RESEARCH OF PLUM DRYING PROCESS
AbstractIn this study, the drying kinetics of a domestic plum cultivar were examined in a laboratory scale hot-air dryer, SHS-80, at an air velocity of 0.65m s-1 and within the air temperature range of 45 – 75 0С. It was found that the whole fruit dried the best. Also, the study assessed the influence of the drying method on the quality of the domestic plum cultivar. Dried fruits were assessed for sensory parameters and ascorbic acid content. Studies have shown thatthe proposed method of drying, yields a higher absorbic acid content for the dried product than the conventional approach.
Bahar, B., Yousefi, M., and Nateghi, L. (2013). Evaluation of drying methods (homemade and industrial) on physicochemical properties of dried sour plum and sloe in Iran. European Journal of Experimental Biology, 3(6), 144-147.
Euro-Asian Council for Standardization, Metrology and Certification. (1990). Interstate System for Standardization. Standard: GOST 28501-90. Dried fruits. Specifications. Commonwealth of Independent States: Author.
Gabas, A. L., Menegalli, F. C., Ferrari, F., and Telis-Romero, J. (2002). Influence of drying conditions on the rheological properties of prunes. Drying Technology, 20(7), 1485-1502.
Goyal, R. K., Kingsly, A. R. P., Manikantan, M. R., and Ilyas, S. M. (2007). Mathematical modelling of thin layer drying kinetics of plum in a tunnel dryer. Journal of Food Engineering, 79(1), 176-180.
Hepbasli, A., Colak, N., Hancioglu, E., Icier, F., and Erbay, Z. (2010). Exergoeconomic analysis of plum drying in a heat pump conveyor dryer. Drying Technology, 28(12), 1385-1395.
Kurozawa, L. E., Hubinger, M. D., and Park, K. J. (2012). Glass transition phenomenon on shrinkage of papaya during convective drying. Journal of Food Engineering, 108(1), 43-50.
Kurozawa, L. E., Terng, I., Hubinger, M. D., and Park, K. J. (2014). Ascorbic acid degradation of papaya during drying: Effect of process conditions and glass transition phenomenon. Journal of Food Engineering, 123, 157-164.
Raynal, J., Moutounet, M., and Souquet, J. M. (1989). Intervention of phenolic compounds in plum technology. 1. Changes during drying. Journal of Agricultural and Food Chemistry, 37(4), 1046-1050.
Sabarez, H. T. (2012). Computational modelling of the transport phenomena occurring during convective drying of prunes. Journal of food engineering, 111(2), 279-288.
Tarhan, S. (2007). Selection of chemical and thermal pretreatment combination for plum drying at low and moderate drying air temperatures. Journal of food engineering, 79(1), 255-260.
Techaena, O., Lebert, A. M., and Bimbenet, J. J. (1991). Simulation of plum drying in deep bed. Drying Technology, 9(4), 947-971.
- Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License (Creative Commons Attribution License 3.0 - CC BY 3.0) that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
- Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).
firstname.lastname@example.org, www.iseic.cz, ojs.journals.cz