期刊
INTERNATIONAL JOURNAL OF FRUIT SCIENCE
卷 21, 期 1, 页码 270-283出版社
TAYLOR & FRANCIS INC
DOI: 10.1080/15538362.2021.1873218
关键词
Apricot; color; drying; effective moisture diffusivity; mathematical modeling
类别
The study investigated the effects of temperature and pre-treatment on the drying kinetics and color parameters of apricots. It was observed that pre-treated samples had drying times 6.49-20% shorter than control samples. The Midilli & Kucuk model was found to satisfactorily describe the drying kinetics of both SMB and control apricots, with estimates of effective moisture diffusivity and activation energy for both types of samples.
The effect of temperature and pre-treatment on drying kinetics and color parameters of apricot was investigated. The apricots were dried at 50, 60, 70, and 80 degrees C and constant air velocity of 2.0 m/s in cabinet dryer. Sodium metabisulfite solution (8%, w/w) was applied to 10 min prior to drying process. It was observed that both the drying temperature and the pre-treatment affected the drying and color parameters. The drying times of pre-treated samples were 6.49-20% shorter than those of control samples. To select the most appropriate thin-layer drying model for drying treatments, 10 mathematical drying models were fitted to the experimental data. Midilli & Kucuk model satisfactorily described the drying kinetics of SMB and control apricots. Effective moisture diffusivity ranged from 6.85 x 10(-10) to 2.10 x 10(-9) m(2)/s for control, between 7.83 x 10(-10) and 2.49 x 10(-9) m(2)/s for SMB samples calculated using the Fick's second law. Activation energy was estimated by using an Arrhenius type equation and found to be 34.25 kJ/mol and 35.39 kJ/mol control and SMB samples, respectively.
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