This study aimed to determine the effects of osmotic dehydration on the kinetics of hot air drying of apricot halves under conditions that were similar to the industrial ones. The osmotic process was performed in a sucrose solution at 40 and 60 °C and concentrations of 50% and 65%. As expected increased temperatures and concentrations of the solution resulted in increased water loss, solid gain and shrinkage. The kinetics of osmotic dehydration were well described by the Peleg model. The effective diffusivity of water 5.50–7.387 × 10⁻⁹ m²/s and solute 8.315 × 10⁻¹⁰–1.113 × 10⁻⁹ m²/s was calculated for osmotic dehydration. Hot air drying was carried out at 40, 50, and 60 °C with air flow velocities of 1.0 m/s and 1.5 m/s. The drying time shortened with higher temperature and air velocity. The calculated effective diffusion of water was from 3.002 × 10⁻¹⁰ m²/s to 1.970 × 10⁻⁹ m²/s. The activation energy was sensitive to selected air temperatures, so greater air velocity resulted in greater activation energy: 46.379–51.514 kJ/mol, and with the osmotic pretreatment, it decreased to 35.216–46.469 kJ/mol. Osmotic dehydration reduced the effective diffusivity of water during the hot air drying process. It also resulted in smaller shrinkage of apricot halves in the hot air drying process.

中文翻译：

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渗透脱水对杏半干热风干燥的影响：干燥动力学，传质和收缩

这项研究旨在确定在与工业条件相似的条件下，渗透脱水对半杏热风干燥动力学的影响。渗透过程在蔗糖溶液中于40和60°C，浓度分别为50％和65％的条件下进行。如预期的那样，温度和溶液浓度的增加导致水分流失，固体增加和收缩增加。渗透脱水的动力学由Peleg模型很好地描述。水的有效扩散率5.50–7.387×10 ^-9 m ² / s和溶质8.315×10 ^-10 –1.113×10 ^-9 m ²计算渗透脱水的/ s。热风干燥在40、50和60℃下进行，气流速度分别为1.0 m / s和1.5 m / s。随着温度和风速的增加，干燥时间缩短。计算出的水的有效扩散为3.002×10 ^-10 m ² / s至1.970×10 ^-9 m ² / s。活化能对选定的空气温度敏感，因此较高的风速会导致较高的活化能：46.379–51.514 kJ / mol，并且在进行渗透预处理后，其降低至35.216–46.469 kJ / mol。渗透脱水降低了热风干燥过程中水的有效扩散率。在热风干燥过程中，这也导致杏半部分的收缩变小。