Influence of Different Parameters on the Drying Kinetics While Making Apple Snack with Microwave

Abstract

Dehydration is a very frequently used method of fruits preservation since it is responsible for the reduction of the product moisture content which greatly retards microbial and chemical deterioration. The objective of this work was investigated combined effect of the application of dip concentration ratio and apple skin on the drying kinetics during microwave drying. Lutz Golden apples were used as test material. Pretreated and non-pretreated samples were dried in a microwave oven at 350watt. The moisture content of the sample at intermediate drying stages was calculated from the weigh lost during drying. The shortest drying times were obtained from pre-treated samples with 1:6 dipping concentration ratios [ascorbic acid (0.3% w/v) and citric acid (0.1% w/v)] and without skin.

A mathematical relation was studied between the moisture content of pretreated and non-pretreated apple slices and time drying period. Different mathematical models were evaluated in the kinetics research.