Optimization and Characteristic Analysis of Apple Hot-air Drying Process

WANG Di-fen; YUAN Ya; WEI Juan; ZHANG Chong; YANG Lu-wei

doi:10.13386/j.issn1002-0306.2020030054

Volume 42 Issue 1

Dec. 2020

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Science and Technology of Food Industry > 2021 > 42(1): 144-148,155. > DOI: 10.13386/j.issn1002-0306.2020030054

WANG Di-fen, YUAN Ya, WEI Juan, ZHANG Chong, YANG Lu-wei. Optimization and Characteristic Analysis of Apple Hot-air Drying Process[J]. Science and Technology of Food Industry, 2021, 42(1): 144-148,155. DOI: 10.13386/j.issn1002-0306.2020030054

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Optimization and Characteristic Analysis of Apple Hot-air Drying Process

1. Technical Institute of Physics and Chemistry, CAS, Beijing 100190, China;
2. University of Chinese Academy of Sciences, Beijing 100049, China

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Received Date: March 04, 2020
Available Online: January 07, 2021

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Abstract

Abstract

In order to improve the quality of apple slices during hot-air drying process,ultrasound and color fixative(0.1% NaCl,1.0% sucrose and 0.8% trehalose)were used as pretreatments. Temperature of hot air,thickness of slices and pretreatment were used as experimental factors to orthogonally study the hot-air drying process of apple slices and mathematical model of hot-air drying characteristics of apple slices was established. The results showed that the drying rate increased with the reduction of the slice thickness and the increase of the hot air temperature. Both the ultrasound and the color fixative promoted the drying process. The best hot-air drying process parameters for apple slices were hot air temperature of 60 ℃,thickness of 1.5 mm,and pretreatment method as color fixative.Weibull model was the best model to simulate the hot-air drying characteristics of apple slices. The effective diffusion coefficient of apple slices was among 1.1278×10^-8~5.2940×10^-8 m²·s^-1. The results provided a reference for the actual hot air drying of apple.
- apple,
- drying model,
- hot air drying,
- pretreatment,
- ultrasound,
- color fixative

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