Table 3.
Drying conditions and results of drying time, moisture content, reducing sugars, vitamin c browning index, colour parameters, and effective moisture diffusivity for dried tiger nuts.
| State of tiger nut | T (°C) | DT (min) | MC (% d.b) | RS (mg/100 g) | Vit C (mg/100 g) | BI (Abs unit) | L∗ | a∗ | b∗ | D eff (m2/s) E − 10 |
|---|---|---|---|---|---|---|---|---|---|---|
| Halved | 60 | 960 | 10.26 | 125.79 | 23.58 | 0.19 | 56.97 | 2.37 | 19.92 | 6.40 |
| Halved | 50 | 1080 | 16.02 | 154.89 | 24.09 | 0.21 | 50.81 | 2.93 | 18.86 | 6.77 |
| Whole | 70 | 960 | 8.38 | 133.11 | 17.93 | 0.18 | 53.12 | 3.66 | 19.57 | 8.42 |
| Pulverized | 70 | 780 | 0.84 | 157.01 | 22.9 | 0.21 | 53.9 | 1.6 | 17 | 41.59 |
| Whole | 50 | 1080 | 20.4 | 148.61 | 18.62 | 0.21 | 52.51 | 1.53 | 20.33 | 5.67 |
| Halved | 70 | 900 | 6.71 | 158.18 | 22.96 | 0.19 | 52.07 | 2.85 | 18.53 | 9.33 |
| Pulverized | 50 | 1080 | 4.53 | 142.6 | 23.08 | 0.24 | 55.53 | 4.16 | 19.81 | 31.88 |
| Pulverized | 60 | 960 | 1.49 | 136.24 | 22.78 | 0.25 | 53.9 | 1.6 | 17 | 36.0 |
| Whole | 60 | 960 | 13.25 | 140.12 | 18.43 | 0.22 | 52.51 | 2.42 | 19.1 | 6.00 |
T: air temperature; DT: drying time; MC: moisture content; RS: reducing sugars; Vit C: vitamin C; BI: nonenzymatic browning index; L∗: whiteness; a∗: redness; b∗: yellowness; Deff: effective moisture diffusivity.