DRYING CHARACTERISTICS OF 'ANKARA' PEAR SLICES

Oztekin Y. B., SAÇILIK K.

ITALIAN JOURNAL OF FOOD SCIENCE, cilt.32, sa.1, ss.251-264, 2020 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 32 Sayı: 1
  • Basım Tarihi: 2020
  • Doi Numarası: 10.14674/ijfs-1697
  • Dergi Adı: ITALIAN JOURNAL OF FOOD SCIENCE
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, Agricultural & Environmental Science Database, BIOSIS, CAB Abstracts, Food Science & Technology Abstracts, Veterinary Science Database, Directory of Open Access Journals
  • Sayfa Sayıları: ss.251-264
  • Anahtar Kelimeler: color properties, convective drying, moisture content, rehydration capacity, REHYDRATION KINETICS, LAYER, PRETREATMENTS, DEHYDRATION, MICROWAVE
  • Ankara Üniversitesi Adresli: Evet

Özet

This study evaluated the effects of drying temperature and pre-treatment on the rehydration capacity and color parameters of sliced pears (cv. Ankara). Drying trials were conducted at 55, 65, and 75 degrees C. Pre-treatment consisted of immersion of pear slices in a citric-acid solution or blanching in hot water. Pre-treatment was found to have a significant effect on both rehydration capacity and color, with higher temperatures and pre-treatment resulting in decreases in drying time and increases in rehydration capacity. Effective diffusivity values ranged between 1.12x10(-10) and 2.94x10(-10) m(2)/s. Blanched pear slices had the lowest E a values (15.51 kJ/mol), followed by the samples immersed in citric acid (28.03 kJ/mol) and the untreated samples (33.48 kJ/mol). The Midilli et al. model displayed the best fit to the drying data of five models tested based on the statistical criteria evaluated. Natural color of fresh pear was best preserved with lower drying temperatures and pre-treatment with citric acid.