Application of Different Drying Techniques on Peach Puree

Year 2021, Volume: 27 Issue: 2, 211 - 218, 04.06.2021

Ahmet Polat , Onur Taşkın , Nazmi İzli

https://doi.org/10.15832/ankutbd.595857

Cited By: 1

Abstract

In this study, six various applications were performed to dry peach puree using methods of convective drying (CD), microwave drying (MW1, MW2 and MW3) and combined convective-pulsed microwave drying (CD+MW2 and CD+MW3). Effect of drying on time, color, pH, Brix and micrographs were evaluated. The data of total drying time revealed that the maximum value was belonged to “CD” (220 min). The minimum value was obtained by “MW1” (10 min). By comparison of total color change (ΔE), the highest values were achieved with “CD+MW3”, whereas the lowest values were achieved with “MW2”. Under all drying applications, the maximum pH and Brix changes were observed with “CD+MW2”. From the microstructure, the samples to which the microwave method was applied displayed a collapsed structure as to the sample dried by the convective method.

Keywords

Drying time, pH, brix, color, SEM

Supporting Institution

Research Foundation of Bursa Uludag University

Project Number

OUAP(Z)-2017/1

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