engleski

Water release dynamics during the apple slices drying

From the producers point of view water content in fresh apples as well as water release dynamic during the drying are very important. Smaller water loss provides bigger profits for industry. Dynamic of water release from the apple mesocarp is related to speed and temperature of drying air, way of heating, size of fruit slices and the way the slices are made. By the decrease of water content during the apple slice drying at 105 ºC dynamics of apples drying is determined. Mechanical structures of all three cultivars were found to be similar, as well as their drying curves obtained by fitting the experimental data to the least-square polynomial. Water content which can be absorbed in 1 g of apple’s solid content was statistically insignificant in all three cultivars examined. Cultivars Idared, Golden Delicious and Granny Smith could have very similar quality of dried product.

fruit ; apple ; water release ; dynamics ; drying

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