ABSTRACT

The effect of temperature and pre-treatment on drying kinetics and color parameters of apricot was investigated. The apricots were dried at 50, 60, 70, and 80°C and constant air velocity of 2.0 m/s in cabinet dryer. Sodium metabisulfite solution (8%, w/w) was applied to 10 min prior to drying process. It was observed that both the drying temperature and the pre-treatment affected the drying and color parameters. The drying times of pre-treated samples were 6.49–20% shorter than those of control samples. To select the most appropriate thin-layer drying model for drying treatments, 10 mathematical drying models were fitted to the experimental data. Midilli & Kucuk model satisfactorily described the drying kinetics of SMB and control apricots. Effective moisture diffusivity ranged from 6.85 × 10⁻¹⁰ to 2.10 × 10⁻⁹ m²/s for control, between 7.83 × 10⁻¹⁰ and 2.49 × 10⁻⁹ m²/s for SMB samples calculated using the Fick’s second law. Activation energy was estimated by using an Arrhenius type equation and found to be 34.25 kJ/mol and 35.39 kJ/mol control and SMB samples, respectively.

摘要

研究了温度和预处理对杏干燥动力学和颜色参数的影响。在橱柜干燥机中，将杏子分别在50、60、70和80℃下以2.0 m / s的恒定风速干燥。在干燥过程之前，将偏亚硫酸氢钠溶液（8％，w / w）施加至10分钟。观察到干燥温度和预处理均影响干燥和颜色参数。预处理样品的干燥时间比对照样品的干燥时间短6.49–20％。为了选择最合适的薄层干燥模型进行干燥处理，将10个数学干燥模型拟合到实验数据中。Midilli＆Kucuk模型令人满意地描述了SMB和对照杏的干燥动力学。有效水分扩散率范围为6.85×10 ^-10至2.10×10^-9米² / s的控制，7.83之间×10 ^-10和2.49×10 ^-9米² / s的用于使用菲克第二定律计算SMB样品。使用Arrhenius型方程估算活化能，发现对照和SMB样品的活化能分别为34.25 kJ / mol和35.39 kJ / mol。