MATHEMATICAL MODELING OF APRICOT DRYING

Year 2017, Volume: 1 Issue: 2, 12 - 17, 30.11.2017

Esra Ünlü Çiğdem Soysal

Abstract

Apricot is highly appreciated
temperate fruit with taste, smell, visual and nutritional properties. Apricot
fruits are mostly consumed as fresh but because of their perishable nature and
short storage opportunity they are generally dried. Drying is apparently one of
the oldest methods in food preservation technique, used by human and commonly
used for preservation of fruits and vegetables. In this study, tray drying and
also microwave pretreated tray drying were applied on apricot. The drying was
performed at a constant air velocity of 0,5 m/s and temperature of 60°C. For
microwave pretreated hot air drying 
microwave was applied to apricot at 350 W power intensity and then
samples were dried in tray dryer. Moisture content trends for both tray and
microwave pretreated tray drying was the same, because of the studying constant
temperature, as normal and similar to literature. The
fit quality of 6 thin-layer drying models: Newton, Page, Logarithmic, Henderson
and Pabis, Two Term and Wang and Sing were applied to the experimental
data of apricot drying. Two term model was the best fitting model for tray
dried apricot. For microwave pretreated tray dried apricot, best fitting models
are Logarithmic and two term.

Keywords

apricot, drying, microwave, mathematical modeling

References

• Huang, W., Bi, X., Zhang, X., Liao, X., Hu, X., Wu, J. (2013). Comparative study of enzymes, phenolics, carotenoids and color of apricot nectars treated by high hydrostatic pressure and high temperature short time. Innovative Food Science and Emerging Technologies. 18, 74–82.
• Lewicki, P.P. (2006). Design of hot air drying for beter foods. Trends in Food Science & Technology. 17, 153–163.
• Marquez, C.A., Michelis, A.D., Giner, S.A. (2006). Drying kinetics of rose hip fruits (Rosa eglanteria L.). Journal of Food Engineering. 77, 566-574.
• Orsat, V., Yang, W., Changrue, V., Raghavan, G.S.V. (2007). Microwave-assisted drying of Biomaterials. Trans IChemE, Part C, Food and Bioproducts Processing. 85, 255–263.
• Sass-Kiss, A., Kiss, J., Milotay, P., Kerek, M.M., Toth-Markus, M. (2005). Differences in anthocyanin and carotenoid content of fruits and vegetables. Food Research International. 38, 1023–1029. Toğrul, İ.T., Pehlivan, D. (2003). Modelling of drying kinetics of single apricot. Journal of Food Engineering. 58, 23–32.