Journal article
Optimizing the Drying Parameters for Hot-Air-Dried Apples



Publication Details
Authors:
Sturm, B.; Hofacker, W.; Hensel, O.
Publication year:
2012
Journal:
Drying Technology
Pages range:
1570-1582
Volume number:
30
Start page:
1570
End page:
1582
Number of pages:
13
ISSN:
0737-3937

Abstract
Results show that digital images are a feasible alternative for the monitoring of the relative changes in L* (R-2 = 0.92, p < 0.001), a* (R-2 = 0.96, p < 0.001), and b* (R-2 = 0.96, p < 0.001) during the drying of apples. It was observed that the color parameters as a function of moisture content follow a third-order development while shrinkage was linear (p < 0.001). The developed models for drying time t(dr) (R-2 = 0.99, p < 0.001), Total Color Difference DE (R-2 = 0.95, p < 0.001), and shrinkage S (R-2 = 0.68, p < 0.05) illustrate high interdependencies of the factors involved for the quality criteria studied. Throughout the parameter space investigated, increasing air velocity was shown to have a positive effect on the quality criteria investigated.


Keywords
Color, CVS, Food drying, Image analysis, Process optimization, Shrinkage


Authors/Editors

Last updated on 2020-17-08 at 10:36