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Hot air drying of apple slices: dehydration characteristics and quality assessment

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Abstract

The main objectives of the present study were to investigate the drying characteristics and quality attributes of apple slices. The samples were dried at different air temperature levels (50, 60 and 70 °C) and a constant air velocity (1.5 m s−1). It was observed that the drying air temperature affected the dehydration rate significantly. The usefulness of eight different mathematical models to simulate the experimental drying curves was evaluated and the Midilli model provided the best simulation of the samples drying kinetics. The effective moisture diffusivity was determined to be 7.03 × 10−10, 8.48 × 10−10 and 1.08 × 10−9 m2 s−1 for drying air temperatures of 50, 60 and 70 °C, respectively. The shrinkage values of the dried samples at air temperatures of 50, 60 and 70 °C were 74.70, 82.35 and 80.78 %, respectively. The maximum value of rehydration ratio (4.527) and also the minimum value of ∆E (11.27) were obtained for the slices dried at 70 °C.

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Abbreviations

Deff :

Effective moisture diffusivity (m2 s−1)

Do :

Arrhenius constant (m2 s−1)

Ea :

Activation energy (kJ mol−1)

L:

Half thickness of samples (m)

M:

Moisture content (gwater/gdry matter)

Me :

Equilibrium moisture content (gwater/gdry matter)

Mo :

Initial moisture content (gwater/gdry matter)

MR:

Moisture ratio (–)

MRexp,i :

The i-th experimental moisture ratio (–)

MRpre,i :

The i-th predicted moisture ratio (–)

\( \overline{MR} \) :

Average experimental moisture ratio (–)

MRE:

Mean relative error (%)

N:

Number of observation (–)

R:

Universal gas constant (kJ mol−1°k−1)

RMSE:

Root mean square error (%)

S:

Shrinkage (%)

t:

Drying time (s)

T:

Drying temperature (°C)

Tabs :

Absolute temperature (°k)

Z:

Number of constants (–)

χ 2 :

Chi square (–)

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Acknowledgments

Financial support of this research was received from Tiran Branch, Islamic Azad University, which is gratefully acknowledged.

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  1. Department of Mechanics, Tiran Branch, Islamic Azad University, Tiran, Iran

    Mohsen Beigi

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  1. Mohsen Beigi
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Correspondence to Mohsen Beigi.

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Beigi, M. Hot air drying of apple slices: dehydration characteristics and quality assessment. Heat Mass Transfer 52, 1435–1442 (2016). https://doi.org/10.1007/s00231-015-1646-8

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