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Drying Kinetics, Texture, Color, and Determination of Effective Diffusivities

During Sun Drying of Chempedak

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DOI: 10.1080/07373930802307308

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Drying Kinetics, Texture, Color, and Determination of Effective Diffusivities

During Sun Drying of Chempedak
Chien Hwa Chong a; Chung Lim Law a; Michael Cloke a; Luqman Chuah Abdullah b; Wan Ramli Wan Daud c
a
Faculty of Chemical and Environmental Engineering, The University of Nottingham, Malaysia Campus,
Semenyih, Selangor, Malaysia b Faculty of Engineering, University Putra Malaysia, Serdang, Selangor Darul
Ehsan, Malaysia c Faculty of Chemical Engineering, Universiti Kebangsaan Malaysia, Bangi, Selangor,
Malaysia

Online Publication Date: 01 October 2008

To cite this Article Chong, Chien Hwa, Law, Chung Lim, Cloke, Michael, Abdullah, Luqman Chuah and Daud, Wan Ramli
Wan(2008)'Drying Kinetics, Texture, Color, and Determination of Effective Diffusivities During Sun Drying of Chempedak',Drying
Technology,26:10,1286 — 1293
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 Drying Technology, 26: 1286–1293, 2008
Copyright # 2008 Taylor & Francis Group, LLC
ISSN: 0737-3937 print/1532-2300 online
DOI: 10.1080/07373930802307308

Drying Kinetics, Texture, Color, and Determination of

Effective Diffusivities During Sun Drying of Chempedak
Chien Hwa Chong,1 Chung Lim Law,1 Michael Cloke,1 Luqman Chuah Abdullah,2
and Wan Ramli Wan Daud3
1
Faculty of Chemical and Environmental Engineering, The University of Nottingham, Malaysia
Campus, Semenyih, Selangor, Malaysia
2
Faculty of Engineering, University Putra Malaysia, Serdang, Selangor Darul Ehsan, Malaysia
3
Faculty of Chemical Engineering, Universiti Kebangsaan Malaysia, Bangi, Selangor, Malaysia
Downloaded By: [The University of Nottingham ( Malaysia Campus )] At: 04:36 6 October 2008

of nutrient destruction but fewer studies on the texture

Sun drying of chempedak (Artocarpus integer) was carried out
on different sample sizes to investigate the effects on product qual-
ity. Fick’s second law model was used to determine the effective dif-
fusivities of sun–dried chempedak slabs based on the drying rate
versus moisture content plots. In addition, texture degradation
and total color changes were investigated. The texture and color
changes of dried chempedak were relatively significant (p < 0.05)
compared to fresh chempedak. There was an increase in dried fruit
hardness and chewiness but a decrease in springiness and
cohesiveness during drying.
Keywords Chempedak; Color; Effective diffusivities; Sun
drying; Texture
INTRODUCTION
Depletion of fossil fuel energy and economical and
environmental problems have brought forth many
alternative drying methods such as indirect dryers, rotary
dryers, fluidized-bed dryers, drum dryers, spray dryers,
freeze dryers, microwave-dielectric dryers, solar dryers,
conveyor dryers, spouted-bed dryers, impingement
dryers, infrared dryers, superheated steam dryers, and pneu-
matic flash, hot air dryers and forced hot air dryers.[1] How-
ever, sun drying is widely used to dehydrate cocoa, fruit,
vegetables, and crops of all varieties in food processing.[2]
Drying kinetics are generally affected by drying tem-
perature, relative humidity, and product sizes.[3–7] Thus,
many studies on the drying characteristics and kinetics of
various vegetables and fruits such as apricots,[8] sultana
grapes,[9] figs,[10] white mulberry,[11] and ciku[3] have been
conducted. However, research on the drying kinetics of
chempedak is rather scarce, with studies on the kinetics
Correspondence: Chien Hwa Chong, Faculty of Chemical
and Environmental Engineering, The University of Nottingham,
Malaysia Campus, Broga Road, 43500 Semenyih, Selangor,
Malaysia; E-mail: chongchienhwa@hotmail.com
and color changes, even though texture is one of the major
sensory evaluations determining the quality of most food.
According to Bourne,[12] texture is the response of the tac-
tile senses to physical stimuli that results from contact
between some parts of the body with food products. This
sensory evaluation is very important because people like
to attain great enjoyment from eating food that possesses
certain texture properties. Texture degradation of ther-
mally processed biomaterials is closely related to enzymatic
and nonenzymatic changes in pectin (a cell wall polysac-
charide). Enzymatic degradation of cell wall pectin is cata-
lyzed by different pectinases, such as pectinmethylesterase
(PME) and polygalacturonase (PG).[13] Hardness, springi-
ness, cohesiveness, and chewiness that occur during proces-
sing were measured, as these are valuable insights in
understanding the changes of texture. During the drying
of solids, some undesired chemical and physical changes
like color changes or browning occur simultaneously.[14,15]
The objective of this study was to investigate the drying
kinetics and drying characteristics of sundried chempedak
and to evaluate the texture degradation and color changes
of chempedak slabs. In addition, the effective diffusivities
during chempedak drying were determined.
METHODOLOGY
Preparation of Samples
Chempedak (Artocarpus integer) was purchased from
a local fruit supplier. The chempedak fleshy arils were
cut into dimensions of 2.0 cm  3.0 cm  0.3 cm, 3.0 cm 
3.0 cm  0.3 cm, and 4.0 cm  3.0 cm  0.3 cm by using a
stainless steel knife. Different dimensions of samples were
placed on a perforated tray fully covered by fishing net.
A typical diagram of the perforated dryer and ciku slabs
is shown in Fig. 1. Sun-drying experiments were performed

1286
 SUN DRYING OF CHEMPEDAK 1287

Effective Diffusivities
Fick’s second law equation was applied to describe the
effective diffusivity of sundried chempedak slabs at the
product size tested. Moisture ratio (MR) is used as a
dependent variable as described in Eq. (4), which relates
the initial moisture content ðMi Þ, equilibrium moisture
content ðMe Þ, and moisture in actual time ðMt Þ. The effec-
tive diffusivity ðDeff Þ is determined by using the analytical
solution of Fick’s second law (Eq. (5)).[16]
Mt  Me
MR ¼ ð4Þ
Mi  Me

8 2 1 2
MR ¼ 2
eDL tðp=2lÞ þ e9DL tðp=2lÞ
p 9

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1 25DL tðp=2lÞ2
þ e þ  ð5Þ
25
Equation (5) assumes uniform distribution of moisture at
initial stages of drying. The first term in Eq. (5) is used if
the drying time is sufficiently long.[17–19] Thus, Eq. (5) is
simplified to Eq. (6).
8 p 2

MR ¼ 2 eDeff tð2l Þ ð6Þ
FIG. 1. Schematic diagram of solar dryer and ciku slabs. p
By applying natural logarithm on both sides, Eq. (7) is
during the period of June to November 2007 in Selangor obtained:
(2300 N and 112300 E), Malaysia. Samples were sundried 8  p 2
from 10:00 am to 4:00 pm and tempered from 4:00 pm to ln MR ¼ ln 2  Deff t ð7Þ
p 2l
10:00 am. The same procedures were repeated for day 2
until no measurable weight loss was observed. The weight If ln MR is plotted versus drying time, t, a straight line is
losses of samples were recorded using an electronic balance obtained. The slope of the line is
(Adventure OHAUS, AR3130, Pine Brook, NJ, USA) with  2
p
range 0–310 g with a system error of 0.001 g at 15-min Slope ¼ Deff ð8Þ
intervals for 3 h, followed by hourly intervals. Thereafter, 4l 2
provision was also made to record the relative humidity, The effective diffusivity, Deff , can be obtained once the
temperature using a Hygrometer (HygroFlex, RS232, slope of ln
MR versus t plot is obtained and the intersection
Huntington, NY, USA), and air velocity using Hygrolog is ln 8=p2 , which is 0.21.
(Rotronic, D5-U-2, Huntington, NY, USA). The average
velocity recorded was 1.65 m=s. Three replicates were
Compression Test
carried out in this study.
The length, width, and thickness of fresh and dried chem-
The moisture content (M) and drying rate (DR) for the
pedak were measured. Each sample was aligned horizontally
chempedak slabs during drying experiments were calcu-
from the stem end to the apex on the platform and defor-
lated using the following equation:
mation on only one side of the chempedak slab was assumed.
Mf  M t Three measurements were taken on each sample. Texture
M¼ ð1Þ
Mf analyzer (TA.XT Plus, Stable Micro System, Surrey, U.K.)
fitted with a cylindrical puncture probe of 2.0 mm diameter
Mt  MtþDt
DR ¼ ð2Þ was used. The texture analyzer was programmed so that
Dt  A the downward movement began at 10 mm above the surface
Area of the fruit was calculated using the following of the sample. The probe was moved from the surface of the
equation and assume to be constant in this study: fruit to a depth of 10 mm (chempedak slabs total thickness
are 30 mm) with a trigger force 5.0 g at a pretest, test, post-
A ¼ xy þ 2ðxzÞ þ 2ðyzÞ ð3Þ speed of 1.0, 5.0, and 5.0 mm=s, respectively. Three replicates
were performed in this study. Two compression cycles were
 1288
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FIG. 2. Typical force-time diagram of texture profile analysis (TPA).
used in the texture profile analysis,[20] where the fruit was
compressed up to the maximum force twice continuously.
The second maximum force is kept at the same position
and the decline in force was recorded. After the second cycle,
the probe returned to its initial position. From the two-cycle
compression curve, parameters such as maximum load of
first cycle ðF1 Þ, maximum load of second cycle ðF2 Þ, area
under first curve ðA1 Þ, area under second curve ðA2 Þ, time
elapsed from area 1 above positive y axis ðT1 Þ, and time
elapsed from area 2 above positive y axis ðT2 Þ were extracted
for the quality analysis. Sensory attributes that are used to
describe texture quality of solid fruits are given in Eqs. (9)
– (12) and shown in Fig. 2.
Hardness; H ¼ F1
T2
Springiness; S ¼
T1
A2
Cohesiveness; C ¼
A1
Chewiness; CW ¼ H:C:S
Hardness, springiness, cohesiveness, and chewiness were
automatically computed from each curve using texture
analyzer software macro (Texture Exponent 32 Stable Micro
System, Texture Profile Analysis).[4, 21–23]
Color Analysis
The color of fresh and dried chempedak was determined
in terms of stimulus color parameters based on Com-
mission Internationale de I’Eclairage (CIE) using color
meter (AccuProbe, HH06, Salem, MA, USA) Lightness
(L
) is 0 (black) to 100 (white); greenness or redness (a
)
is 60 (greenness) to 60 (redness); and blueness or yellow-
ness (b
) is 60 (blueness) to 60 (yellowness). Lightness
(L
) indicates brightness and higher positive value of (b
)
correspond to more yellowness, while higher positive value
CHONG ET AL.
of (a
) corresponds to more redness. Equations (13)–(15)
were used to calculate the total color change shown in
Eq. (16).
DL
¼ L
 L
o ð13Þ



Da ¼ a  a
o ð14Þ
Db
¼ b
 b
o ð15Þ
The total color change was determined by Eq. (16):
1
DE ¼ ½ðDL
Þ2 þ ðDa
Þ2 þ ðDb
Þ2 2 ð16Þ
Statistical Analysis
All quality experiments were analyzed in triplicate by
using completely randomized design. Analysis of variance
was performed by SAS statistical package (SAS Institute
Inc, SAS=STAT 9.1). Means were compared by Tukey’s
Studentized range (HSD) test at p < 0.05.
RESULTS AND DISCUSSION
The average variation of relative humidity and tempera-
ture during sun drying of chempedak slabs is shown in
Fig. 3. During the drying experiments, the ambient relative
humidity and temperature were measured and both were in
the range of 51.9 to 87.6% and 24.6 to 32.5C, respectively.
From Fig. 3 it can be observed that the temperature increased
gradually from 29.6 to 31.7C from 10:00 am to 11:00 am and
then started to fluctuate in the range of 31.2C to 32C from
11:00 am to 12:30 pm. It attained a maximum value between
12:30 pm to 3:00 pm, where temperature was in the range of
ð9Þ 32.0 to 32.5C. Then, the temperature started to decrease
from 31.4 to 32.0C during 3:00 pm to 4:00 pm. The tempera-
ð10Þ ture profile on day 2 was similar.
The ambient relative humidity is inversely proportional to
ð11Þ the ambient temperature, and the relative humidity decreased
gradually from 64.8 to 54.5% from 10:00 am to 12:30 pm
ð12Þ and then the lowest relative humidity can be seen fluctuating
around 1:00 pm to 3:00 pm, which was in the range of 52.5 to
55.7% due to the high ambient temperature. In addition,
tempering period temperature and relative humidity were
recorded in this study as it was an unavoidable period
for natural sun drying process during nighttime, where
it was in the range of 24.6 to 31.2C and 60.9 to 87.6%,
respectively.
Effects of Samples Dimensions
The drying kinetics of chempedak slabs (dried in two
sunny days) with different product size are as shown in
Figs. 4 and 5. The initial transient period (day 1) occurred
in the first 45 min, where temperature and relative humidity
were in the range of 29.6 to 31.7C and 57.8 to 64.8%,
respectively. The highest drying rates were generally
observed at moisture content of 2.05 g H2O=g DM to
 SUN DRYING OF CHEMPEDAK 1289
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FIG. 3. Average ambient temperature and relative humidity.

2.13 g H2O=g DM because the moisture content is still high
and the temperature of the sample starts to increase at this
stage (region 1). Then, the drying rates of chempedak slabs
were nearly constant at region 2, where the temperature
and relative humidity fluctuate in the range of 31.3 to
32.0C and 54.5 to 59.1%, respectively, from 90 to 135 min.
min. Furthermore, the drying rates enhanced noticeably
from 135 to 360 min because of the drying condition
(region 3), where temperature and humidity were in the
range of 32.0 to 32.5C and 52.5 to 55.7%, respectively.
Tempering period (region 4) drying rates (0.013 to 0.939 g
H2O=g DM m2 s) was relatively low compared to other
region D1, D2, and D3 because of the drying condition
(low temperature and high relative humidity).
The drying rates were in the range of 0.0217 to 0.259 g
H2O=g DM m2 s, 0.0145 to 0.147 g H2O=g DM m2 s, and
0.0115 to 0.121 g H2O=g DM m2 s, for the three dimensions
tested (2.0 cm
3.0 cm
0.3 cm, 3.0 cm
3.0 cm
0.3 cm,
and 4.0 cm
3.0 cm
0.3 cm). It can be clearly seen from
Figs. 4 and 5 that smaller product drying rates was higher.

FIG. 4. Drying curves of different dimensions of chempedak slabs (2.0 cm
3.0 cm
0.3 cm, 3.0 cm
3.0 cm
0.3 cm, and 4.0 cm
3.0 cm
0.3 cm)
obtained from sun drying.
 1290 CHONG ET AL.
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FIG. 5. Drying rate versus time of different dimensions of chempedak
slabs (2.0 cm
3.0 cm
0.3 cm, 3.0 cm
3.0 cm
0.3 cm, and 4.0 cm

3.0 cm
0.3 cm) obtained from sun drying.
FIG. 6. ln MR versus time plots of chempedak slabs dried at different product sizes: (a) 4.0 cm
3.0 cm
0.3 cm, (b) 3.0 cm
3.0 cm
0.3 cm,
(c) 2.0 cm
3.0 cm
0.3 cm under sun drying.
This is because of the bigger surface-to-volume ratio of the
sample, the higher the rate of heat and mass transfer. These
are in agreement with observations reported by Gong
et al.,[24] Panchariya et al.,[25] Giraldo-Zuniga et al.,[26]
and Demirel and Turhan[27] in drying of other fruit and
vegetables.
Determination of Effective Diffusivities
The drying kinetics of sundried chempedak were sepa-
rated into six different regions based on Fig. 4 drying
kinetics for each dimensions (4.0 cm
3.0 cm
0.3 cm,
3.0 cm
3.0 cm
0.3 cm, 2.0 cm
3.0 cm
0.3 cm), which
are initial transient, first falling rate period (D1), second
falling rate period (D2), third falling rate period (D3), tem-
pering period (D4), and fourth falling rate period (D5). The
effective diffusivities were determined by the slope of a
straight line obtained from the natural logarithm of mois-
ture ratio values, ln (MR) versus drying time (t) plot as
shown in Fig. 6. Effective diffusivities of sundried
 SUN DRYING OF CHEMPEDAK 1291

TABLE 1
Effective diffusivities of sundried chempedak slabs
Region, D 1 2 3 4 5
Average ambient temperature (C) 31.3  0.6 31.5  0.2 32.0  0.2 25.9  1.9 31.3  1.4
Average relative humidity (%) 59.5  2.4 57.5  1.5 55.4  1.2 76.1  7.4 56.3  7.7
Product size Effective diffusivities (m2=s)
4.0 cm
3.0 cm
0.3 cm 3.007
1010 3.901
1010 3.114
1010 1.994
1011 4.232
1010
3.0 cm
3.0 cm
0.3 cm 2.866
1010 4.213
1010 2.838
1010 3.138
1011 2.557
1010
2.0 cm
3.0 cm
0.3 cm 3.148
1010 4.623
1010 2.588
1010 1.164
1011 1.329
1010
The values indicate mean  standard deviation from three replications.

chempedak slabs for different dimensions calculated Texture Analysis

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based on Eq. (8) are shown in Table 1. It was in the range
of 1.99
1011 to 4.23
1010 m2=s, 3.14
1011 to
4.23
1010 m2=s and 1.16
1011 to 4.62
1010 m2=s
for different product size tested (2.0 cm
3.0 cm
0.3 cm,
3.0 cm
3.0 cm
0.3 cm, and 4.0 cm
3.0 cm
0.3 cm).
These values are in agreement with the fruit and vegetable
effective diffusivities range reported in most food materials
reports (Table 2).
Moisture transfer increases as a result of the drop at
relative humidity due to increase of ambient temperature
(Fig. 3), which in turn causes an increase in the effective
diffusivities (Table 1). Tempering period (D4) effective dif-
fusivities were in the range of 1.16
1011 to 3.14
1011
m2=s. These values were low compared to other falling
rate period effective diffusivities owing to the moisture
distribution in the samples and the ratio of sample diffusive
to the surroundings is relatively small (sealed in
4.0 cm
5.0 cm plastic bag).
Table 3 shows the texture analysis of fresh and dried
chempedak slabs. Based on the results, hardness, cohesive-
ness, and chewiness values were significantly changed (p <
0.05) during sun drying but not springiness (p > 0.05).
Dried chempedak hardness and chewiness were found
to be higher (p < 0.05) compared to fresh chempedak.
However, cohesiveness and springiness were relatively
low compared to fresh chempedak. Hardness is an impor-
tant parameter used to investigate case-hardening in dried
fruits. The softer the dried fruits, the higher the quality of
the dried product. Fresh chempedak is soft where the hard-
ness is 9.18 g but after sun drying the hardness of the sam-
ples increased to 345.53 g. Hardness increased significantly
(p < 0.05), which could be due to the depolymerization of
cell wall constituents such as pectin, after exposure to heat
in the drying process. This was in agreement with the
findings of Yang et al.[28] in the study of storage tempera-
ture on textural properties of Chinese bayberry fruit.

TABLE 2
Effective diffusivities of other fruit and vegetables
Fruits Effective diffusivity (m2=s) References
10 9
Hot air–dried grape 7.91
10 –2.50
10 [32]
Hot air–dried mulberry 2.32
1010  2.76
109 [33]
Hot air–dried prune 4.3
1010–7.60
1010 [34]
Sundried tomato 3.09
109  9.28
109 [35]
Vacuum-assisted solar-dried tomato 7.57
109–14.50
109 [35]

TABLE 3
Hardness, springiness, cohesiveness, and chewiness of fresh and dried chempedak
Original Hardness (g) Springiness Cohesiveness Chewiness (g)
a a a
Fresh chempedak 9.184  0.268 0.661  0.015 0.602  0.070 3.653  0.431a
Dried chempedak 345.526  83.306b 0.605  0.066a 0.475  0.049b 97.060  12.294b
The values indicate mean  standard deviation from three replications. Values within the same column with similar letters are not
significantly different.
 1292 CHONG ET AL.

TABLE 4
Color parameters (L , a , b ) of fresh and dried chempedak
Original L a b
Fresh chempedak 54.60  1.32a  2.57  0.29a 43.90  0.81a
Dried chempedak 43.85  1.19b 9.59  0.47b 33.03  0.66b
The values indicate mean  standard deviation from three replications. Values within the same column with
similar letters are not significantly different.

However, these results are comparable to hot air and freeze
drying of apple slices, where texture strengths were 2960.0 g
and 2230.0 g, respectively.[29]
Springiness (S ) depends on the gelling agent in the fruits
in most agriculture products. This quality is important as it
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23.64. Dried chempedak slabs tended to exhibit significant
difference (p < 0.05) in color change compared to fresh
samples because of the long drying duration (two sunny
days). However, the sundried samples total color changes
were low compared to cabbages (24.66 to 35.68)[24] and

measures the elastic behavior of the treated samples and in the range of okra drying, which is 17.15–25.32.[31]
how much the samples structure is broken by the initial
penetration. The fresh and dried chempedak samples CONCLUSIONS
springiness were not significant (p > 0.05), at 0.661 and It was found that the effective diffusivities of sun drying
0.605, respectively. Springiness of the dried chempedak is are comparable to the Deff obtained from other drying
lower than fresh chempedak, which could be due to dehy- methods, where the values are in the range of 109 to
dration reducing the elasticity of the fruit. This is in agree- 1010 m2=s except in the tempering period. In terms of
ment with the findings of Sirisomboon et al.[30] in texture quality, it was observed that the color and texture change
studies of Japanese pear, where hardening indicated a of dried chempedak was relatively significant compared
decrease of fruit elasticity. to fresh chempedak. However, the results obtained were
The cohesiveness (C) measures the rate at which the in the accepted range of dried fruit products with regard
material disintegrates under mechanical action. Table 3 to quality, drying, and diffusion rates found in this study,
shows that the fresh chempedak slabs (0.602) were rela- it can be concluded that Malaysia weather conditions are
tively higher in cohesiveness compared to the dried samples suitable for sun drying of fruits in general and chempedak
(0.475). This could be because of the cell membrane struc- in particular.
ture of chempedak slabs being altered during drying, thus
causing the pectin substances to redistribute. NOMENCLATURE
Chewiness (CW) is measured in terms of the energy
A Area
required to masticate a solid food, which is defined in
A1 Area under first curve
Eq. (12) as the product of hardness, cohesiveness, and
A2 Area under second curve
springiness. Evaluation on the chewiness of the dried chem-
a a Value (CIE)
pedak slabs is the major consideration for consumers as it 
ao Initial a value (CIE)
affects the oral cavity mouth feel. The chewiness of fresh 
b b Value (CIE)
and dried chempedak were 3.65 g and 97.06 g, respectively. 
ao Initial b value (CIE)
The statistical significance in the difference between fresh
C Cohesiveness
and dried samples for the compression test is shown in
CIE Commission Internationale de I’Eclairage
Table 3. There is a significant difference between fresh
CW Chewiness
and dried samples (p < 0.05).
D1 Region 1
D2 Region 2
Total Color Changes D3 Region 3
The changes in color of sundried chempedak slabs com- D4 Region 4
pared to fresh chempedak slabs are shown in Table 4. It D5 Region 5
was observed that the lightness, L and b values of the Deff Effective diffusivity (m2=s)
samples decreased from 54.60 to 43.85 and 43.90 to DM Dry matter
33.03, respectively, while the parameter a increased from DR Drying rate (g H2O=g DM m2 s)
2.57 to 9.59. This result shows that the sundried chempe- DE Total color change
dak slabs were significantly darker (p < 0.05) than the fresh Ea Activation energy (kJ=mol)
chempedak because of the enzymatic browning effect. The F1 Maximum load of first cycle (g)
total color change value for sundried chempedak slabs is F2 Maximum load of second cycle (g)
 SUN DRYING OF CHEMPEDAK
H Hardness (g)
L L value (CIE)
Lo Initial L value (CIE)
l Thickness of the slab (m)
M Moisture content (g H2O=g DM)
Me Equilibrium moisture content (g H2O=g DM)
Mf Final moisture content (g H2O=g DM)
Mi Initial moisture content (g H2O=g DM)
MR Moisture ratio
Mt Moisture content at actual time, t (g H2O=g DM)
R2 Coefficient of determination
S Springiness
Ta Air temperature (K)
T1 Time elapsed from area 1 (above positive y axis)
Downloaded By: [The University of Nottingham ( Malaysia Campus )] At: 04:36 6 October 2008
T2 Time elapsed from area 2 (above positive y axis)
Dt Time difference (s)
x x Axis of ciku slabs
y y Axis of ciku slabs
z z Axis of ciku slabs
ACKNOWLEDGEMENTS
The authors acknowledge the support given by the Min-
istry of Science and Technology and Innovation through
the allocation under e-Science fund (03-02-12-SF0001).
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