Original research article
Drying of Idared Apples Cut Into Cubes
1998, 63 (4) p. 251-255
Nadica Dobričević, Tajana Krička
Abstract
The results of convective drying of Idared apples are presented in this paper. After washing and cleaning, the fruits were cut into 8 mm cubes and then immersed into a 0.1 percent solution of L-ascorbic acid to prevent enzymatic browning.
At the beginning of convective drying, the air temperature varied from 80 to 98 0 C, while in the end it was 50 to 68 0 C. The air speed of 2.0 m/s and the drying time of 160 minutes for 250.0 g sample produced satisfactory results in organoleptic characteristics and rehydration ratios of the investigated dried samples.
The drying curves (water content during drying) for all the samples were modelled by the following polinomial regression:
y = 89.408 - 0.945 x + 0.003 x 2 ,
where:
y - water content (%wb);
x - drying time (min)
with r = -0,998; R 2 = 0.995.
Testing of veriations in the drying curves of the investigated samples showed no statistically significant differences, with the probability of 99.99%.
Keywords
cubes, convection, drying, Idared
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