Drying kinetics and quality properties of Mellaki (Pyrus communis L.) pear slices dried in a novel vacuum-combined infrared oven


Topuz F. C., Bakkalbaşı E., Aldemir A., Cavidoğlu İ.

Journal of Food Processing and Preservation, vol.46, no.10, 2022 (SCI-Expanded) identifier

  • Publication Type: Article / Article
  • Volume: 46 Issue: 10
  • Publication Date: 2022
  • Doi Number: 10.1111/jfpp.16866
  • Journal Name: Journal of Food Processing and Preservation
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, Aquatic Science & Fisheries Abstracts (ASFA), Biotechnology Research Abstracts, Business Source Elite, Business Source Premier, CAB Abstracts, Compendex, Food Science & Technology Abstracts, INSPEC, Veterinary Science Database
  • Hakkari University Affiliated: Yes

Abstract

In a specially designed infrared oven equipped with a two-way infrared heating and vacuum pump systems, the effects of drying parameters (100–300 W infrared powers and 100–250 mmHg vacuum pressures) on drying kinetics and quality properties of pear slices were comprehensively studied. The samples dried at 300 W had high HMF values (12.73–95.68 mg/kg d.m). The highest sensory scores were observed in pear slices dried at 300 W and 250 mmHg. Six different mathematic models were taken into account to analyze the drying characteristics of pear slices, with the Wang and Singh model (R2 = 0.9996, χ2 = 0.0004, and RSME = 0.0062) presenting the best prediction of the drying behavior. The effective moisture diffusivity values were 1.1829–4.6684 × 10−8. The activation energies for 100 and 250 mmHg vacuum applications were 44.21 and 43.89 kJ/mol, respectively. It was concluded that a vacuum-combined infrared dryer (300 W, 250 mmHg) could be a fast and economic method for drying pear slices. Novelty impact statement: A combination of 300 W infrared power and 250 mmHg vacuum pressure was the fastest combination for the drying of pear slices and gave the highest score in sensory evaluation. The Wang & Singh model exhibited the best results in fitting the experimental data. As a result, the vacuum-combined infrared technology was improved the drying efficiency and quality of dried pear.