Osmotic drying kinetics of cylindrical apple slices of different sizes

The objective of this study was to evaluate the osmotic drying kinetics of cylindrical slices of apples as influenced by particle size at different concentrations of sucrose solutions and different temperatures. Osmotic drying was carried out, with cut apple cylinders of three different sizes (12, 17 and 20 mm diameter), all with a length to diameter ratio of 1:1, in a well agitated large tank containing the osmotic solution at the desired temperature. The solution to fruit volume ratio was kept greater than 60. A central composite rotatable design (CCRD) was used with five levels of sucrose concentrations (34-63 degrees Brix) and five temperatures (34-66 degreesC). Kinetic parameters included weight loss, moisture loss, solids gain, rates of moisture loss and solids gain generally increased with increasing treatment time, temperature and concentration of osmotic solution, and decreased with an increase in sample size. The parameter osmotic drying time to achieve a given moisture loss obviously showed the opposite. Composite models were developed to describe the effect of process variables and particle size on the drying behavior of apple slices.