Influence of process parameters and pre-treatments on quality and drying kinetics of apple samples

Stela Jokić, Darko Velić, Mate Bilić, Jasmina Lukinac, Mirela Planinić and Ana Bucić-Kojić
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Stela Jokić: Department of Process Engineering, Faculty of Food Technology, University J. J. Strossmayer of Osijek, Osijek, Croatia
Darko Velić: Department of Process Engineering, Faculty of Food Technology, University J. J. Strossmayer of Osijek, Osijek, Croatia
Mate Bilić: Department of Process Engineering, Faculty of Food Technology, University J. J. Strossmayer of Osijek, Osijek, Croatia
Jasmina Lukinac: Department of Process Engineering, Faculty of Food Technology, University J. J. Strossmayer of Osijek, Osijek, Croatia
Mirela Planinić: Department of Process Engineering, Faculty of Food Technology, University J. J. Strossmayer of Osijek, Osijek, Croatia
Ana Bucić-Kojić: Department of Process Engineering, Faculty of Food Technology, University J. J. Strossmayer of Osijek, Osijek, Croatia

Czech Journal of Food Sciences, 2009, vol. 27, issue 2, 88-94

Abstract: The aim of this research was to determine the influence of the process parameters and pre-treatment methods on the quality and drying kinetics of apple samples of the Florina variety using standard analytical methods: thermo-gravimetry, rehydration, colorimetry. The Apple samples were dried in a laboratory tray drier at different temperatures (50, 60, and 70°C), airflow velocities (1.5 m/s and 2.75 m/s), and pre-treatment methods (dipping in 0.5% ascorbic acid solution; 0.3% L-cysteine solution; 0.1% 4-hexyl resorcinol solution; 0.5% sodium metabisulfite solution; mixed solution of 0.05% 4-hexyl resorcinol and 0.5% sodium metabisulfite; blanching in hot water at 85°C). According to the drying time, rehydration and colour characteristics, the optimal drying parameters found were: temperature of 60°C and airflow velocity of 2.75 m/s. The drying kinetic equations were estimated using Page's mathematical model. The results of the estimation showed a good agreement with the experimental data. The best results were achieved when the samples were pre-treated with 4-hexyl resorcinol. Blanching in hot water resulted in a higher drying rate and higher rehydration ratio, but also in unacceptable changes in the colour appearance of the apple samples.

Keywords: drying kinetics; convection drying; apple; pre-treatment; rehydration; colour (search for similar items in EconPapers)
Date: 2009
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Citations: View citations in EconPapers (2)

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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:27:y:2009:i:2:id:170-2008-cjfs

DOI: 10.17221/170/2008-CJFS

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