Evaluation of Kiwi quality indicators in the drying process by a fixed bed dryer equipped with phase change materials

Authors

1 Department of Biosystems Engineering. Faculty of Agricultural Sciences. University of Guilan. Rasht.

2 Department of Biosystems Engineering, Faculty of Agricultural Sciences, University of Guilan, Rasht, Iran

Abstract

Kiwifruit is one of the most important Iran export products. Factors such as temperature and the presence of phase change material (PMC) changes in drying can improve the quality of dried products such as all types of fruits. This research investigates temperature (55, 65 and 75 ℃) and phase change material (PCM) effect on four quality indicators of thin kiwifruit slices including color changes, pH level, shrinkage percentage, marketability and consumer desirability. A total of six treatments were obtained by combining the independent variables. The drying process was carried out under the pretreatment of infrared power of 250 W, infrared time of 10 minutes, microwave power of 400 W, microwave time of 4 minutes and enzyme removal in a layered fixed bed dryer. This study was conducted as a factorial experiment using a randomized complete block design with four replications. Data analysis was done in IBM SPSS Statistics 26 software. In the end, in order to find the best treatment, Copeland integration technique was used. The results showed that the best treatment in terms of color changes is 75 ℃ - PCM, in terms of pH level is 65 ℃ - PCM, 65 ℃ - no PCM and 75 ℃ - no PCM and in terms of shrinkage percentage is 75 ℃ -no PCM, 55 ℃-no PCM and 75 ℃ - PCM. The superior treatment in the marketability section is 75℃- no PCM. The overall best treatment in terms of four quality indicators is 75℃- no PCM.

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Main Subjects

Agricultural Mechanization
Volume 9, Issue 2
September 2024

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History

  • Receive Date: 29 June 2023
  • Revise Date: 08 August 2024
  • Accept Date: 08 September 2024

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