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Influence of Different Hot Air Drying Temperatures on Drying Kinetics, Shrinkage, and Colour of Persimmon Slices

Drying characteristics of persimmon, cv. “Rojo Brillante”, slabs were experimentally determined in a hot air convective drier at drying temperatures of 45, 50, 55, 60, and 65 °C at a fixed air velocity of 2.3 m/s. It was observed that the drying temperature affected the drying time, shrinkage, and c...

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Autores principales: Senadeera, Wijitha, Adiletta, Giuseppina, Önal, Begüm, Di Matteo, Marisa, Russo, Paola
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7022415/
https://www.ncbi.nlm.nih.gov/pubmed/31963701
http://dx.doi.org/10.3390/foods9010101
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author Senadeera, Wijitha
Adiletta, Giuseppina
Önal, Begüm
Di Matteo, Marisa
Russo, Paola
author_facet Senadeera, Wijitha
Adiletta, Giuseppina
Önal, Begüm
Di Matteo, Marisa
Russo, Paola
author_sort Senadeera, Wijitha
collection PubMed
description Drying characteristics of persimmon, cv. “Rojo Brillante”, slabs were experimentally determined in a hot air convective drier at drying temperatures of 45, 50, 55, 60, and 65 °C at a fixed air velocity of 2.3 m/s. It was observed that the drying temperature affected the drying time, shrinkage, and colour. Four empirical mathematical models namely, Enderson and Pabis, Page, Logarithmic, and Two term, were evaluated in order to deeply understand the drying process (moisture ratio). The Page model described the best representation of the experimental drying data at all investigated temperatures (45, 50, 55, 60, 65 °C). According to the evaluation of the shrinkage models, the Quadratic model provided the best representation of the volumetric shrinkage of persimmons as a function of moisture content. Overall, higher drying temperature (65 °C) improved the colour retention of dried persimmon slabs.
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spelling pubmed-70224152020-03-09 Influence of Different Hot Air Drying Temperatures on Drying Kinetics, Shrinkage, and Colour of Persimmon Slices Senadeera, Wijitha Adiletta, Giuseppina Önal, Begüm Di Matteo, Marisa Russo, Paola Foods Article Drying characteristics of persimmon, cv. “Rojo Brillante”, slabs were experimentally determined in a hot air convective drier at drying temperatures of 45, 50, 55, 60, and 65 °C at a fixed air velocity of 2.3 m/s. It was observed that the drying temperature affected the drying time, shrinkage, and colour. Four empirical mathematical models namely, Enderson and Pabis, Page, Logarithmic, and Two term, were evaluated in order to deeply understand the drying process (moisture ratio). The Page model described the best representation of the experimental drying data at all investigated temperatures (45, 50, 55, 60, 65 °C). According to the evaluation of the shrinkage models, the Quadratic model provided the best representation of the volumetric shrinkage of persimmons as a function of moisture content. Overall, higher drying temperature (65 °C) improved the colour retention of dried persimmon slabs. MDPI 2020-01-18 /pmc/articles/PMC7022415/ /pubmed/31963701 http://dx.doi.org/10.3390/foods9010101 Text en © 2020 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Senadeera, Wijitha
Adiletta, Giuseppina
Önal, Begüm
Di Matteo, Marisa
Russo, Paola
Influence of Different Hot Air Drying Temperatures on Drying Kinetics, Shrinkage, and Colour of Persimmon Slices
title Influence of Different Hot Air Drying Temperatures on Drying Kinetics, Shrinkage, and Colour of Persimmon Slices
title_full Influence of Different Hot Air Drying Temperatures on Drying Kinetics, Shrinkage, and Colour of Persimmon Slices
title_fullStr Influence of Different Hot Air Drying Temperatures on Drying Kinetics, Shrinkage, and Colour of Persimmon Slices
title_full_unstemmed Influence of Different Hot Air Drying Temperatures on Drying Kinetics, Shrinkage, and Colour of Persimmon Slices
title_short Influence of Different Hot Air Drying Temperatures on Drying Kinetics, Shrinkage, and Colour of Persimmon Slices
title_sort influence of different hot air drying temperatures on drying kinetics, shrinkage, and colour of persimmon slices
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7022415/
https://www.ncbi.nlm.nih.gov/pubmed/31963701
http://dx.doi.org/10.3390/foods9010101
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