Abstract
ABSTRACTPlum slices (diameter 2.5 cm and thickness 0.2 cm) were dried using vertical tray-drying (VTD) and freeze-drying. Models were used to determine the thermal conductivity (k) and specific heat (Cp). In addition, water activity (aw), colour total change (∆E), pectin yield (ypec) and rehydration capacity were investigated. The moisture content of tray- and freeze-dried plum was relatively significant (p < 0.05). No significant difference was found in terms of aw. There was a maximum decrease in k and Cp of 90% and 91.5% during drying process, respectively. In terms of quality, ∆E showed that tray-dried samples had slight darker (browning), whereas the freeze-dried samples had a lighter colouring compared to the fresh fruit. The quality and rehydration characteristics of freeze-dried plum were higher than that of a tray-dried product; however, VTD could be appropriate for industrial production because of its advantages in lower cost and energy consumption.
Highlights
The plum (Spondias purpurea L.) is an aromatic fruit native to Central America and Southern Mexico
Analyses of fresh fruit showed that the percentage of moisture in the flesh ranged from 76% to 86%, protein and fat were very low and calcium, phosphorus, iron and ascorbic acid were found in appreciable quantities (Lim, 2012)
The results of this study showed that tray-drying and FD are desirable methods to produce dry plum
Summary
The plum (Spondias purpurea L.) is an aromatic fruit native to Central America and Southern Mexico. It is the most cultivated species in the genus Spondias. Plum is a drupe (stone fruit) whose size ranges from 3 to 8 cm in diameter. The colour of the ripe fruit ranges from yellow, green or red flesh, with varying skin colour (MaldonadoAstudillo et al, 2014). Plums are rich in minerals and vitamins and are mildly laxative. Analyses of fresh fruit showed that the percentage of moisture in the flesh ranged from 76% to 86%, protein and fat were very low and calcium, phosphorus, iron and ascorbic acid were found in appreciable quantities (Lim, 2012). Industrialization of plum is necessary to obtain a product with a bigger resistance and consumption diversity to increase its commercialization
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