THERMAL SCIENCE
International Scientific Journal
COMPARING THE DRYING CHARACTERISTICS OF APPLE AND KIWI FRUITS
ABSTRACT
In this study, the effects of drying air velocity on the organic apple and kiwi fruits that were sliced in same sizes were experimentally examined in a convective type dryer. In order to examine the effect of drying air velocity to drying process, drying air at 45ºC and 10% relative humidity was applied to kiwi and apple fruit samples sliced in 4 mm thickness at 0.5, 1.0, and 1.5 m/s drying air velocities. It was observed from the experimental results that drying air velocity has a significant effect on the total drying time. The drying time of apple and kiwi slices under these conditions varied between 150-360 minutes. The lowest drying time (150 minutes) was obtained at 1.5 m/s for the apple sample with 4 mm slice thickness, and the highest drying time (360 minutes) was obtained at 0.5 m/s for the 4 mm thick kiwi sample. Freshly collected products were successfully dried in a convective dryer at different velocities.
KEYWORDS
PAPER SUBMITTED: 2021-06-28
PAPER REVISED: 2021-07-13
PAPER ACCEPTED: 2021-07-16
PUBLISHED ONLINE: 2021-12-18
- Yan, Z., et al., Shrinkage and Porosity of Banana, Pineapple and Mango Slices During Air-Drying, Journal of Food Engineering, 84 (2008), 3, pp. 430-440
- Amjad, W., et al., Hyperspectral Imaging for the Determination of Potato Slice Moisture Content and Chromaticity During the Convective Hot Air Drying Process, Biosystems Engineering, 166 (2018), Feb., pp. 170-183
- Nguyen, M., Price, W. E., Air-Drying of Banana: Influence of Experimental Parameters, Slab Thickness, Banana Maturity and Harvesting Season, Journal of Food Engineering, 79 (2007), 1, pp. 200-207
- Bi, J., et al., Effects of Pretreatments on Explosion Puffing Drying Kinetics of Apple Chips, LWT - Food Science and Technology, 60 (2015), 2, pp. 1136-1142
- Prithani, R., Dash, K. K., Mass Transfer Modelling in Ultrasound Assisted Osmotic Dehydration of Kiwi Fruit, Innovative Food Science and Emerging Technologies, 64 (2020), Aug., pp. 102-112
- Muhammadi, I., et al., Effect of Air Recirculation and Heat Pump on Mass Transfer and Energy Parame-ters in Drying of Kiwifruit Slices, Energy, 170 (2019), Mar., pp. 149-158
- Dalmau, M. E., et al., Effect of Freezing, Freze Drying and Convective Drying on in Vitro Gastric Diges-tion of Apples, Food Chemistry, 215 (2017), Jan., pp. 7-16
- Sacilik, K., Elicin, A. K., The Thin Layer Drying Characteristics of Organic Apple Slices, Journal of Food Engineering, 73 (2006), 3, pp. 281-289
- Akpinar, E. K., et al., Thin Layer Drying of Red Pepper, Journal of Food Engineering, 59 (2003), 1, pp. 99-104
- Kouhila, M., et al., Cyclical Variation of Drying Air Temperature on Mytilus Galloprovincialis Convec-tive Drying, Solar Energy, 211 (2020), Nov., pp. 1070-1083
- Diamante, L., et al., Effect of Temperature on the Drying Characteristics, Colour and Ascorbic Acid Con-tent of Green and Gold Kiwifruits, International Food Research Journal, 17 (2010), 2, pp. 441-451
- Ozgen, F., Experimental Investigation of Drying Characteristics of Cornelian Cherry Fruits (Cornus mas L.), Heat Mass Transfer, 51 (2015), 3, pp. 343-352
- Ozgen, F., Celik, N., Evaluation of Design Parameters on Drying of Kiwi Fruit, Applied Sciences, 9 (2019), 1, 10
- Darvishi, H., et al., Processing Kinetics, Quality and Thermodynamic Evaluation of Mulberry Juice Con-centration Process Using Ohmic Heating, Food and Bioproducts Processing, 123 (2020), Sept., pp. 102-110
- Moraga, G., et al., Implication of Water Activity and Glass Transition on the Mechanical and Optical Properties of Freze-Dried Apple and Banana Slices, Journal of Food Engineering, 106 (2011), 3, pp. 212-219
- Ceylan, I., Energy Analysis of Pid Controlled Heat Pump Dryer, Engineering, 1 (2009), 3, pp. 188-195
- Darici, S., Sen, S., Investigation of Drying Air Velocity in Drying of Kiwi Fruit, (in Turkish), Tesisat Mühendisliği, 130 (2012), Jan., pp. 51-58
