Abstract
Drying characteristics of persimmon, cv. “Rojo Brillante”, slabs were experimentally determined in a hot air convective drier at drying temperatures of 45, 50, 55, 60, and 65 °C at a fixed air velocity of 2.3 m/s. It was observed that the drying temperature affected the drying time, shrinkage, and colour. Four empirical mathematical models namely, Enderson and Pabis, Page, Logarithmic, and Two term, were evaluated in order to deeply understand the drying process (moisture ratio). The Page model described the best representation of the experimental drying data at all investigated temperatures (45, 50, 55, 60, 65 °C). According to the evaluation of the shrinkage models, the Quadratic model provided the best representation of the volumetric shrinkage of persimmons as a function of moisture content. Overall, higher drying temperature (65 °C) improved the colour retention of dried persimmon slabs.
Highlights
Introduction“Rojo Brillante” is one of the main cultivars produced in the Mediterranean area, including Italy
The persimmon (Diospyros kaki) belongs to the family Ebenaceae and it is commonly cultivated in warm regions of the world including China, Korea, Japan, Brazil, Spain, Turkey, Italy, and Israel [1,2].“Rojo Brillante” is one of the main cultivars produced in the Mediterranean area, including Italy.Among the other and known persimmon cultivars, the “Rojo Brillante” is the most popular cultivar due to its high productivity and commercial quality [3,4]
“Rojo Brillante”, slabs was investigated in this study
Summary
“Rojo Brillante” is one of the main cultivars produced in the Mediterranean area, including Italy. Among the other and known persimmon cultivars, the “Rojo Brillante” is the most popular cultivar due to its high productivity and commercial quality [3,4]. This persimmon cultivar is seedless and ripens faster than the other cultivars. Persimmon fruits have a high content of sugars, as glucose and fructose, and moisture. For this reason, after the harvesting process, the fruits decay rapidly and they become very sensitive to microbial spoilage during storage
Sign-in/Register to view highlights & summary Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
