Steaming and Thin Layer Drying Characteristics of Jackfruit Seeds

Different time steaming followed by thin layer drying characteristics of two types of jackfruit seeds i.e. firm flesh (Kapa) and soft flesh (Barka) were investigated as a function of steaming time. Three mathematical models (Newton model, Page model and Henderson and Pabis model) are fitted to the experimental data for describing the thin layer drying behaviour of firm flesh (Kapa) and soft flesh (Barka) types of jackfruit seed were investigated. The experiments of steaming of jackfruit seed were carried out at 16, 19 and 22 minutes followed by convective hot air drying were carried out at 60° C drying air temperatures for both firm flesh (Kapa) and soft flesh (Barka) type jackfruit seeds. Out of three models fitted Henderson and Pabis model was found to be most suitable to describe drying behaviour of firm flesh (Kapa) and soft flesh (Barka) type of jackfruit seed at 16, 19 and 22 minutes steaming followed by 60° C drying air temperature. Soft flesh (Barka) jackfruit seed were dried from an initial moisture content of 195.95 % (db) to 10.82 % (db), 305.02 % to 11.74 % and 435.05 % (db) to 10.91 % (db) at steaming time 16, 19 and 22 minutes respectively. Firm flesh (Kapa) jackfruit seed were dried from an initial moisture content of 152.84 % (db) to 10.79 % (db), 250.63% to 10.15 % and 322.65 % to 11.30 % (db) at steaming time 16, 19 and 22 minutes respectively. The main factor controlling the drying rate was steaming time. Effect of steaming time on nutritional properties like, protein, fat, fiber and carbohydrates and functional properties like, water absorption capacity, oil absorption capacity, bulk density, flour dispersibility and foaming capacity were also determined and discussed.