The Effect of Ultrasonic Pretreatment on Drying Kinetics, Effective Moisture Diffusivity and Color of Apricot Slices

Document Type : Research Paper

Authors

1 1- Department of Biosystem Engineering, Faculty of Agriculture, University of Urmia, Urmia, Iran

2 Department of Biosystem Engineering, Faculty of Agriculture, University of Urmia, Urmia, Iran

Abstract

Iran is the second largest producer of apricots in the world and study of drying methods of this fruit is necessary to reduce the corruptibility. In this study, the effects of ultrasonic pretreatment and thickness of apricot slices on drying kinetics in a hot air dryer were investigated. The effect of ultrasonic pretreatment at three levels of 10, 20 and 30 min and thickness at three levels of 3, 5 and 10 mm on drying time, modeling, effective moisture diffusivity and color changes during apricot drying process were studied. The results indicated that increasing the duration of pretreatment and decreasing the sample thickness increase the drying rate and decrease its duration. In the treated samples, the highest drying time with 300 min was for 10 mm thickness-control samples and the shortest time with 40 min was for 3 mm slices under 30 min ultrasonic pretreatment. Midilli model had the best fitting with the experimental data. 30 min ultrasonic pretreatment for 10 mm thickness samples and the control sample with 3 mm thickness, with 2.62×10-7 and 2.99 × 10-8 m2/s had respectively the highest and lowest effective moisture coefficient. Ultrasonic wave did not affect the color of the samples but the color change index (ΔΕ) for the control samples was occurred due to the chemical reactions such as Millard reaction between sugars and proteins and the formation of Melanoidins.

Keywords

References

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Agricultural Mechanization
Volume 7, Issue 4
April 2023
Pages 43-52

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History

  • Receive Date: 05 December 2022
  • Revise Date: 08 February 2023
  • Accept Date: 18 March 2023

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