Articles
Modelling and optimization of different drying days and storage conditions of macadamia nuts for improved colour retention
Article number
1425_46
Pages
357 – 364
Language
English
Abstract
Macadamia nut is a nutritional commodity crop with a constantly growing global demand in Australia, South Africa, China, and Hawaii.
Macadamia nuts possess many health benefits such as lowering the risk factors for heart disease, metabolic syndrome, and may also prevent certain types of cancer.
However, the economic benefit of macadamia nuts is significantly disadvantaged by improper storage and drying conditions, thus, resulting in massive postharvest losses.
In this study, the colour parameters of macadamia nuts (‘788’ and ‘Beaumont’ cultivars) were modelled against drying days and storage conditions to predict the minimal processing requirements for satisfactory postharvest nut appearance.
The input parameters investigated include storage temperature, drying temperature, and storage days while colour parameters (L*, a*, b*, and ho) were evaluated as the resultant outputs.
The range of the input parameters were -22-25°C, 35-57°C, and 0-70 (days) for the storage temperature, drying temperature, and storage days, respectively.
Box Behnken design of experiments was used to generate 17 experimental runs for each of the output parameters of the models.
The models were significant with high coefficients of determination ranging between 0.83 and 0.97. Moreover, maximum L* values of 76.25 and 79.75 for ‘788’ and ‘Beaumont’, respectively, were achieved under reduced drying days and optimum storage temperature.
The study, therefore, presents a theoretical template for the optimum set points needed for the effective preservation of the ‘788’ and ‘Beaumont’ cultivars of macadamia nuts against external discolouration, thereby enhancing the quality and overall market value.
Macadamia nuts possess many health benefits such as lowering the risk factors for heart disease, metabolic syndrome, and may also prevent certain types of cancer.
However, the economic benefit of macadamia nuts is significantly disadvantaged by improper storage and drying conditions, thus, resulting in massive postharvest losses.
In this study, the colour parameters of macadamia nuts (‘788’ and ‘Beaumont’ cultivars) were modelled against drying days and storage conditions to predict the minimal processing requirements for satisfactory postharvest nut appearance.
The input parameters investigated include storage temperature, drying temperature, and storage days while colour parameters (L*, a*, b*, and ho) were evaluated as the resultant outputs.
The range of the input parameters were -22-25°C, 35-57°C, and 0-70 (days) for the storage temperature, drying temperature, and storage days, respectively.
Box Behnken design of experiments was used to generate 17 experimental runs for each of the output parameters of the models.
The models were significant with high coefficients of determination ranging between 0.83 and 0.97. Moreover, maximum L* values of 76.25 and 79.75 for ‘788’ and ‘Beaumont’, respectively, were achieved under reduced drying days and optimum storage temperature.
The study, therefore, presents a theoretical template for the optimum set points needed for the effective preservation of the ‘788’ and ‘Beaumont’ cultivars of macadamia nuts against external discolouration, thereby enhancing the quality and overall market value.
Authors
N.N. Aruwajoye, A. Mditshwa, L.S. Magwaza, S.Z. Tesfay
Keywords
macadamia nuts, process modelling, colour, drying, postharvest loss
Groups involved
- Division Plant-Environment Interactions in Field Systems
- Division Precision Horticulture and Engineering
- Working Group Modelling in Fruit Research and Orchard Management
- Working Group Modelling Plant Growth, Environmental Control, Greenhouse Environment
- Division Greenhouse and Indoor Production Horticulture
Online Articles (61)