Abstract
AbstractDrying experiments were carried out on peach and strawberry slices using a laboratory scale tray dryer with chamber dimension 30 cm × 30 cm × 20 cm at temperatures of 50, 60, and 70°C for air flow velocities of 0.18, 0.22, and 0.26 m/s. The experimental data were found to fit well with the Page thin-layer drying model. Transport of water during drying was described by Fick’s second law of diffusion and the diffusion coefficients were 3.99, 5.37, and 7 × 10−10 m2 s−1 for peach and 5.39, 7.41, and 8.59 × 10−10 m2 s−1 for strawberry. Activation energy was determined to be 25.92 kJ/mol for peach and 21.49 kJ/mol for strawberry using Arrhenius-type equation.
Highlights
Drying of fruits is an economical and effective preservation method practiced by our ancestors through the world
The objective of this study was to determine the diffusivity coefficient and activation energy for peach and strawberry slices during hot air drying in laboratory scale tray dryer
The moisture content of peach and strawberry decreased throughout the drying period
Summary
Drying of fruits is an economical and effective preservation method practiced by our ancestors through the world. Some fruits are seasonal and are available in abundance during particular seasons of the year. According to the FAO report, one-third of the food supply for human consumption is being wasted (FAO, 2011). Post-harvest losses of fresh fruits and vegetables account to 24–40% in developing countries and 2–20% in developed countries (Sirivatanapa, 2006). This wastage can be drastically reduced by preservation. Dried fruits have number of applications similar to the fresh fruits. Some of the advantages are reduction in weight, volume, packaging, storage, and transportation costs
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