Kinetics of Drying and Physical-Chemical Quality of Peach cv. Hubimel

Newton C Santos,Ângela M Santiago,Shênia S Monteiro,Josivanda P Gomes,Silvana B De O Vilar,Sâmela L Barros,Márcia R Luiz,Semirames Do N Silva,Victor H De A Ribeiro,Vírgínia M De A Silva,Rafaela D A Araújo,Eliélson R Barros,Danise M Vieira

doi:10.5539/jas.v11n16p223

Abstract

The objective of this study was to perform the kinetics of peach drying and to adjust the experimental data obtained to empirical and diffusive mathematical models to evaluate the effect of temperature on the physical-chemical quality of the final product. The drying experiments were performed in an air circulation dryer with a velocity of 1.5 m s-1, the drying kinetics were performed at temperatures of 60, 70 and 80 &deg;C. Among the mathematical models applied, the Page model was the one that best fit the experimental data, because it presents greater efficiency in the description of the drying process. The decrease in the drying rate from the initial time to the end of the process was observed, increasing the temperature of the air caused a reduction in the drying time. It was verified through the analytical solution of the diffusion equation with infinite wall geometry that the increase of the drying temperature caused the increase of the diffusivity and convective coefficient of heat transfer. Through the Biot number, it can be stated that the first-type boundary condition would also describe the process satisfactorily. The fresh peach slices present high water content and water activity and the drying effect caused significant differences in all physical-chemical parameters analyzed.

Highlights

Peach (Prunus persica L.) is one of the most important fruits of the human diet, due to its unique flavor and high amount of nutrients present in its composition
Peach fruits are highly perishable and exhibit rapid deterioration when stored at room temperature (Huan et al, 2019)
According to Sun et al (2019) peaches are usually harvested during the summer, a period that is characterized by a hot and humid climate, a fact that contributes to the greater susceptibility of the fruit to deterioration by microorganisms in the post-harvest period

Summary

Introduction

Peach (Prunus persica L.) is one of the most important fruits of the human diet, due to its unique flavor and high amount of nutrients present in its composition. According to Sun et al (2019) peaches are usually harvested during the summer, a period that is characterized by a hot and humid climate, a fact that contributes to the greater susceptibility of the fruit to deterioration by microorganisms in the post-harvest period. Three to five days storage at room temperature would result in rapid changes in taste and texture. Due to their high perishability, peaches must be submitted to food preservation techniques such as drying, which according to Defraeyer and Radu (2018) is a fundamental technology for their preservation, because when drying, the availability of this fruit is increased outside its season and its nutritional content is assured, as well as reducing post-harvest waste. By reducing the amount of water available, water activity and the rate of chemical reactions are reduced and, as a consequence, the development of microorganisms is reduced, giving the product a higher quality for a longer period of time, shelf life (Oliveira et al, 2015)

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Conclusion