Philippine E-Journals

Drying characteristics and optimization of time-temperature combination of intermittently dried sweetened jackfruit (Artocarpus heterophyllus) pulp

Julious B. Cerna | Jose F. Tarrega IV | Ivy C. Emnace

 

Abstract:

Dehydrated jackfruit pulp processing is an emerging industry in Leyte, Philippines, that still relies on traditional drying methods, resulting in slow production and inefficient energy use. This study investigated the impact of intermittent drying strategies on the drying kinetics and cost efficiency of jackfruit pulp dehydration to improve the processing method of drying jackfruit pulp. A 3×3 factorial experimental design was employed, incorporating three drying temperatures (60 C, 70 C, and 80 C) and three drying-to-tempering o o o period combinations (30:480min, 60:480min, and 90:480min). A control treatment employing a continuous drying treatment at 60 C o was also conducted. Experimental results indicated that the Page model is sufficient to describe the drying kinetics of intermittently dried jackfruit pulp. Continuous drying at 60 C achieved only 27% o moisture content (wet basis) after 480mins (8h)—substantially higher than the recommended final moisture content of 3%–20% for dehydrated fruits. In contrast, samples subjected to intermittent drying with tempering phases required only 60 to 171mins to reach comparable moisture levels, corresponding to a 64.4% to 87.5% reduction in the overall drying time. The findings demonstrated that a drying schedule consisting of a 30min drying period at 80°C, repeated for two cycles, was most effective for producing sweetened dehydrated jackfruit pulp suitable for storage. This protocol produced a final product with a safe moisture level of 14.3% (wet basis). Each drying run consumed 0.41kg of LPG and 2.01kWh of electricity, resulting in a production cost of PhP171 per kilogram of dried fruit.