Influence of process parameters and pre-treatments on quality and drying kinetics of apple samples
S. Jokić, D. Velić, M. Bilić, J. Lukinac, M. Planinić, A. Bucić-Kojićhttps://doi.org/10.17221/170/2008-CJFSCitation:Jokić S., Velić D., Bilić M., Lukinac J., Planinić M., Bucić-Kojić A. (2009): Influence of process parameters and pre-treatments on quality and drying kinetics of apple samples. Czech J. Food Sci., 27: 88-94.
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.Keywords:drying kinetics; convection drying; apple; pre-treatment; rehydration; colour