Sweet cherry (Prunus avium L.) vacuum drying: Kinetics modelling and textural properties
Sweet cherries (Prunus avium L.) were vacuum dried at different temperatures in the range between 50 and 70ºC and different pressures between 20 and 200 mbar. Seven mathematical models (Henderson-Pabis, Modified Henderson-Pabis, Simplified Fick’s diffusion, Peleg, Logarithmic, Two term and...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
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Association of Chemical Engineers of Serbia
2020-01-01
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| Series: | Hemijska Industrija |
| Subjects: | |
| Online Access: | http://www.doiserbia.nb.rs/img/doi/0367-598X/2020/0367-598X2005293V.pdf |
| _version_ | 1818877533306748928 |
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| author | Vakula Anita S. Pavlić Branimir M. Tepić-Horecki Aleksandra N. Jokanović Marija R. Daničić Tatjana N. Dulić Jovana I. Šumić Zdravko M. |
| author_facet | Vakula Anita S. Pavlić Branimir M. Tepić-Horecki Aleksandra N. Jokanović Marija R. Daničić Tatjana N. Dulić Jovana I. Šumić Zdravko M. |
| author_sort | Vakula Anita S. |
| collection | DOAJ |
| description | Sweet cherries (Prunus avium L.) were vacuum dried at different temperatures
in the range between 50 and 70ºC and different pressures between 20 and 200
mbar. Seven mathematical models (Henderson-Pabis, Modified Henderson-Pabis,
Simplified Fick’s diffusion, Peleg, Logarithmic, Two term and Midilli et
al.) were used for description of the vacuum drying process and the Midilli
et al. model was selected as the most suitable with the highest mean value
of coefficient of determination (R2=0.9985) and the lowest mean values of
the average absolute relative deviation (AARD=0.90 %), root mean square
error (RMSE=0.0061) and the reduced chi-square (χ2=0.0001). Seven textural
properties (shear force, penetration force, hardness, springiness,
cohesiveness, gumminess and chewiness) were investigated in all dried sweet
cherry samples. The results indicated that the pressure influenced the
textural properties of sweet cherries during vacuum drying since the minimum
values of all investigated texture properties were obtained in samples dried
at the pressure of 200 mbar, while the maximum values were obtained at 20
and 65 mbar. It also was noticed that the temperature influenced the
textural properties in the temperature range investigated, but not as
significantly as it was the case of the pressure influence. |
| first_indexed | 2024-12-19T13:59:48Z |
| format | Article |
| id | doaj.art-fbd4001767a54af79f03091de65d5033 |
| institution | Directory Open Access Journal |
| issn | 0367-598X 2217-7426 |
| language | English |
| last_indexed | 2024-12-19T13:59:48Z |
| publishDate | 2020-01-01 |
| publisher | Association of Chemical Engineers of Serbia |
| record_format | Article |
| series | Hemijska Industrija |
| spelling | doaj.art-fbd4001767a54af79f03091de65d50332022-12-21T20:18:30ZengAssociation of Chemical Engineers of SerbiaHemijska Industrija0367-598X2217-74262020-01-0174529330310.2298/HEMIND200320027V0367-598X2005293VSweet cherry (Prunus avium L.) vacuum drying: Kinetics modelling and textural propertiesVakula Anita S.0Pavlić Branimir M.1Tepić-Horecki Aleksandra N.2Jokanović Marija R.3Daničić Tatjana N.4Dulić Jovana I.5Šumić Zdravko M.6University of Novi Sad, Faculty of Technology Novi Sad, Novi Sad, SerbiaUniversity of Novi Sad, Faculty of Technology Novi Sad, Novi Sad, SerbiaUniversity of Novi Sad, Faculty of Technology Novi Sad, Novi Sad, SerbiaUniversity of Novi Sad, Faculty of Technology Novi Sad, Novi Sad, SerbiaUniversity of Novi Sad, Faculty of Technology Novi Sad, Novi Sad, SerbiaUniversity of Novi Sad, Faculty of Agriculture, Novi Sad, SerbiaUniversity of Novi Sad, Faculty of Technology Novi Sad, Novi Sad, SerbiaSweet cherries (Prunus avium L.) were vacuum dried at different temperatures in the range between 50 and 70ºC and different pressures between 20 and 200 mbar. Seven mathematical models (Henderson-Pabis, Modified Henderson-Pabis, Simplified Fick’s diffusion, Peleg, Logarithmic, Two term and Midilli et al.) were used for description of the vacuum drying process and the Midilli et al. model was selected as the most suitable with the highest mean value of coefficient of determination (R2=0.9985) and the lowest mean values of the average absolute relative deviation (AARD=0.90 %), root mean square error (RMSE=0.0061) and the reduced chi-square (χ2=0.0001). Seven textural properties (shear force, penetration force, hardness, springiness, cohesiveness, gumminess and chewiness) were investigated in all dried sweet cherry samples. The results indicated that the pressure influenced the textural properties of sweet cherries during vacuum drying since the minimum values of all investigated texture properties were obtained in samples dried at the pressure of 200 mbar, while the maximum values were obtained at 20 and 65 mbar. It also was noticed that the temperature influenced the textural properties in the temperature range investigated, but not as significantly as it was the case of the pressure influence.http://www.doiserbia.nb.rs/img/doi/0367-598X/2020/0367-598X2005293V.pdfstone fruitdrying techniquemathematical modellingphysical properties |
| spellingShingle | Vakula Anita S. Pavlić Branimir M. Tepić-Horecki Aleksandra N. Jokanović Marija R. Daničić Tatjana N. Dulić Jovana I. Šumić Zdravko M. Sweet cherry (Prunus avium L.) vacuum drying: Kinetics modelling and textural properties Hemijska Industrija stone fruit drying technique mathematical modelling physical properties |
| title | Sweet cherry (Prunus avium L.) vacuum drying: Kinetics modelling and textural properties |
| title_full | Sweet cherry (Prunus avium L.) vacuum drying: Kinetics modelling and textural properties |
| title_fullStr | Sweet cherry (Prunus avium L.) vacuum drying: Kinetics modelling and textural properties |
| title_full_unstemmed | Sweet cherry (Prunus avium L.) vacuum drying: Kinetics modelling and textural properties |
| title_short | Sweet cherry (Prunus avium L.) vacuum drying: Kinetics modelling and textural properties |
| title_sort | sweet cherry prunus avium l vacuum drying kinetics modelling and textural properties |
| topic | stone fruit drying technique mathematical modelling physical properties |
| url | http://www.doiserbia.nb.rs/img/doi/0367-598X/2020/0367-598X2005293V.pdf |
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