Modelling of nectarine drying under near infrared – Vacuum conditions

Abstract

Nectarine (Prunus persica) is smooth-skinned peach of the rosaceae family, known for more than 2000 years and grown throughout the warmer temperate regions of both the northern and southern hemispheres.In tree shape and leaf characteristics the peach and nectarine are indistinguishable, but nectarine fruits look more like plums than peaches because of the smooth skin. The stones and kernels of the two fruits are alike in appearance. Nectarines have red, yellow or white fl esh and source of fi ber, iron, calcium, magnesium, phosphorus, zinc, copper, glucose and vitamin B 1 , B 2 , B 3 , B 6 , C and E (Balch, 2003). Nectarine is one of MODELLING OF NECTARINE DRYING UNDER NEAR INFRARED -VACUUM CONDITIONSBehnam Alaei, Reza Amiri Chayjan ABSTRACTBackground. Drying of nectarine slices was performed to determine the thermal and physical properties in order to reduce product deterioration due to chemical reactions, facilitate storage and lower transportation costs. Because nectarine slices are sensitive to heat with long drying period, the selection of a suitable drying approach is a challenging task. Infrared-vacuum drying can be used as an appropriate method for susceptible materials with high moisture content such as nectarine slices. Material and methods. Modelling of nectarine slices drying was carried out in a thin layer near infraredvacuum conditions. Drying of the samples was implemented at the absolute pressures of 20, 40 and 60 kPa and drying temperatures of 50, 60 and 70°C. Drying behaviour of nectarine slices, as well as the effect of drying conditions on moisture loss trend, drying rate, effective diffusion coeffi cient, activation energy, shrinkage, colour and energy consumption of nectarine slices, dried in near infrared-vacuum dryer are discussed in this study. Six mathematical models were used to predict the moisture ratio of the samples in thin layer drying.Results. The Midilli model had supremacy in prediction of nectarine slices drying behaviour. The maximum drying rates of the samples were between 0.014-0.047 g water /g dry material ·min. Effective moisture diffusivity of the samples was estimated in the ranges of 2.46·10 -10 to 6.48·10 -10 m

Modelling of drying kinetics and comparison of two processes: forced convection drying and microwave drying of celery leaves (Apium graveolens L.)

“…The Ea values obtained when convective drying fall within the general range defined previously (Aral and Bese, 2016;Kaveh and Amiri Chayjan, 2017), which is 12.7 to 110 kJ/mol, determined for fruit and vegetables, and they are comparable to values reported in the literature, although the drying conditions are different. They are all particularly comparable to values in the range of 31.28 and 35.23 kJ/mol for the drying of nectarine slices at temperatures ranging from 50 to 70 °C (Alaei and Chayjan, 2015) and values of 31.94 and 34.49 kJ/mol for seeds of squash at temperatures of 50 and 80 °C, respectively (Chayjan et al, 2013), and those of melon sheaths varying between 27.6 and 45.3 kJ/mol (Golpour et al, 2016). These values are also similar to those (31.19 kJ/mol) obtained during the drying of tomato slices at 50-70 ⁰C (Azeez et al, 2017), mango ginger (32.6 kJ/mol) at 40-70 °C (Murthy and Manohar, 2014), unripe Cardaba banana (38.46 kJ/mol) at 50-70 °C (Olawoye et al, 2017), potato variety Golden delicious (35.3 kJ/mol) at 30-60 °C (Cruz et al, 2014) and pumpkin (33.74 kJ/mol) at 30-70 °C (Guiné et al, 2011).…”

Infrared Drying and Effective Moisture Diffusivity of Apricot Halves: Influence of Pretreatment and Infrared Power

“…model has also been suggested by others to describe the infrared drying of tomato by‐products (Celma et al . ) and nectarine (Alaei and Chayjan ).…”

“…This trend provides extra evidence for the suitability of the model to forecast the drying characteristics of apricot halves. The Midilli et al model has also been suggested by others to describe the infrared drying of tomato by-products (Celma et al 2008) and nectarine (Alaei and Chayjan 2015).…”

Effects of hot air, vacuum infrared, and vacuum microwave dryers on the drying kinetics and quality characteristics of orange slices

“…The values of ΔE, which expresses the total color change of orange slices after drying, varied between 6.33 and 14.72, and the effect of three drying methods on ΔE values was found to be statistically significant (p < 0.05). The ΔE values raised from 7.46 to 8.89, because of the increasing temperature of VID from 50 to 70 C. Alaei and Chayjan (2015) identified that the increase in the ΔE values of dried nectarine due to the increasing temperature of the VID from 50 to 70 C. The highest ΔE values of dried orange slices using different methods was detected in the TD groups, while the lowest content was detected in the VMD groups. In another study, the difference between ΔE values of strawberries dried using the VMD (5.76) and…”