Abstract
In this study, Çöloğlu, Hacıhaliloğlu, Kabaaşı and Karacabey apricot species grown in Malatya province of Turkey were used. The effects of various drying environment on the drying kinetics of crude and pre-treated apricots have been investigated. The experiments were conducted in the sunlight and in the shade environment with SO2 treated and untreated apricot. While the drying speed curves of the dried apricots increased rapidly at the beginning, the drying speed curve started to decrease afterwards. The data was fitted to five different mathematical models. Midilli et al. model was determined as the best one to explain drying of apricots by comparing the coefficient of correlation determination (R2), mean absolute percentage error (MAPE) and root mean square error (RMSE) between the observed and expected moisture ratios.
Highlights
Drying is the process of heat and mass transfer, in which the water in the structure of fruits and vegetables is minimized (Akpınar Kavak, Biçer, & Midilli, 2003)
It is observed that drying in the shade is completed for 500 hours for the same species and 300 hours for Karacabey species
Apricots of the same type are completely dried within 500 hours, while Karacabey types have been found that drying is completed within 300 hours under shade conditions
Summary
Drying is the process of heat and mass transfer, in which the water in the structure of fruits and vegetables is minimized (Akpınar Kavak, Biçer, & Midilli, 2003). Drying process is one of the best ways to preserve fruits like apricot. Apricot (Prunus armenical), with high respiration and short ripening time, is not a climacteric fruit. Dried apricot reduces the damages, weight and volume losses, packaging space, storage and handling costs. Compared to dry apricots and fresh apricots, it has advantages such as less damage, no weight and volume losses, and reduced packaging, storage and transportation costs.
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