The effects of drying conditions on moisture transfer and quality of pomegranate fruit leather (pestil)

Production and preference mapping of persimmon fruit leather: An optimization study by Box–Behnken

“…There are many studies on fruit drying (Doymaz, Karasu, & Baslar, ; Ju et al, ; López, Vega‐Gálvez, Rodríguez, Uribe, & Díaz, ; Mahjoorian et al, ; Simpson et al, ; Singh, Guizani, Al‐Alawi, Claereboudt, & Rahman, ) and leather production (Ahmad, Shafi'i, Hassan, Rajab, & Othman, ; Al‐Hinai et al, ; Azeredo et al, ; Basha, Swamy, Ramu, & Sreenivas, ; Chen & Martynenko, ; Domingo & Austria, ; Huang & Hsieh, ; Man & Sin, ; Patil, Shere, Sawate, & Mete, ; Phimpharian et al, ; Roknul Azam, Zhang, Law, & Mujumdar, ; Tontul & Topuz, ; Tontul & Topuz, ; Vatthanakul et al, ; Yılmaz, Yüksekkaya, Vardin, & Karaaslan, ) focusing on drying methods, conditions and kinetics, quality properties of final product. The effects of drying conditions (convective drying, sun drying, osmotic dehydration, and blanching) and parameters (drying temperature and velocity, product thickness and relative humidity) on drying kinetics of persimmon fruit were investigated by Kim et al (), Cárcel, García‐Pérez, Riera, and Mulet (), Doymaz (), Hanif et al (), Demiray and Tülek ()), and Sampaio et al ().…”

Effect of Various Drying Methods on Drying Time and Quality of Pomegranate (Punica granatum L.) Arils

“…Anthocyanin content was significantly affected by drying method, drying temperature and product thickness reported by Yilmaz et al, (2015). Bchir et al, (2012) investigated the drying of pomegranate seeds at 40°, 50° and 60°C with air velocity of 2 m/s.…”

“…Sample dried in mechanical cabinet dryer took 10h time to dry with lowest moisture content (9%) and highest total soluble solids (39.6° Brix). Yilmaz et al, (2015) found that fastest drying of pomegranate leather was completed in vacuum dryer followed by cabinet dryer and open air drying. The drying process in cabinet dryer was completed in 35 min at 70°C for the samples at 1 mm and 60 min and 65 min for 2 and 3 mm samples, respectively, at the same temperature level.…”

Analysis of cube sugar drying in a convective dryer

“…There are lots of studies which deal with the drying of fruits and vegetables as well as other food (industrial) materials in a convective dryer. The examples of these studies of drying process were presented for onion in Sarsavadia et al (1999), mulberry in Doymaz (2004), kiwi in Kaya et al (2008), pomegranate in Yilmaz et al (2015), or also natural non-food materials such as clay in Silva et al (2013). Besides the experimental work to assess drying curves, the author applied simple mathematical models to describe a drying process as published by Akosman (2004), or applied more complicated models based on the numerical solution of physical models, see Akosman (2004), Demir et al (2007), Kaya et al (2008), and Silva et al (2013).…”

“…mass transfer coefficients or effective diffusion coefficient. The sensory and nutritional properties especially of food materials are also observed during or after a drying process (Yilmaz et al 2015;Zhao et al 2015). The industrial sugar production has had a long history in the Czech Republic.…”