DRYING KINETICS FOR SOME FRUITS: PREDICTING OF POROSITY AND COLOR DURING DEHYDRATION.

Abstract

Drying kinetics of four fruits (prune, quince, fig and strawberry) were studied by using a simple mass transfer mathematical model involving a characteristic parameter (K) as a function of process variables. The model was tested with data produced in a laboratory air dryer, using non-linear regression analysis. The investigation involved three values of sample thickness (5, 10, 15mm) and three different air temperatures (50, 60, 70 degrees C). The parameters of the model were found to be greatly affected by sample thickness and air temperature. The effect of moisture content on the porosity of three fruits (namely avocado, prune and strawberry) was also investigated. A simple mathematical model was used to correlate porosity with moisture content. It was found that porosity increased with decreasing moisture content. Samples of three fruits (avocado, prune and strawberry) were investigated to estimate color changes during conventional drying at 70 degrees C. A first order kinetic model was fitted to experimental data with great success. It is found that the color of avocado and strawberry change while the color of prune remains the same.