In this work, the effect of drying conditions on pear slices' physicochemical properties was determined. The factors investigated were drying temperature, air velocity, and addition of ascorbic acid. An analysis of variance indicated that the factors affected (P ≤ .05) the response variables significantly. The lowest drying time resulted at 60 C, 3 m s −1 , at 0%, and 1% of ascorbic acid concentration. At these drying conditions, the final moisture content in pear samples was 0.14 g H 2 O g d s −1 . The water activity of the pear samples was in the range from 0.27 to 0.39. A low value of 6.36 of color difference was obtained at 50 C, 1 m s −1 , and 0% of ascorbic acid. During the drying process, the lightness in pear samples increases as the air velocity and the drying temperature increases. The highest hue values (from 54.66 to 63.27 ) resulted in dried pear samples without ascorbic acid; therefore, the dried pear slices tended to yellowness. Chroma results ranged from 19.51 to 21.41 and from 14.96 to 19.16 in pear slices with and without ascorbic acid. Therefore, the color of the pear slices resulted in grayish-yellow. An increment in sugar content was observed from an initial value of 18 Brix to values from 37.5 to 48.7 Brix. This behavior is because the sugar core is concentrated in large amounts during the drying process as the residual water content decreases.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.
hi@scite.ai
10624 S. Eastern Ave., Ste. A-614
Henderson, NV 89052, USA
Copyright © 2024 scite LLC. All rights reserved.
Made with 💙 for researchers
Part of the Research Solutions Family.