Refractance Window Drying of Apple Slices: Mass Transfer Phenomena and Quality Parameters.
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
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| Relation |
http://ir.cftri.com/14221/
https://doi.org/10.1007/s11947-019-02334-7 |
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| Title |
Refractance Window Drying of Apple Slices: Mass Transfer Phenomena and Quality Parameters.
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| Creator |
Deependra, Rajoriya
Sandhya, R. Shewale Umesh Hebbar, H. |
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| Subject |
01 Apple
02 Drying and Dehydration |
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| Description |
ThepresentstudyinvestigatestheeffectofRefractanceWindow(RW)dryingatdifferenttemperatures(60°C,70°C,80°C,and 90°C)ondryingcharacteristicsandqualityofappleslicesanditscomparisonwithhotair(HA)drying.ResultsshowedthatRW dryingrequiresashortertime(~25–37.5%)ascomparedtoHAdryingundersimilarconditionsofdrying.Also,RWdryingat90 °C resulted in higher retention of ascorbic acid (96%), without any significant change in color (ΔE = 5.5), compared to freeze drying.ThemicrostructureanalysisshowedporousstructureinRW-driedslicesascomparedtoHA-driedones.Theinfluenceof drying conditions on moisture diffusion was estimated using Fick’s, anomalous diffusion, and Dincer and Dost models. The valuesofmoisturediffusivity(from 2.75×10−9 to1.14×10−8 m2 s−1) obtainedwiththeDincer andDostmodel werehigherfor RWascomparedtoHAandalsowerehigherwithrespect toother modelsemployed. AnomalousdiffusionandDincerandDost models showed excellent agreement (R2 > 0.989) between experimental and predicted moisture ratios. This study showed that RW drying could effectively be used to dry thin layers of heat-sensitive fruits such as apple in a shorter time with better product quality as compared to HA drying.
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| Publisher |
Springer-Verlag
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| Date |
2019
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| Type |
Article
PeerReviewed |
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| Format |
pdf
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| Language |
en
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| Identifier |
http://ir.cftri.com/14221/1/Food%20and%20Bioprocess%20Technology%20%282020%29%20121646%E2%80%931658.pdf
Deependra, Rajoriya and Sandhya, R. Shewale and Umesh Hebbar, H. (2019) Refractance Window Drying of Apple Slices: Mass Transfer Phenomena and Quality Parameters. Food and Bioprocess Technology, 12. pp. 1646-1658. ISSN 1935-5130 |
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