PHYSICO-CHEMICAL EVALUATION AND MODELING OF CHIMARRITA AND ERAGIL PEACHES DEHYDRATED BY DIFFERENT DRYING PROCESSES
Abstract
The cultivars Chimarrita and Eragil stand out in fruitful productivity, with high quality of flavor, size and nutritional value. However, due to perishability and seasonality, there is a need for the development of conservation methods, among which dehydration can be used to increase the shelf life of the fruit, as well as add value to the peaches. In this sense, the objective of this work was to dehydrate Chimarrita and Eragil peach cultivars by oven, osmotic dehydration followed by oven and lyophilization methods, and to verify pH, soluble solids, water and moisture activity, and to adjust mathematical models to drying kinetics of the peaches in these different drying processes. The models used to adjust the drying kinetic curves were Lewis, Page and Silva. The drying kinetics of the peaches was followed by weighing the samples until constant weight. Significant differences (p <0.05) were found between the drying processes and between the evaluated parameters. Among the studied models, the Silva model obtained the best fit for all the kinetic curves of the different drying processes, corroborated by its statistical indicators. It was possible to conclude that both the Page and Silva models describe the drying curves satisfactorily, with results that can be considered equivalent.
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References
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