What is it about?
We had known that we had had to meet certain objectives of that book. It was reviewing relevant chemical, physical and microbiological changes in food - occurring during processing. We delivered our manuscript for the third area: drying. Hot air drying were performed in the temperature range of 50 to 90°C and velocity range 0.7 to 3 m/s. Variable drying conditions were introduced as a step change or rectangle impulses. We selected available methods for evaluation selected physical properties of the dried apples, including: density, shrinkage, resistance to compression, rehydration and leakage after rehydration.
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Why is it important?
This 13th chapter of the book (DOI: 10.1201/9781420049008.ch13) presents graphical interpretation of the drying kinetics of apples under constant and variable drying conditions with appropriated comparisons with sets of selected physical properties. Processes are compared on the basis of the temperature and water content evolution in the samples, drying rate curves, time required to reach specific water content levels and selected physical properties of the obtained dried fruits.
Perspectives
The introduction of sudden changes in the drying conditions during the drying process can assist the optimization of both economical and product quality factors (confirmed by instrumental measurements of physical properties).
Dr hab. Dariusz Piotrowski
Instytut Ogrodnictwa - Państwowy Instytut Badawczy
Read the Original
This page is a summary of: Recent advances in the drying of apples under variable process conditions, February 1999, Taylor & Francis,
DOI: 10.1201/9781420049008.ch13.
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