Naslov
Influence of Process Parameters and Pre-treatments on Quality and Drying Kinetics of Apple Samples

Autori
Jokić, Stela ; Velić, Darko ; Bilić, Mate ; Lukinac, Jasmina ; Planinić, Mirela ; Bucić-Kojić, Ana

Izvornik
Czech journal of food sciences (1212-1800) 27 (2009); 88-94

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

Ključne riječi
drying kinetics ; convection drying ; apple ; pre-treatment ; rehydration ; colour

Sažetak
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: thermogravimetry, 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.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

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