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Application of Different Drying Techniques on Peach Puree

Yıl 2021, Cilt: 27 Sayı: 2, 211 - 218, 04.06.2021

Ahmet Polat , Onur Taşkın , Nazmi İzli

https://doi.org/10.15832/ankutbd.595857
Cited By: 1

Öz

In this study, six various applications were performed to dry peach puree using methods of convective drying (CD), microwave drying (MW1, MW2 and MW3) and combined convective-pulsed microwave drying (CD+MW2 and CD+MW3). Effect of drying on time, color, pH, Brix and micrographs were evaluated. The data of total drying time revealed that the maximum value was belonged to “CD” (220 min). The minimum value was obtained by “MW1” (10 min). By comparison of total color change (ΔE), the highest values were achieved with “CD+MW3”, whereas the lowest values were achieved with “MW2”. Under all drying applications, the maximum pH and Brix changes were observed with “CD+MW2”. From the microstructure, the samples to which the microwave method was applied displayed a collapsed structure as to the sample dried by the convective method.

Anahtar Kelimeler

Drying time pH brix color SEM

Destekleyen Kurum

Research Foundation of Bursa Uludag University

Proje Numarası

OUAP(Z)-2017/1

Kaynakça

  • Amiri C R & Alaei B (2016). Comparison of short and medium infrared radiation on drying parameters of peach slices under vacuum conditions. Iranian Journal of Food Science and Technology 13(58): 107-116
  • Celen S & Kahveci K (2013). Microwave drying behaviour of tomato slices. Czech Journal of Food Science 31(2): 132-138
  • Contreras C, Martín-Esparza M E, Chiralt A & Martínez-Navarrete, N (2008). Influence of microwave application on convective drying: Effects on drying kinetics, and optical and mechanical properties of apple and strawberry. Journal of Food Engineering 88(1): 55-64
  • Cui Z W, Xu S Y & Sun D W (2004). Microwave–vacuum drying kinetics of carrot slices. Journal of Food Engineering 65(2): 157-164
  • Doymaz I (2014). Suitability of thin‐layer drying models for infrared drying of peach slices. Journal of Food Processing and Preservation 38(6): 2232-2239
  • Doymaz İ & Bilici B (2014). Influence of citric acid pretreatment on drying of peach slices. International Journal of Food Engineering 10(4): 829-837
  • Eştürk O (2012). Intermittent and continuous microwave-convective air-drying characteristics of sage (Salvia officinalis) leaves. Food and Bioprocess Technology 5(5): 1664-1673
  • Eştürk O & Soysal Y (2010). Drying properties and quality parameters of dill dried with intermittent and continuous microwave-convective air treatments. Journal of Agricultural Sciences 16(1): 26-36
  • FAO (2017). Food and Agricultural Organization Statistica Database. http://faostat3.fao.org/download/Q/QC/E. Accessed 01/04/2019
  • Fuentes-Pérez M C, Nogales-Delgado S, Ayuso M C & Bohoyo-Gil D (2014). Different peach cultivars and their suitability for minimal processing. Czech Journal of Food Sciences 32(5): 413-421
  • Golisz E, Jaros M & Kalicka M (2013). Analysis of convectional drying process of peach. Technical Sciences 16(4): 333-343
  • Gunasekaran S & Yang H W (2007). Effect of experimental parameters on temperature distribution during continuous and pulsed microwave heating. Journal of Food Engineering 78(4): 1452-1456
  • Izli N & Isik E (2015). Color and microstructure properties of tomatoes dried by microwave, convective, and microwave-convective methods. International Journal of Food Properties 18(2): 241-249
  • Junqueira J R D J, Corrêa J L G & Ernesto D B (2017). Microwave, convective, and intermittent microwave–convective drying of pulsed vacuum osmodehydrated pumpkin slices. Journal of Food Processing and Preservation 41(6): 1-8
  • Kingsly R P, Goyal R K, Manikantan M R & Ilyas S M (2007). Effects of pretreatments and drying air temperature on drying behaviour of peach slice. International Journal of Food Science & Technology 42(1): 65-69
  • Kumar V & Shrivastava S L (2017). Optimization of vacuum-assisted microwave drying parameters of green bell pepper using response surface methodology. Journal of Food Measurement and Characterization 11(4): 1761-1772
  • Liu C J, Wang H O, Xue Y L, Zhang Z Y, Niu L Y, Li D J & Liu C Q (2017). Screening quality evaluation factors of freeze-dried peach (Prunus Persica L. Batsch) powders from different ripening time cultivars. Journal of Food Quality: 1-12
  • Lyu J, Yi J, Bi J, Chen Q, Zhou L & Liu X (2017). Effect of sucrose concentration of osmotic dehydration pretreatment on drying characteristics and texture of peach chips dried by infrared drying coupled with explosion puffing drying. Drying Technology 35(15): 1887-1896
  • Mechlouch R F, Elfalleh W, Ziadi M, Hannachi H, Chwikhi M, Aoun A B & Cheour F (2012). Effect of different drying methods on the physico-chemical properties of tomato variety 'Rio Grande'. International Journal of Food Engineering 8(2): 1-13
  • Pieniazek F & Messina V (2017). Quality parameters of freeze-dried peach snack. British Food Journal 119(12): 2959-2968
  • Purkayastha M D, Nath A, Deka B C & Mahanta C L (2013). Thin layer drying of tomato slices. Journal of Food Science and Technology 50(4): 642-653
  • Soysal Y, Arslan M & Keskin M (2009). Intermittent microwave-convective air drying of oregano. Food Science and Technology International 15(4): 397-406
  • Soysal Y, Ayhan Z, Eştürk O & Arıkan M F (2009). Intermittent microwave–convective drying of red pepper: Drying kinetics, physical (colour and texture) and sensory quality. Biosystems Engineering 103(4): 455-463
  • Thorat I. D, Mohapatra D, Sutar R F, Kapdi S S & Jagtap D D (2012). Mathematical modeling and experimental study on thin-layer vacuum drying of ginger (Zingiber officinale R.) slices. Food and Bioprocess Technology 5(4): 1379-1383
  • Tian Y, Wu S, Zhao Y, Zhang Q, Huang J & Zheng B (2015). Drying characteristics and processing parameters for microwave‐vacuum drying of kiwifruit (Actinidia deliciosa) slices. Journal of Food Processing and Preservation 39(6): 2620-2629
  • Wang J & Sheng K (2006). Far-infrared and microwave drying of peach. LWT-Food Science and Technology 39(3): 247-255
  • Witrowa-Rajchert D & Rząca M (2009). Effect of drying method on the microstructure and physical properties of dried apples. Drying Technology 27(7-8): 903-909
  • Zade P P & Lakade S S (2017). Optimization of process parameters for microwave–convective drying of grapes using response surface method. In: International Conference on Advances in Thermal Systems, Materials and Design Engineering, 21-22 December, Mumbai, pp. 1-6
  • Zhang P, Zhou L, Bi J, Liu X, Lyu J, Chen Q & Wu X (2017). Drying kinetics and quality attributes of peach cylinders as affected by osmotic pretreatments and infrared radiation drying. International Journal of Food Engineering 13(5): 1-10
  • Zhu A & Shen X (2014). The model and mass transfer characteristics of convection drying of peach slices. International Journal of Heat and Mass Transfer 72: 345-351

Yıl 2021, Cilt: 27 Sayı: 2, 211 - 218, 04.06.2021

Ahmet Polat , Onur Taşkın , Nazmi İzli

https://doi.org/10.15832/ankutbd.595857
Cited By: 1

Öz

Proje Numarası

OUAP(Z)-2017/1

Kaynakça

  • Amiri C R & Alaei B (2016). Comparison of short and medium infrared radiation on drying parameters of peach slices under vacuum conditions. Iranian Journal of Food Science and Technology 13(58): 107-116
  • Celen S & Kahveci K (2013). Microwave drying behaviour of tomato slices. Czech Journal of Food Science 31(2): 132-138
  • Contreras C, Martín-Esparza M E, Chiralt A & Martínez-Navarrete, N (2008). Influence of microwave application on convective drying: Effects on drying kinetics, and optical and mechanical properties of apple and strawberry. Journal of Food Engineering 88(1): 55-64
  • Cui Z W, Xu S Y & Sun D W (2004). Microwave–vacuum drying kinetics of carrot slices. Journal of Food Engineering 65(2): 157-164
  • Doymaz I (2014). Suitability of thin‐layer drying models for infrared drying of peach slices. Journal of Food Processing and Preservation 38(6): 2232-2239
  • Doymaz İ & Bilici B (2014). Influence of citric acid pretreatment on drying of peach slices. International Journal of Food Engineering 10(4): 829-837
  • Eştürk O (2012). Intermittent and continuous microwave-convective air-drying characteristics of sage (Salvia officinalis) leaves. Food and Bioprocess Technology 5(5): 1664-1673
  • Eştürk O & Soysal Y (2010). Drying properties and quality parameters of dill dried with intermittent and continuous microwave-convective air treatments. Journal of Agricultural Sciences 16(1): 26-36
  • FAO (2017). Food and Agricultural Organization Statistica Database. http://faostat3.fao.org/download/Q/QC/E. Accessed 01/04/2019
  • Fuentes-Pérez M C, Nogales-Delgado S, Ayuso M C & Bohoyo-Gil D (2014). Different peach cultivars and their suitability for minimal processing. Czech Journal of Food Sciences 32(5): 413-421
  • Golisz E, Jaros M & Kalicka M (2013). Analysis of convectional drying process of peach. Technical Sciences 16(4): 333-343
  • Gunasekaran S & Yang H W (2007). Effect of experimental parameters on temperature distribution during continuous and pulsed microwave heating. Journal of Food Engineering 78(4): 1452-1456
  • Izli N & Isik E (2015). Color and microstructure properties of tomatoes dried by microwave, convective, and microwave-convective methods. International Journal of Food Properties 18(2): 241-249
  • Junqueira J R D J, Corrêa J L G & Ernesto D B (2017). Microwave, convective, and intermittent microwave–convective drying of pulsed vacuum osmodehydrated pumpkin slices. Journal of Food Processing and Preservation 41(6): 1-8
  • Kingsly R P, Goyal R K, Manikantan M R & Ilyas S M (2007). Effects of pretreatments and drying air temperature on drying behaviour of peach slice. International Journal of Food Science & Technology 42(1): 65-69
  • Kumar V & Shrivastava S L (2017). Optimization of vacuum-assisted microwave drying parameters of green bell pepper using response surface methodology. Journal of Food Measurement and Characterization 11(4): 1761-1772
  • Liu C J, Wang H O, Xue Y L, Zhang Z Y, Niu L Y, Li D J & Liu C Q (2017). Screening quality evaluation factors of freeze-dried peach (Prunus Persica L. Batsch) powders from different ripening time cultivars. Journal of Food Quality: 1-12
  • Lyu J, Yi J, Bi J, Chen Q, Zhou L & Liu X (2017). Effect of sucrose concentration of osmotic dehydration pretreatment on drying characteristics and texture of peach chips dried by infrared drying coupled with explosion puffing drying. Drying Technology 35(15): 1887-1896
  • Mechlouch R F, Elfalleh W, Ziadi M, Hannachi H, Chwikhi M, Aoun A B & Cheour F (2012). Effect of different drying methods on the physico-chemical properties of tomato variety 'Rio Grande'. International Journal of Food Engineering 8(2): 1-13
  • Pieniazek F & Messina V (2017). Quality parameters of freeze-dried peach snack. British Food Journal 119(12): 2959-2968
  • Purkayastha M D, Nath A, Deka B C & Mahanta C L (2013). Thin layer drying of tomato slices. Journal of Food Science and Technology 50(4): 642-653
  • Soysal Y, Arslan M & Keskin M (2009). Intermittent microwave-convective air drying of oregano. Food Science and Technology International 15(4): 397-406
  • Soysal Y, Ayhan Z, Eştürk O & Arıkan M F (2009). Intermittent microwave–convective drying of red pepper: Drying kinetics, physical (colour and texture) and sensory quality. Biosystems Engineering 103(4): 455-463
  • Thorat I. D, Mohapatra D, Sutar R F, Kapdi S S & Jagtap D D (2012). Mathematical modeling and experimental study on thin-layer vacuum drying of ginger (Zingiber officinale R.) slices. Food and Bioprocess Technology 5(4): 1379-1383
  • Tian Y, Wu S, Zhao Y, Zhang Q, Huang J & Zheng B (2015). Drying characteristics and processing parameters for microwave‐vacuum drying of kiwifruit (Actinidia deliciosa) slices. Journal of Food Processing and Preservation 39(6): 2620-2629
  • Wang J & Sheng K (2006). Far-infrared and microwave drying of peach. LWT-Food Science and Technology 39(3): 247-255
  • Witrowa-Rajchert D & Rząca M (2009). Effect of drying method on the microstructure and physical properties of dried apples. Drying Technology 27(7-8): 903-909
  • Zade P P & Lakade S S (2017). Optimization of process parameters for microwave–convective drying of grapes using response surface method. In: International Conference on Advances in Thermal Systems, Materials and Design Engineering, 21-22 December, Mumbai, pp. 1-6
  • Zhang P, Zhou L, Bi J, Liu X, Lyu J, Chen Q & Wu X (2017). Drying kinetics and quality attributes of peach cylinders as affected by osmotic pretreatments and infrared radiation drying. International Journal of Food Engineering 13(5): 1-10
  • Zhu A & Shen X (2014). The model and mass transfer characteristics of convection drying of peach slices. International Journal of Heat and Mass Transfer 72: 345-351
Toplam 30 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Konular Mühendislik
Bölüm Makaleler
Yazarlar

Ahmet Polat 0000-0003-1673-7165

Onur Taşkın 0000-0002-5741-8841

Nazmi İzli 0000-0002-2084-4660

Proje Numarası OUAP(Z)-2017/1
Yayımlanma Tarihi 4 Haziran 2021
Gönderilme Tarihi 23 Temmuz 2019
Kabul Tarihi 21 Şubat 2020
Yayımlandığı Sayı Yıl 2021 Cilt: 27 Sayı: 2

Kaynak Göster

APA Polat, A., Taşkın, O., & İzli, N. (2021). Application of Different Drying Techniques on Peach Puree. Journal of Agricultural Sciences, 27(2), 211-218. https://doi.org/10.15832/ankutbd.595857
AMA Polat A, Taşkın O, İzli N. Application of Different Drying Techniques on Peach Puree. J Agr Sci-Tarim Bili. Haziran 2021;27(2):211-218. doi:10.15832/ankutbd.595857
Chicago Polat, Ahmet, Onur Taşkın, ve Nazmi İzli. “Application of Different Drying Techniques on Peach Puree”. Journal of Agricultural Sciences 27, sy. 2 (Haziran 2021): 211-18. https://doi.org/10.15832/ankutbd.595857.
EndNote Polat A, Taşkın O, İzli N (01 Haziran 2021) Application of Different Drying Techniques on Peach Puree. Journal of Agricultural Sciences 27 2 211–218.
IEEE A. Polat, O. Taşkın, ve N. İzli, “Application of Different Drying Techniques on Peach Puree”, J Agr Sci-Tarim Bili, c. 27, sy. 2, ss. 211–218, 2021, doi: 10.15832/ankutbd.595857.
ISNAD Polat, Ahmet vd. “Application of Different Drying Techniques on Peach Puree”. Journal of Agricultural Sciences 27/2 (Haziran 2021), 211-218. https://doi.org/10.15832/ankutbd.595857.
JAMA Polat A, Taşkın O, İzli N. Application of Different Drying Techniques on Peach Puree. J Agr Sci-Tarim Bili. 2021;27:211–218.
MLA Polat, Ahmet vd. “Application of Different Drying Techniques on Peach Puree”. Journal of Agricultural Sciences, c. 27, sy. 2, 2021, ss. 211-8, doi:10.15832/ankutbd.595857.
Vancouver Polat A, Taşkın O, İzli N. Application of Different Drying Techniques on Peach Puree. J Agr Sci-Tarim Bili. 2021;27(2):211-8.

Cited By

Comparative assessment of solar dryer with thermal energy storage system and heat pump dryer in terms of performance parameters and food analysis
Tarım Bilimleri Dergisi
https://doi.org/10.15832/ankutbd.1391447
 Kapak Resmi İndir

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