Abstract
Most agricultural products are harvested with a moisture content that is not suitable for storage. Therefore, the products are subjected to a drying process to prevent spoilage. This study evaluates an infrared rotary dryer (IRRD) with three levels of infrared power (250, 500, and 750 W) and three levels of rotation speed (5, 10, and 15 rpm) to dry terebinth. Response surface methodology (RSM) was used to illustrate and optimize the interaction between the independent variables (infrared power and rotation speed) and the response variables (drying time, moisture diffusivity, shrinkage, color change, rehydration rate, total phenolic content, and antioxidant activity). As infrared power and rotation speed increased, drying time, rehydration rate, antioxidant activity, and total phenolic content decreased, while the other parameters were increased. According to the results, the optimum drying conditions of terebinth were determined in the IRRD at an infrared power of 250 W and drum rotation speed of 5 rpm. The optimum values of the response variables were 49.5 min for drying time, 8.27 × 10−9 m2/s for effective moisture diffusivity, 2.26 for lightness, 21.60 for total color changes, 34.75% for shrinkage, 2.4 for rehydration rate, 124.76 mg GAE/g d.m. for total phenolic content and 81% for antioxidant activity.
Highlights
Terebinth (Pistacia atlantica) is a common food in Western Iran (Kurdistan, Kermanshah, Ilam, and West Azerbaijan provinces)
All the R2 values were high (>0.98) for all the responses, which means that the response surface methodology models were suitable
This study evaluated the effect of the independent variables on the response variables using the historical data design to determine the optimum conditions for drying terebinth in the infrared rotary dryer
Summary
Terebinth (Pistacia atlantica) is a common food in Western Iran (Kurdistan, Kermanshah, Ilam, and West Azerbaijan provinces). It is a small fruit with a sour taste, which is a source of anthocyanin, total phenolic, and flavonoid compounds [1,2]. Terebinth is an excellent source of protein, vitamins (A, B, and D), minerals, nutrients, and carbohydrates [3]. It contains flavonoids, fatty acids and triglycerides, oleoresin, and essential oils [4]. Due to its seasonal and perishable nature, drying terebinth is a useful method to extend its shelf life
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