THERMAL SCIENCE

International Scientific Journal

Vangelče Mitrevski

,

Cvetanka Mitrevska

,

Ljupčo Trajčevski

MODELING OF THIN-LAYER KINETICS AND COLOR CHANGES OF APPLE SLICES DURING FAR-INFRARED VACUUM DRYING

ABSTRACT
In this study far infrared vacuum drying kinetics and change of color quality parameters of apple slices were analyzed. The experimental data set of drying kinetics was obtained on the experimental set-up designed to imitate an industrial far infrared vacuum dryer. For approximation of the experimental data with regard to the moisture ratio four well known thin-layers drying models from scientific and engineering literature and new developed model of Mitrevski et al., were used. The performed statistical analyzes show that the model of Mitrevski et al., has the best statistical performance than well-known thin-layer drying models. The estimated values of moisture diffusivity of apple obtained from this study are within the range from 2.80·10–11 to 1.70·10–10 m2/s. A negative effect on the total color change of far infrared vacuum dried apple slices was observed with in-creasing of temperature of infrared heaters and vacuum pressure.
KEYWORDS
far infra-red vacuum drying, apple, color change
PAPER SUBMITTED: 2022-02-01
PAPER REVISED: 2022-04-04
PAPER ACCEPTED: 2022-04-14
PUBLISHED ONLINE: 2022-06-04
DOI REFERENCE: https://doi.org/10.2298/TSCI220201077M
CITATION EXPORT: view in browser or download as text file
THERMAL SCIENCE YEAR 2022, VOLUME 26, ISSUE Issue 5, PAGES [4437 - 4446]
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Modeling of thin-layer kinetics and color changes of apple slices during far-infrared vacuum drying

© 2024 Society of Thermal Engineers of Serbia. Published by the Vinča Institute of Nuclear Sciences, National Institute of the Republic of Serbia, Belgrade, Serbia. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution-NonCommercial-NoDerivs 4.0 International licence