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This study aims to evaluate the impact of convective drying on the functional properties and phytochemical stability of avocado seeds.

July 11, 2026FoodsOpen Access

Convective Drying of Avocado Seeds: Mass Transfer Thermodynamics and Multi-Response Optimization of Functional and Phytochemical Properties

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Randomized trial evaluates drying methods affecting phytochemical properties in avocado seeds, highlighting preservation techniques.

This study aims to evaluate the impact of convective drying on the functional properties and phytochemical stability of avocado seeds.
Conducted convective drying at varying temperatures (45–75 °C), thickness (3–9 mm), and air velocities (0.5–2.5 m s−1).
Utilized the Midilli model to describe dehydration kinetics and determined effective diffusivities.
Applied principal component analysis to evaluate trade-offs between drying efficiency and phytochemical preservation.
Convective drying at high air velocities (2.5 m s−1) showed better retention of thermolabile bioactives.
Optimized scenarios produced a phytochemical-rich concentrate at 45 °C, 3 mm thickness, 2.5 m s−1 air velocity.
Extended processing times led to lower phenolic acid content and greater non-enzymatic browning.

Ramírez-Aguirre et al. (2026) studied this question.

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July 11, 2026FoodsOpen Access

View Full Paper

Ask AI

Bookmark

Authors

Randomized trial evaluates drying methods affecting phytochemical properties in avocado seeds, highlighting preservation techniques.

This study aims to evaluate the impact of convective drying on the functional properties and phytochemical stability of avocado seeds.
Conducted convective drying at varying temperatures (45–75 °C), thickness (3–9 mm), and air velocities (0.5–2.5 m s−1).
Utilized the Midilli model to describe dehydration kinetics and determined effective diffusivities.
Applied principal component analysis to evaluate trade-offs between drying efficiency and phytochemical preservation.
Convective drying at high air velocities (2.5 m s−1) showed better retention of thermolabile bioactives.
Optimized scenarios produced a phytochemical-rich concentrate at 45 °C, 3 mm thickness, 2.5 m s−1 air velocity.
Extended processing times led to lower phenolic acid content and greater non-enzymatic browning.

Ramírez-Aguirre et al. (2026) studied this question.

View Full Paper

Ask AI

Bookmark