Drying behavior and quality assessment of nectarine slices dried by different drying methods

Abstract

In this study, nectarines were dried using four methods: microwave, hot air, microwave-hot air combination, and freeze drying. The effects of these methods were evaluated based on drying time, moisture diffusion, modeling, color, rehydration, energy use, and surface temperature. Two different microwave power values (200 and 300 W) and a single temperature value (50 °C) were used for product drying. The relation of the length of drying time of nectarine samples according to the methods was found as Freeze-dry>hot air>microwave>microwave-hot air. While the lowest effective moisture diffusion coefficient was obtained in freeze dry method, the highest effective moisture diffusion coefficient was found in 300 W-50 °C application. Midilli et al. model could be chosen to represent the thin-layer drying of nectarine slices for all cases. The greatest total color change (∆E) was observed in samples dried at 300 W-50 °C, whereas the minimal color change was recorded in the freeze-dried samples. Both rehydration capacity values (3.152±0.053) and energy consumption (4.152±0.215) values of freeze dried samples were found to be higher than the other methods. The highest product surface temperatures were found in products dried by microwave method. The study indicates that microwave–hot air drying offers shorter drying time with acceptable quality, while freeze drying, though less energy-efficient, provides superior quality.

Keywords

• Nectarine
• Drying
• Color
• Energy

Farklı kurutma yöntemleriyle kurutulan nektarin dilimlerinin kuruma davranışı ve kalite değerlendirmesi

Abstract

Bu çalışmada, nektarinler dört yöntem kullanılarak kurutulmuştur: mikrodalga, sıcak hava, mikrodalga-sıcak hava kombinasyonu ve dondurarak kurutma. Bu yöntemlerin etkileri kurutma süresi, nem difüzyonu, modelleme, renk, rehidrasyon, enerji kullanımı ve yüzey sıcaklığı temelinde değerlendirilmiştir. Ürün kurutması için iki farklı mikrodalga güç değeri (200 ve 300 W) ve tek bir sıcaklık değeri (50 °C) kullanılmıştır. Nektarin örneklerinin kuruma sürelerinin yöntemlere göre ilişkisi Dondurarak-kurutma>sıcak hava>mikrodalga>mikrodalga-sıcak hava şeklinde bulunmuştur. En düşük etkin difüzyon katsayısı dondurarak kurutma yönteminde elde edilirken, en yüksek etkin difüzyon katsayısı 300W-50 °C uygulamasında bulunmuştur. Midilli ve ark. modeli tüm durumlar için nektarin dilimlerinin ince tabaka kurutmasını temsil etmek üzere seçilebilir. En büyük toplam renk değişimi (∆E) 300 W-50 °C’de kurutulan örneklerde gözlenirken, en az renk değişimi dondurarak kurutulan örneklerde kaydedilmiştir. Dondurularak kurutulmuş numunelerin hem rehidrasyon kapasitesi değerleri (3,152±0,053) hem de enerji tüketimi (4.152±0.215) değerleri diğer yöntemlere göre daha yüksek bulunmuştur. En yüksek ürün yüzey sıcaklıkları mikrodalga yöntemiyle kurutulan ürünlerde bulunmuştur. Çalışma, mikrodalga–sıcak hava ile kurutmanın daha kısa sürede kabul edilebilir kalite sağladığını, dondurarak kurutmanın ise daha düşük enerji verimliliğine rağmen üstün kalite sunduğunu göstermektedir.

Keywords

• Nektarin
• kurutma
• renk
• enerji

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