Evaluation of the Changes in Thermal, Qualitative, and Antioxidant Properties of Terebinth (Pistacia atlantica) Fruit under Different Drying Methods

Abstract

This study aims to investigate the effect of different drying methods on the thermal, qualitative, and antioxidant properties and pH of terebinth. To perform the experiments in this study, the hot air (HA), infrared (IR), microwave (MW), hot air–infrared (IR–HA), and hot air–microwave drying (MW–HA) methods were considered. The results showed that the minimum drying time was obtained by the hot air–microwave (MW–HA) method. However, the lowest specific energy consumption (SEC) and the highest energy efficiency (ηe) were obtained by the MW method. Considering the color criteria, the best method was obtained by the MW–HA method. The highest amount of rehydration ratio (RR) and the lowest shrinkage (Sb) of the dried terebinth samples were obtained using the MW dryer compared with other drying methods. The MW and MW–HA methods resulted in higher contents of total phenol content (TPC), total flavonoid content (TFC), and antioxidant capacity (AntiOX) than other methods. According to the results of this study, the most effective drying method for terebinth was determined to be the MW and MW-HA methods.

Optimization and Prediction of the Drying and Quality of Turnip Slices by Convective-Infrared Dryer under Various Pretreatments by RSM and ANFIS Methods

“…Moreover, it destroyed the product texture and formed channels with larger diameters, thus preventing the surface from hardening, hence accelerating the free water evaporation. D eff will decrease as a result of a decline in the drying time [ 33 ]. Similar results were reported by other researchers for cranberry snacks [ 17 ], blackberry [ 30 ], and okra [ 42 ].…”

Combined Hot Air, Microwave, and Infrared Drying of Hawthorn Fruit: Effects of Ultrasonic Pretreatment on Drying Time, Energy, Qualitative, and Bioactive Compounds’ Properties

“…In addition, Szadzińska et al [ 46 ] reported that dried beetroot resulting from microwave–hot-air drying with ultrasonic pretreatment had fewer color changes than drying with the microwave–hot-air, hot-air, and hot-air with ultrasonic pretreatment methods. The infrared–hot-air drying further darkened the color of hawthorn fruit compared to the infrared–hot-air drying with ultrasonic pretreatment, where the dark color after the drying process was due to the fact of chlorophyll degradation [ 47 ].…”

Thermodynamic and Quality Performance Studies for Drying Kiwi in Hybrid Hot Air-Infrared Drying with Ultrasound Pretreatment

“…The results of this study are consistent with the results published by other researchers. The energy efficiency values for drying chamomile in hot air dryers ranged between 1.91% and 6.76% [44], for apple slices between 2.87% and 9.11% [46], for Pistacia atlantica in a hot air dryer equal to 5.65% [47], and for peppermint leaves in a hot air dryer with ultrasonic pretreatment varying between 1.41% and 3.69% [12]. Albini et al obtained the drying efficiency and energy efficiency for barley drying in a hot air dryer ranging 8%- Increasing the ultrasonic radiation time from 0 (control sample) to 30 min significantly decreased the SEC (p < 0.05), because with increasing the ultrasonic pretreatment time, the product texture is more destroyed and the hard layer does not form in the product during the drying process, and thus, the product dries faster, and consequently, the SEC in the dryer is reduced [45].…”

“…The results of this study are consistent with the results published by other researchers. The energy efficiency values for drying chamomile in hot air dryers ranged between 1.91% and 6.76% [44], for apple slices between 2.87% and 9.11% [46], for Pistacia atlantica in a hot air dryer equal to 5.65% [47], and for peppermint leaves in a hot air dryer with ultrasonic pretreatment varying between 1.41% and 3.69% [12]. Albini et al obtained the drying efficiency and energy efficiency for barley drying in a hot air dryer ranging 8%-17.4% and 24%-34.2%, respectively [48].…”