Naslov
Study of the drying kinetics of "Granny Smith" apple in tray drier

Autori
Velić, Darko ; Bilić, Mate ; Tomas, Srećko ; Planinić, Mirela ; Bucić-Kojić, Ana ; Aladić, Krunoslav

Izvornik
Agriculturae Conspectus Scientificus (1331-7768) 72 (2007), 4; 323-328

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
tunnel dryer ; apples ; Granny Smith apple ; pre-treatment ; blanching ; drying ; effective diffusion coefficient

Sažetak
The drying characteristics of "Granny Smith" apples were analysed using a tunnel drier at different temperatures and different pre- rreatments. "Granny Smith" apples were cut into rectangle-shaped samples 20x20x5 mm in size. The drying temperatures for non-treated samples varied from 50 ºC to 80 ºC at air flow velocity of 2.8 m/s. Prior to drying at 60 ºC, the samples were pretreated either thermally or chemically, or both (blanching in hot water, steam blanching, blanching in hot 0.6% CaCl_2 solution, freezing to temperature of – 18 ºC and dipping in 1% ascorbic acid solution). The aim of the study was to get dried apples with approximately 10% water content, with good texture, rehydration capability and colour quality. The effect of the temperatures and pre-treatments on the quality of dried apple samples was determined on the basis of colour and volume changes and reconstitution characteristics. The kinetic equations were estimated using exponential mathematical model. The results of the estimation exhibited correspondence to the experimental results. The best results for non- treated apple samples: shorter drying time, better rehydration properties and small colour changes were achieved at the drying temperature of 60 °C and air flow velocity of 2.8 m/s. Blanching in hot water, steam blanching and blanching in hot 0.6% CaCl_2 solution resulted in higher values of rehydration ratio in comparison to other tested pre-drying methods. The given methods significantly improved rehydration properties and accelerated the drying kinetics in comparison to drying of non-treated apple samples. The values of rehydration ratio decreased with the increase of the drying temperature. The values of effective diffusion coefficient were higher in the case of drying of blanched samples in hot water at temperature of 85°C for three minutes in comparison to drying of non-treated apple samples.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

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