Abstract
In this study, the effect of temperature and pretreatment on the rehydration capacity of nectarine slices dried either with pretreatment and under ambient conditions (‘natural’) at 50°C in a cabinet dryer was investigated. Rehydration proceeded with distilled water at three different rehydration temperatures (25, 50, and 75°C). Initial rehydration rates increased with rehydration temperature for all samples and were highest for the potassium carbonate (potas)-pretreated samples. At all rehydration temperatures, the equilibrium moisture content was highest for those pretreated with potas solution. The values of Deff varied from 2.79 to 4.32x10-10, 1.72 to 2.34x10-10, and 1.86 to 2.58x10-10 m2 s-1 for potassium carbonate, citric acid, and natural samples, respectively. The activation energy values were 5.65, 6.06, and 8.29 kJmol-1 for citric acid, natural, and potassium carbonate nectarine slices, respectively. The rehydration data were fitted to Peleg and first-order kinetic models: the first order kinetic model was found to be the most appropriate model for rehydration of nectarine slices.
Highlights
The nectarine (Prunus persica var. nectarina maxim) and peach (Prunus persica) are summer fruits of the rosaceae family
The present study focused on the rehydration characteristics and kinetics of nectarine slices dried in a cabine dryer at 50oC
Rehydration kinetic of nectarine slices dried with naturally and pre-treated at 50°C was examined at three different temperatures; the following results were obtained
Summary
The nectarine (Prunus persica var. nectarina maxim) and peach (Prunus persica) are summer fruits of the rosaceae family. Nectarina maxim) and peach (Prunus persica) are summer fruits of the rosaceae family. Their native country was China, and they migrated from China to West Asia, and from there were carried throughout Europe. The nectarine is a peach with recessive genes sometimes referred to as a ‘shaved peach’ or ‘fuzzless peach’, due to its lack of fuzz or short hairs (Ginat, Gado, & Rizk, 2012). The Food and Agriculture Organization of the United Nations (Faostat) statistical data showed that the yield of peaches and nectarines world-wide is. The major producers are China, Italy, USA, Greece, Spain, and Turkey; in Turkey, the production was 575,730 tons in 2012 (Food and Agriculture Organization [FAO], 2014)
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