Study of the Drying Kinetics of Pears from cultivar D. Joaquina (original) (raw)

Kinetics of Convective Drying and Quality of Pears Cultivars Conference, Lucas, Abate

Bulletin of University of …, 2012

The objective of this study is the kinetics process of drying of the pears cv. Conference, cv. Abate and cv. Lucas with a laboratory dryer, in order to identify at which level of humidity the maximum speed of evaporation is achieved and at which level of temperature and humidity pears slices begin to change (colour and shape) and to determine which one of the three tested varieties offers the best properties for drying, which will ensure that the final product is technologically and organoleptically the most acceptable. Drying parameters were the same for all three varieties: 2 hours at air temperature 90 o C, 2 hours at air temperature 80 o C, 2 hours at air temperature 70 o C and 2 hours at air temperature 60 o C. The results showed that the sample of the cv. Conference has undergone the least oxidation process, rounded edges and shriveled slices, and samples of the cv Lucas showed the worst results. Following the drying process of all three varieties, it can be concluded that the cultivars Abate and Conference achieved the lower evaporation speed, unlike the cv. Lucas. The cultivars Conference and Abate have attained consistent drying and in this way the technological process was finished with a smaller temperature, resulting in a better quality of the final product.

Influence of Temperature and Geometry in the Kinetics of Drying Pears

2012

Pears are very perishable fruit because of its high moisture content (77 – 89%). Drying is one of the practices used in the food industry to maintain quality of the final product for a period of time. The purpose of this research was to study the drying process parameters of Rochas pears variety regarding the way of partitions (slices, cubes, rings) and drying agent temperatures. Research has been carried out, with the help of a drying plant for different working conditions. The parameters of drying agent was 60° C and 70° C, the initial air humidity was 40 – 45 %, the time being set so that at the end of the drying process, the moisture content had the value of 12 to 15 %. Drying data were determined using a vertical laboratory dryer for the horticultural products and adjusted with a mathematical model. The results showed that the dividing method of pears influenced the drying process and its duration. Pears divided as cubes and dried at 70° C, reached 14 % humidity earlier than di...