Drying and rehydration kinetics of peeled and unpeeled green apple slices (Granny Smith cv)

RIVEROS GOMEZ, MATHIAS; BALDAN, YANINA; ROMAN, MARÍA CELIA; FABANI, MARÍA PAULA; MAZZA, GERMÁN; RODRIGUEZ, ROSA

JOURNAL OF ENVIRONMENTAL SCIENCE AND HEALTH. PART B - PESTICIDES, FOOD CONTAMINANTS, AND AGRICULTURAL WASTES

TAYLOR & FRANCIS INC

Lugar: Londres; Año: 2022 vol. 57 p. 835 - 847

0360-1234

In this work, the kinetics of drying and rehydration of green appleslices peeled and unpeeled (Granny Smith cv) were studied. The apple sliceswere dried at 50, 60, and 70 ºC, and after that, rehydrated at ambient andboiling temperature. The drying kinetics were adjusted with the Dincer and Dostmodel, giving a good fit. Effective diffusivity and the convective mass transfercoefficient were also determined, both coefficients increase with dryingtemperature, being 1.25ₓ10-9 m2 s-1and 9.53ₓ10-7 m2 s-1 the highest valuesobtained for the peeled apple slices respectively. Peleg and Weibull models were adjusted to the rehydration experimentaldata obtaining a good fit (R2 > 0.99). Deff valuesincrease significantly with rehydration temperature but take similar valuesbetween peeled and unpeeled samples. Acidity, pH,moisture content, solid soluble content, and equivalent diameter weredetermined to compare the fresh apple slices with those after dehydration andthe post-rehydration process. The apple slices rehydrated at boilingtemperature better preserved the characteristics of fresh samples due to theshort immersion times in water, no significant differences were observedbetween peeled and unpeeled apples. According to the results, it is convenientto dry the apple slices unpeeled at 70 °C and rehydrate them at Tb