Investigating the effectiveness of the continuous window refractance system on drying kinetics and physical properties of apple and peach slices and comparing it with drying with hot and sunny air

Azarpazhooh, Elham; Sharayei, Parvin; Chaji, Hussein; Rezaei Farimani, Majid

doi:10.22092/fooder.2023.359094.1336

Document Type : Research Paper

Authors

¹ Associate Professor, Agricultural Engineering Research Department, Khorasan Razavi Agricultural and Natural Resources Research and Education Center, AREEO, Mashhad.

² 3Assistant Professor, Agricultural Engineering Research Department, Khorasan Razavi Agricultural and Natural Resources Research and Education Center, AREEO, Mashhad.

³ Department of Agricultural Machinery, Science and Research branch, Islamic Azad University, Tehran.

https://doi.org/10.22092/fooder.2023.359094.1336

Abstract

Refractance Window is a novel drying system for producing high quality dry or concentrated foods. In this research, continuous refractance window drying was designed and built in Khorasan Razavi Agricultural and Natural Resources Research and Education Center, AREEO. In order to investigate the efficiency of the refractance window system, thin slices of apples and peaches were dried using this system and compared with the samples dried by hot air dryer and sun drying method. Then, drying time curves and physico-chemical tests (color, texture, vitamin C content) and taste evaluation were performed on the samples. The results showed that the drying method had a significant effect on the physicochemical characteristics of apple and peach fruits. The drying time in refractance window method was significantly less than that in the sun and hot air dryer. Soluble solids increased after drying. The highest content of vitamin C in apples and peaches dried by refractance window method was (8.41 and 6.83 mg/100 grams), respectively, which was 0.24 and 0.06% in apples, and 0.34, 0.17% in peaches more than that in samples dried by sun and hot air drying respectively. Also, the results showed that the force required to break the tissue of apple fruit in the method of drying with refractance window was 0.38 and 0.12%, respectively, and in peaches fruits was 0.30 and 0.15% less than that in the methods of sun drying and air drying. The results of the sensory evaluation showed that the product dried by the refractance window method had a higher score in terms of parameters of color, aroma, texture, and overall acceptance in compatre to the other two drying methods

Keywords

Main Subjects

کنترل کیفیت مواد و فرایندهای غذایی

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Food Engineering Research

Investigating the effectiveness of the continuous window refractance system on drying kinetics and physical properties of apple and peach slices and comparing it with drying with hot and sunny air

References

References

Volume 22, Issue 1 - Serial Number 74
Spring and Summer 2023
June 2023
Pages 15-34

Investigating the effectiveness of the continuous window refractance system on drying kinetics and physical properties of apple and peach slices and comparing it with drying with hot and sunny air

References

References

Volume 22, Issue 1 - Serial Number 74Spring and Summer 2023June 2023Pages 15-34

Volume 22, Issue 1 - Serial Number 74
Spring and Summer 2023
June 2023
Pages 15-34