Jambu drying with cold air circulation

Abstract

The purpose of this study was to evaluate the drying process of jambu using cold air which is a technology that can add value to the horticultural food, improve the production rates and help in waste reduction. Initially, the vegetable is washed in water in order to remove residual impurities. Then, the roots are removed. The raw material is sanitized with 200 ppm (mg.L -1 ) of sodium hypochlorite (10 minutes). Therefore, the final rinse is carried out with a 5 ppm sodium hypochlorite bath for 10 minutes with the subsequent drainage of this water. The cold air-drying of jambu is performed under temperatures around 77°F using an air conditioning system. A dehumidifier is used in order to reduce the product's relative humidity (54.6 ± 2.87). The process takes place in a room with an area of 4 square meters that remains shut during the process, which lasts a total time of 44 hours. Later, the product is stored in a high protective package to avoid moisture. Jambu centrifugation is not performed because its leaves are fragile. The cold air-dried jambu is in accordance with the current legislation regarding microbiological aspects. Also, it is well accepted by consumers and its centesimal composition is similar to fresh jambu. Other drying techniques can also be applied, such as hot air and ultrasound. Thus, considering sanitary and sensory aspects and chemical composition, the commercialization of dried jambu is feasible in terms of transport and handling.