Application of Different Drying Techniques on Peach Puree

Authors : Ahmet POLAT, Onur TAŞKIN, Nazmi İZLİ

Pages : 211-218

Doi:10.15832/ankutbd.595857

View : 21 | Download : 11

Publication Date : 2021-06-04

Article Type : Research Paper

Abstract :In this study, six various applications were performed to dry peach puree using methods of convective drying insert ignore into journalissuearticles values(CD);, microwave drying insert ignore into journalissuearticles values(MW1, MW2 and MW3); and combined convective-pulsed microwave drying insert ignore into journalissuearticles values(CD+MW2 and CD+MW3);. Effect of drying on time, color, pH, Brix and micrographs were evaluated. The data of total drying time revealed that the maximum value was belonged to “CD” insert ignore into journalissuearticles values(220 min);. The minimum value was obtained by “MW1” insert ignore into journalissuearticles values(10 min);. By comparison of total color change insert ignore into journalissuearticles values(ΔE);, the highest values were achieved with “CD+MW3”, whereas the lowest values were achieved with “MW2”. Under all drying applications, the maximum pH and Brix changes were observed with “CD+MW2”. From the microstructure, the samples to which the microwave method was applied displayed a collapsed structure as to the sample dried by the convective method.
Keywords : Drying time, pH, brix, color, SEM