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Research on the Process of Convective Drying of Apples and Apricots Using an Original Drying Installation

Author

Listed:
  • Ionuț Dumitru Veleșcu

    (Department of Food Technologies, Faculty of Agriculture, “Ion Ionescu de la Brad” University of Life Sciences, 3 Mihail Sadoveanu Alley, 700489 Iasi, Romania)

  • Roxana Nicoleta Rațu

    (Department of Food Technologies, Faculty of Agriculture, “Ion Ionescu de la Brad” University of Life Sciences, 3 Mihail Sadoveanu Alley, 700489 Iasi, Romania)

  • Vlad-Nicolae Arsenoaia

    (Department of Pedotechnics, Faculty of Agriculture, “Ion Ionescu de la Brad” University of Life Sciences, 8 Mihail Sadoveanu Alley, 700489 Iasi, Romania)

  • Radu Roșca

    (Department of Pedotechnics, Faculty of Agriculture, “Ion Ionescu de la Brad” University of Life Sciences, 8 Mihail Sadoveanu Alley, 700489 Iasi, Romania)

  • Petru Marian Cârlescu

    (Department of Food Technologies, Faculty of Agriculture, “Ion Ionescu de la Brad” University of Life Sciences, 3 Mihail Sadoveanu Alley, 700489 Iasi, Romania)

  • Ioan Țenu

    (Department of Pedotechnics, Faculty of Agriculture, “Ion Ionescu de la Brad” University of Life Sciences, 8 Mihail Sadoveanu Alley, 700489 Iasi, Romania)

Abstract

After being harvested, fresh apples and apricots have a high moisture content and are put through a drying process to reduce waste and lengthen shelf life. This study intends to evaluate the physicochemical parameters during moisture removal and product heating in order to conduct an experimental investigation of the convective drying of apples and apricots in a pilot drying installation. The drying agent’s temperature and/or speed can be adjusted using the pilot installation. About the raw materials: the apricots (Neptun variety) were dried and cut into halves, while the apples (Golden Delicious variety) were dried and cut into 4 mm thick slices. The fruits’ drying properties were observed at 50 °C, 60 °C, 70 °C, and 80 °C, air speeds of 1.0, 1.5, and 2.0 m/s, and relative air humidity levels of 40–45%. Findings of the ascorbic acid content, color, heating, and dimensional fluctuations are provided and examined. Increased air velocity and temperature had the expected effect of increasing water loss, solid gain, and shrinking. Depending on the drying conditions, different color characteristics were applied.

Suggested Citation

  • Ionuț Dumitru Veleșcu & Roxana Nicoleta Rațu & Vlad-Nicolae Arsenoaia & Radu Roșca & Petru Marian Cârlescu & Ioan Țenu, 2023. "Research on the Process of Convective Drying of Apples and Apricots Using an Original Drying Installation," Agriculture, MDPI, vol. 13(4), pages 1-32, March.
    • Handle: RePEc:gam:jagris:v:13:y:2023:i:4:p:820-:d:1113472
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    References listed on IDEAS

    as
    1. Hasmet Emre Akman & Ismail Boyar & Sadiye Gozlekci & Onur Saracoglu & Can Ertekin, 2022. "Effects of Convective Drying of Quince Fruit ( Cydonia oblonga ) on Color, Antioxidant Activity and Phenolic Compounds under Various Fruit Juice Dipping Pre-Treatments," Agriculture, MDPI, vol. 12(8), pages 1-16, August.
    2. Marcin Stasiak & Grzegorz Musielak & Dominik Mierzwa, 2020. "Optimization Method for the Evaluation of Convective Heat and Mass Transfer Effective Coefficients and Energy Sources in Drying Processes," Energies, MDPI, vol. 13(24), pages 1-12, December.
    3. Can Hu & Jie Li & Qiaonan Yang & Xiaokang Yi & Hui Cheng & Chao Xu & Zhenhao Du, 2022. "Experimental Characterization and Mathematical Modelling of Natural Drying of Apricots at Low Temperatures," Agriculture, MDPI, vol. 12(11), pages 1-12, November.
    4. Raimundo P. Farias & Ricardo S. Gomez & Elisiane S. Lima & Wilton P. Silva & Ivonete B. Santos & Maria J. Figueredo & Genival S. Almeida & Fagno D. Rolim & Vital A. B. Oliveira & Guilherme L. Oliveira, 2022. "Geometric and Thermo-Gravimetric Evaluation of Bananas during Convective Drying: An Experimental Investigation," Agriculture, MDPI, vol. 12(8), pages 1-17, August.
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    Cited by:

    1. Andri Jaya Laksana & Jong-Hoon Kim & Jae-Hwan Ahn & Ji-Young Kim, 2024. "Volatile Compounds and Quality Characteristics of Fresh-Cut Apples and Mixed Fruits Coated with Ascorbic Acid during Cold Storage," Agriculture, MDPI, vol. 14(3), pages 1-17, March.

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