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Kinetics of Drying and Physical-Chemical Quality of Peach cv. Hubimel

2019; Canadian Center of Science and Education; Volume: 11; Issue: 16 Linguagem: Inglês

10.5539/jas.v11n16p223

1916-9760

Newton Carlos Santos, Sâmela Leal Barros, Shênia Santos Monteiro, Semirames do Nascimento Silva, Victor Herbert de Alcântara Ribeiro, Vírgínia M. de A. Silva, Josivanda Palmeira Gomes, Ângela Maria Santiago, Márcia Ramos Luíz, Danise Medeiros Vieira, Rafaela Duarte Almeida Araújo, Silvana Bélem de Oliveira Vilar, Eliélson Rafael Barros,

Food Drying and Modeling

The objective of this study was to perform the kinetics of peach drying and to adjust the experimental data obtained to empirical and diffusive mathematical models to evaluate the effect of temperature on the physical-chemical quality of the final product. The drying experiments were performed in an air circulation dryer with a velocity of 1.5 m s-1, the drying kinetics were performed at temperatures of 60, 70 and 80 °C. Among the mathematical models applied, the Page model was the one that best fit the experimental data, because it presents greater efficiency in the description of the drying process. The decrease in the drying rate from the initial time to the end of the process was observed, increasing the temperature of the air caused a reduction in the drying time. It was verified through the analytical solution of the diffusion equation with infinite wall geometry that the increase of the drying temperature caused the increase of the diffusivity and convective coefficient of heat transfer. Through the Biot number, it can be stated that the first-type boundary condition would also describe the process satisfactorily. The fresh peach slices present high water content and water activity and the drying effect caused significant differences in all physical-chemical parameters analyzed.