Abstract
ABSTRACT Whole sour cherry fruits were dehydrated in heated air at temperatures of 50, 55, 60, 65, 70 and 75°C, air velocities of 0.1, 1, 2, 3, 5 m/s, and air relative humidities of 5 and 50%. Volume changes were evaluated by picnometric techniques and with geometric measurements by micrometer and superficial area from geometric measurements. It was observed that, volume and area changes do not depend on dehydration operating variables. A linear relationship was found between the dimensionless volume change and the moisture content of the partially dehydrated fruits. The area depended on moisture according to a third degree polynomial.
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