Effects of different drying conditions on physical changes of apple (Malus communis L.)


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Çetin N. , Sağlam C. , Demir B.

Mustafa Kemal Üniversitesi Tarım Bilimleri Dergisi, cilt.24, ss.71-77, 2019 (Diğer Kurumların Hakemli Dergileri)

  • Cilt numarası: 24
  • Basım Tarihi: 2019
  • Dergi Adı: Mustafa Kemal Üniversitesi Tarım Bilimleri Dergisi
  • Sayfa Sayıları: ss.71-77

Özet

Aims: The aim of this study was to investigate some physical changes of apple dried in cabin type dryer and to determine optimum drying conditions. Methods and Results: The volume, diameter, area, width, and thickness properties of fresh fruits and dried fruits were measured using a digital caliper as three replications. Color of products was measured according to CIE-L*, a*, and b* color space, and was calculated color index (CI), hue angle (h*), and chroma (C*) values. According to the findings, optimum drying condition was achieved in cabinet type dryer with the drying parameters of 7 mm 10 hours 50°C and 7 mm 10 hours 60°C. In addition, the highest chroma values after drying were obtained with the drying parameters of 5 mm 9 hours 50°C. Conclusions: In the study, a positive correlation (p=0.99) was found between initial L* and initial area, initial chroma and initial b*, final a* and final b*. Significance and Impact of the Study: Drying is the mass transfer process consisting of the removal of water from the product in order to extend the storage period of the agricultural product and to create a new product market. Drying stages of agricultural products consist of a warming phase, drying stage with constant speed and drying stage with decreasing speed. Due to the loss of moisture during the drying process, some physical changes occur in the products. The optimum drying duration, drying temperature and product thickness should be determined in order to achieve the desired moisture level of the dried product in different drying conditions.