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Effects of pretreatments and drying air temperature on drying behaviour of peach slice
Author(s) -
Kingsly Rose P.,
Goyal Raj K.,
Manikantan Musuvodi R.,
Ilyas Syed M.
Publication year - 2007
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2006.01210.x
Subject(s) - thermal diffusivity , ascorbic acid , chemistry , water content , moisture , thin layer , air temperature , potassium , materials science , horticulture , food science , composite material , layer (electronics) , thermodynamics , meteorology , biology , geotechnical engineering , organic chemistry , engineering , physics
Summary In this study, the effect of pretreatments (potassium meta bisulphite and ascorbic acid) and drying air temperature (55 and 65 °C) on drying behaviour of peach slices were investigated. The peach slices were dried in a cross‐flow tunnel dryer. Drying of peach occurred in falling rate period. Pretreated samples had higher drying rate. To select a suitable drying curve, six thin‐layer drying models were fitted to the experimental data. The logarithmic model best described the drying behaviour of peach slices with high correlation coefficient values. The effective moisture diffusivity of treated samples was higher than the untreated samples.