velocity and sample size, were varied according to the compiled mathematical processing planning matrix. Drying caused a decrease in biologically active compounds, affecting some antioxidant properties (vitamin C content, total phenol content and antioxidant capacity) of melon pulp. As a result, the optimal parameters were established, at which samples of dried melon pulp showed insignificant losses (up to 1%) in the total content of phenolic compounds, carotenoids and ascorbic acid. The optimal parameters for drying melon fruits are a temperature of 55 °C, a drying time of 11 h and a slice thickness of not more than 0.5 cm.

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