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Influence of process parameters and pre-treatments on quality and drying kinetics of apple samples

Author

Listed:
  • Stela JOKIĆ

    (Department of Process Engineering, Faculty of Food Technology, University J. J. Strossmayer of Osijek, Osijek, Croatia)

  • Darko VELIĆ

    (Department of Process Engineering, Faculty of Food Technology, University J. J. Strossmayer of Osijek, Osijek, Croatia)

  • Mate BILIĆ

    (Department of Process Engineering, Faculty of Food Technology, University J. J. Strossmayer of Osijek, Osijek, Croatia)

  • Jasmina LUKINAC

    (Department of Process Engineering, Faculty of Food Technology, University J. J. Strossmayer of Osijek, Osijek, Croatia)

  • Mirela PLANINIĆ

    (Department of Process Engineering, Faculty of Food Technology, University J. J. Strossmayer of Osijek, Osijek, Croatia)

  • Ana BUCIĆ-KOJIĆ

    (Department of Process Engineering, Faculty of Food Technology, University J. J. Strossmayer of Osijek, Osijek, Croatia)

Abstract

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: thermo-gravimetry, 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.

Suggested Citation

  • Stela JOKIĆ & Darko VELIĆ & Mate BILIĆ & Jasmina LUKINAC & Mirela PLANINIĆ & Ana BUCIĆ-KOJIĆ, 2009. "Influence of process parameters and pre-treatments on quality and drying kinetics of apple samples," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 27(2), pages 88-94.
    • Handle: RePEc:caa:jnlcjf:v:27:y:2009:i:2:id:170-2008-cjfs
    DOI: 10.17221/170/2008-CJFS
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    Citations

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    Cited by:

    1. Mortaza Aghbashlo & Mohammad Hossien Kianmehr & Akbar Arabhosseini & Tayyeb Nazghelichi, 2011. "Modelling the carrot thin-layer drying in a semi-industrial continuous band dryer," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 29(5), pages 528-538.
    2. Sevil Karaaslan & Kamil Ekinci, 2022. "Effect of pretreatments on solar dehydration of different varieties of apple (Malus domestica)," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 40(2), pages 93-101.

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