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Refractance Window Drying of Apple Slices: Mass Transfer Phenomena and Quality Parameters.

Deependra, Rajoriya and Sandhya, R. Shewale and Umesh Hebbar, H. (2019) Refractance Window Drying of Apple Slices: Mass Transfer Phenomena and Quality Parameters. Food and Bioprocess Technology, 12. pp. 1646-1658. ISSN 1935-5130

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Abstract

ThepresentstudyinvestigatestheeffectofRefractanceWindow(RW)dryingatdifferenttemperatures(60°C,70°C,80°C,and 90°C)ondryingcharacteristicsandqualityofappleslicesanditscomparisonwithhotair(HA)drying.ResultsshowedthatRW dryingrequiresashortertime(~25–37.5%)ascomparedtoHAdryingundersimilarconditionsofdrying.Also,RWdryingat90 °C resulted in higher retention of ascorbic acid (96%), without any significant change in color (ΔE = 5.5), compared to freeze drying.ThemicrostructureanalysisshowedporousstructureinRW-driedslicesascomparedtoHA-driedones.Theinfluenceof drying conditions on moisture diffusion was estimated using Fick’s, anomalous diffusion, and Dincer and Dost models. The valuesofmoisturediffusivity(from 2.75×10−9 to1.14×10−8 m2 s−1) obtainedwiththeDincer andDostmodel werehigherfor RWascomparedtoHAandalsowerehigherwithrespect toother modelsemployed. AnomalousdiffusionandDincerandDost models showed excellent agreement (R2 > 0.989) between experimental and predicted moisture ratios. This study showed that RW drying could effectively be used to dry thin layers of heat-sensitive fruits such as apple in a shorter time with better product quality as compared to HA drying.

Item Type: Article
Uncontrolled Keywords: Refractance Window drying .Dincer and Dost model .Anomalous diffusion model .Apple .Microstructure .Ascorbic acid
Subjects: 600 Technology > 08 Food technology > 24 Fruits > 01 Apple
600 Technology > 08 Food technology > 06 Preservation and Storage > 02 Drying and Dehydration
Divisions: Food Engineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 27 Feb 2020 10:40
Last Modified: 27 Feb 2020 10:40
URI: http://ir.cftri.com/id/eprint/14221

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