Open AccessEffect of blanching and solar energy-based drying models on the quality of dried shredded apples
Author(s) -
Siti Asmaniyah Mardiyani,
Dwi Susilowati,
Maria Ulfah
Publication year - 2021
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.179
H-Index - 26
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/733/1/012071
Subject(s) - blanching , food science , raw material , chemistry , environmental science , organic chemistry
This study aimed to find the best technology model to produce high-quality dried shredded apples as the resources of apple tea with the concept of green technology based on solar energy. Apple tea is a beverage product originated from Batu, Malang that is starting to be in high public demand because of its practical, sweet-scented nature and is believed to have a high content of apple antioxidants. This study determined the physical, nutritional, and bioactive changes resulting from the drying process of shredded apples, which were treated by blanching and non-blanching pre-treatment and dried using indirect convective solar drying and open sun drying. Blanched-shredded apples that were dried using an indirect convective solar dryer had the best vitamin C content and lowest mechanical damage, so it is prospective to be developed on a commercial scale as a raw material of apple tea.