Abstract
In this study, six various applications were performed to dry peach puree using methods of convective drying (CD), microwave drying (MW1, MW2 and MW3) and combined convective-pulsed microwave drying (CD+MW2 and CD+MW3). Effect of drying on time, color, pH, Brix and micrographs were evaluated. The data of total drying time revealed that the maximum value was belonged to “CD” (220 min). The minimum value was obtained by “MW1” (10 min). By comparison of total color change (ΔE), the highest values were achieved with “CD+MW3”, whereas the lowest values were achieved with “MW2”. Under all drying applications, the maximum pH and Brix changes were observed with “CD+MW2”. From the microstructure, the samples to which the microwave method was applied displayed a collapsed structure as to the sample dried by the convective method.
Highlights
In this study, six various applications were performed to dry peach puree using methods of convective drying (CD), microwave drying (MW1, MW2 and MW3) and combined convective-pulsed microwave drying (CD+MW2 and CD+MW3)
The main objective was to compare the effect of convective, microwave and combined convective-pulsed microwave drying applications on peach puree, and to provide an alternative puree drying application for industrial purposes considering to drying curves, color, pH, Brix and microstructure
Drying curves The impacts of different drying applications (CD, MW1, MW2, MW3, CD+MW2 and CD+MW3) on the moisture content versus drying time and drying rate in drying period of peach purees are demonstrated in Figure 1 and 2, respectively
Summary
Six various applications were performed to dry peach puree using methods of convective drying (CD), microwave drying (MW1, MW2 and MW3) and combined convective-pulsed microwave drying (CD+MW2 and CD+MW3). To obtain a consistent quality dried product, various dryers should be utilized (Golisz et al 2013) Drying technologies such as far-infrared and microwave (Wang & Sheng 2006), hot air (Doymaz & Bilici 2014), convection (Zhu & Shen 2014), short and medium infrared under vacuum (Chayjan & Allai 2016), freezing (Pieniazek & Messina 2017), infrared with explosion puffing (Lyu et al 2017) and osmotic pretreated infrared (Zhang et al 2017) have been applied to peaches. The main objective was to compare the effect of convective, microwave and combined convective-pulsed microwave drying applications on peach puree, and to provide an alternative puree drying application for industrial purposes considering to drying curves, color, pH, Brix and microstructure
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