Influence of different hot air drying temperatures on drying kinetics, shrinkage, and colour of persimmon slices

Senadeera, Wijitha and Adiletta, Giuseppina and Onal, Begum and Di Matteo, Marisa and Russo, Paola (2020) Influence of different hot air drying temperatures on drying kinetics, shrinkage, and colour of persimmon slices. Foods, 9 (101).

[img]
Preview
Text (Published Version)
Published Foods special edition paper.pdf
Available under License Creative Commons Attribution 4.0.

Download (851kB) | Preview

Abstract

Drying characteristics of persimmon, cv. 'Rojo Brillante', slabs were experimentally determined in a hot air convective drier at drying temperatures of 45, 50, 55, 60, and 65 °C at a fixed air velocity of 2.3 m/s. It was observed that the drying temperature affected the drying time, shrinkage, and colour. Four empirical mathematical models namely, Enderson and Pabis, Page, Logarithmic, and Two term, were evaluated in order to deeply understand the drying process (moisture ratio). The Page model described the best representation of the experimental drying data at all investigated temperatures (45, 50, 55, 60, 65 °C). According to the evaluation of the shrinkage models, the Quadratic model provided the best representation of the volumetric shrinkage of persimmons as a function of moisture content. Overall, higher drying temperature (65 °C) improved the colour retention of dried persimmon slabs.


Statistics for USQ ePrint 37755
Statistics for this ePrint Item
Item Type: Article (Commonwealth Reporting Category C)
Refereed: Yes
Item Status: Live Archive
Additional Information: 2020 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
Faculty/School / Institute/Centre: Current - Faculty of Health, Engineering and Sciences - School of Mechanical and Electrical Engineering (1 July 2013 -)
Faculty/School / Institute/Centre: Current - Faculty of Health, Engineering and Sciences - School of Mechanical and Electrical Engineering (1 July 2013 -)
Date Deposited: 12 Feb 2020 04:25
Last Modified: 12 Feb 2020 04:25
Uncontrolled Keywords: persimmon; 'Rojo Brillante'; hot air drying; shrinkage; empirical mathematical model
Fields of Research : 09 Engineering > 0908 Food Sciences > 090802 Food Engineering
Socio-Economic Objective: E Expanding Knowledge > 97 Expanding Knowledge > 970109 Expanding Knowledge in Engineering
Identification Number or DOI: 10.3390/foods9010101
URI: http://eprints.usq.edu.au/id/eprint/37755

Actions (login required)

View Item Archive Repository Staff Only