Impact of citric acid on the drying characteristics of kiwifruit slices

Autores

  • Ibrahim Doymaz Yildiz Technical University

DOI:

https://doi.org/10.4025/actascitechnol.v42i1.40570

Palavras-chave:

citric acid; drying; effective moisture diffusivity; kiwifruit; mathematical modeling.

Resumo

Kiwifruit slices were dried at four different air drying temperatures of 50, 55, 60 and 70ºC and at 2 m s-1 air velocity by using a cabinet dryer in this study. The drying, rehydration and colour characteristics were significantly influenced by pretreatment and drying temperature. The drying time decreased with the increase in drying temperature. The drying rate curves showed that the entire drying process took place in the falling rate period. Five well-known thin-layer models were evaluated for moisture ratios using nonlinear regression analysis. The results of regression analysis indicated that the Midilli & Kucuk model the best to describe the drying behaviour with the lowest c2 and RMSE values, and highest R2 value. The effective moisture diffusivity of the dried kiwifruit slices was calculated with Fick´s diffusion model, in which their values varied from 4.19í—10 - 10 to 6.99í—10-10 m2 s-1 over the mentioned temperature range. The dependence of effective diffusivity coefficient on temperature was expressed by an Arrhenius type equation. The calculated values of the activation energy of moisture diffusion were 10.37 and 19.08 kJ mol-1 for citric acid and control samples, respectively

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Publicado

2020-05-28

Como Citar

Doymaz, I. (2020). Impact of citric acid on the drying characteristics of kiwifruit slices. Acta Scientiarum. Technology, 42(1), e40570. https://doi.org/10.4025/actascitechnol.v42i1.40570

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Engenharia Quí­mica

 

0.8
2019CiteScore
 
 
36th percentile
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0.8
2019CiteScore
 
 
36th percentile
Powered by  Scopus