Optimization of An Industrial Process for Drying Apricots of the Canino Variety

Abstract

Purpose: This study aims at optimizing a process for apricot fruit drying, in order to understand the effects and interactions of the studied parameters, namely the concentration of sodium metabisulfite, the soaking time, the temperature, and the air flow. Theoretical Framework: The theoretical foundation relating to the different forms of water (free or bound). Water removal mechanisms are cited, providing a solid basis for understanding the drying phenomenon. Method: The experimental methodology adopted for this research study includes an optimization method based on the use of experimental design. The design developed was based on 16 experiments duplicated twice. The response functions (Y) are alteration percentage (Yalt) and the residual water contents (Yhum). Results and Discussion: The obtained results revealed that the soaking time and the air flow rate are determining factors in the drying of apricots. The theoretical framework cited above supports the obtained results. These findings agree with those reported in the literature. Research Implications: This practical study is well supported by theoretical concepts that highlight the laws of transfer of matter and energy. This research has shown the possibility of automating the drying process. The realization of this process will provide Morocco with competition to establish its place on the market. Originality/Value: This study contributes to the database on fruit drying in Morocco, which does not produce any quantity of industrial dried apricots. The development of a dryer is currently possible. The relevance and value of this research are demonstrated by the practical and purely academic theoretical studies.