Osmotic and convective drying of strawberries: Effects of experimental parameters on the drying kinetics, color and rehidratation
The objective of this research was to investigate the influence of osmotic dehydration as a pre-treatment to the air drying of strawberries. Fresh, untreated strawberries were sliced and dried in a sucrose solution at a temperature of 50 oC and concentrations of 50 and 65 oBx. After osmotic dehydrat...
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| Format: | Article |
| Language: | English |
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National Society of Processing and Energy in Agriculture, Novi Sad
2018-01-01
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| Series: | Journal on Processing and Energy in Agriculture |
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| Online Access: | https://scindeks-clanci.ceon.rs/data/pdf/1821-4487/2018/1821-44871802058P.pdf |
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| author | Pavkov Ivan Stamenković Zoran Radojčin Milivoj Krstan Kešelj Bursić Vojislava Bikić Siniša Mitrevski Vangelče |
| author_facet | Pavkov Ivan Stamenković Zoran Radojčin Milivoj Krstan Kešelj Bursić Vojislava Bikić Siniša Mitrevski Vangelče |
| author_sort | Pavkov Ivan |
| collection | DOAJ |
| description | The objective of this research was to investigate the influence of osmotic dehydration as a pre-treatment to the air drying of strawberries. Fresh, untreated strawberries were sliced and dried in a sucrose solution at a temperature of 50 oC and concentrations of 50 and 65 oBx. After osmotic dehydration, the slices were dried in a thin layer at air temperatures of 60, 70 and 80 oC, and an air velocity of 1 m/s. After osmotic dehydration, the moister content and solid gain at a sucrose solution concentration of 55 oBx were 3.44 gw/gdm and 0.062 gdm/g, respectively. However, the moister content and solid gain in at a sucrose solution concentration of 65 oBx were 4.08 gw/gdm and 0.0944 gdm/g (65 oBx), respectively. The effective moisture diffusivity of air drying varied from 1.57 x 10-9 to 4.43 x 10-10 m/s2, increasing with an increase in air temperatures and decreasing with an increase in pretreatment source concentrations. Lower air temperatures exert a positive influence on the rehydration time. A shorter air drying process positively affects the total changes in colour. The impact of pretreatment on colour changes in strawberries was not recorded after drying. |
| first_indexed | 2024-04-11T07:34:37Z |
| format | Article |
| id | doaj.art-dbc08ca1ccdb47f5be85d4ca30b552b9 |
| institution | Directory Open Access Journal |
| issn | 1821-4487 2956-0195 |
| language | English |
| last_indexed | 2024-04-11T07:34:37Z |
| publishDate | 2018-01-01 |
| publisher | National Society of Processing and Energy in Agriculture, Novi Sad |
| record_format | Article |
| series | Journal on Processing and Energy in Agriculture |
| spelling | doaj.art-dbc08ca1ccdb47f5be85d4ca30b552b92022-12-22T04:36:46ZengNational Society of Processing and Energy in Agriculture, Novi SadJournal on Processing and Energy in Agriculture1821-44872956-01952018-01-01222586410.5937/JPEA1802058P1821-44871802058POsmotic and convective drying of strawberries: Effects of experimental parameters on the drying kinetics, color and rehidratationPavkov Ivan0https://orcid.org/0000-0002-9303-2778Stamenković Zoran1https://orcid.org/0000-0003-2031-2688Radojčin Milivoj2https://orcid.org/0000-0002-2864-7872Krstan Kešelj3Bursić Vojislava4Bikić Siniša5https://orcid.org/0000-0002-1641-8546Mitrevski Vangelče6University of Novi Sad, Faculty of Agriculture, SerbiaUniversity of Novi Sad, Faculty of Agriculture, SerbiaUniversity of Novi Sad, Faculty of Agriculture, SerbiaUniversity of Novi Sad, Faculty of Agriculture, SerbiaUniversity of Novi Sad, Faculty of Agriculture, SerbiaUniversity of Novi Sad, Faculty of Technical Science, SerbiaUniversity 'St. KlimentOhridski', Faculty of Technical Sciences, Bitola, MacedoniaThe objective of this research was to investigate the influence of osmotic dehydration as a pre-treatment to the air drying of strawberries. Fresh, untreated strawberries were sliced and dried in a sucrose solution at a temperature of 50 oC and concentrations of 50 and 65 oBx. After osmotic dehydration, the slices were dried in a thin layer at air temperatures of 60, 70 and 80 oC, and an air velocity of 1 m/s. After osmotic dehydration, the moister content and solid gain at a sucrose solution concentration of 55 oBx were 3.44 gw/gdm and 0.062 gdm/g, respectively. However, the moister content and solid gain in at a sucrose solution concentration of 65 oBx were 4.08 gw/gdm and 0.0944 gdm/g (65 oBx), respectively. The effective moisture diffusivity of air drying varied from 1.57 x 10-9 to 4.43 x 10-10 m/s2, increasing with an increase in air temperatures and decreasing with an increase in pretreatment source concentrations. Lower air temperatures exert a positive influence on the rehydration time. A shorter air drying process positively affects the total changes in colour. The impact of pretreatment on colour changes in strawberries was not recorded after drying.https://scindeks-clanci.ceon.rs/data/pdf/1821-4487/2018/1821-44871802058P.pdfstrawberryosmotic dehydrationair dryingrehydrationcolor |
| spellingShingle | Pavkov Ivan Stamenković Zoran Radojčin Milivoj Krstan Kešelj Bursić Vojislava Bikić Siniša Mitrevski Vangelče Osmotic and convective drying of strawberries: Effects of experimental parameters on the drying kinetics, color and rehidratation Journal on Processing and Energy in Agriculture strawberry osmotic dehydration air drying rehydration color |
| title | Osmotic and convective drying of strawberries: Effects of experimental parameters on the drying kinetics, color and rehidratation |
| title_full | Osmotic and convective drying of strawberries: Effects of experimental parameters on the drying kinetics, color and rehidratation |
| title_fullStr | Osmotic and convective drying of strawberries: Effects of experimental parameters on the drying kinetics, color and rehidratation |
| title_full_unstemmed | Osmotic and convective drying of strawberries: Effects of experimental parameters on the drying kinetics, color and rehidratation |
| title_short | Osmotic and convective drying of strawberries: Effects of experimental parameters on the drying kinetics, color and rehidratation |
| title_sort | osmotic and convective drying of strawberries effects of experimental parameters on the drying kinetics color and rehidratation |
| topic | strawberry osmotic dehydration air drying rehydration color |
| url | https://scindeks-clanci.ceon.rs/data/pdf/1821-4487/2018/1821-44871802058P.pdf |
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