Journal articles: 'Apple drying'

1

Sjöholm, I., and V. Gekas. "Apple shrinkage upon drying." Journal of Food Engineering 25, no. 1 (January 1995): 123–30. http://dx.doi.org/10.1016/0260-8774(94)00001-p.

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2

Wu, Yali, and Dongguang Zhang. "Pulsed electric field enhanced freeze-drying of apple tissue." Czech Journal of Food Sciences 37, No. 6 (December 31, 2019): 432–38. http://dx.doi.org/10.17221/230/2018-cjfs.

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The influence of pulsed electric field (PEF) on freeze-drying of apple tissue was investigated. The freeze-drying was performed with different parameters of PEF treatment, and PEF treatment on the drying characters, microstructure, rehydration ratio, effective diffusion coefficient and hardness of apple tissue were discussed separately. The results indicated that PEF utilization as a pretreatment of apples enhances the drying process. The drying time was shortened by 17.73% at most, specific energy consumption decreased by 24.74% at most, and the rehydration ratio was improved by 65.22% at most for PEF treatment samples respectively, compared with the untreated samples. The effective diffusion coefficients varied from 2.60 × 10−8 m2/s to 4.20 × 10−8 m2/s for PEF pretreated samples, and was 2.40 × 10−8 m2/s for untreated samples drying at 75°C, the hardness of the untreated apple tissue was about 144.4 N which was decreased to 39.5–115.0 N after PEF treatment.

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3

Ramaswamy, H. S., K. V. Lo, and M. S. Bains. "Tray Drying of Apple Puree." Canadian Institute of Food Science and Technology Journal 21, no. 4 (October 1988): 369. http://dx.doi.org/10.1016/s0315-5463(88)70948-7.

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4

Nowak, Dorota, and Piotr P. Lewicki. "Infrared drying of apple slices." Innovative Food Science & Emerging Technologies 5, no. 3 (September 2004): 353–60. http://dx.doi.org/10.1016/j.ifset.2004.03.003.

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5

Krokida, M. K., C. T. Kiranoudis, Z. B. Maroulis, and D. Marinos-Kouris. "DRYING RELATED PROPERTIES OF APPLE." Drying Technology 18, no. 6 (July 2000): 1251–67. http://dx.doi.org/10.1080/07373930008917775.

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6

Bains, M. S., H. S. Ramaswamy, and K. V. Lo. "Tray drying of apple puree." Journal of Food Engineering 9, no. 3 (January 1989): 195–201. http://dx.doi.org/10.1016/0260-8774(89)90040-x.

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7

Kalashnikov, G. V., and E. V. Litvinov. "Prospects of improving technologies for apple raw materials processing." Proceedings of the Voronezh State University of Engineering Technologies 84, no. 1 (January 18, 2022): 86–92. http://dx.doi.org/10.20914/2310-1202-2022-1-86-92.

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A resource-saving technology for processing apples, including the main production of finished dried products in the form of dried apples, apple chips, apple semi-finished products and additional production based on secondary raw materials recovery from the main production, were proposed in the work. The possibility of using of secondary raw materials from the apples industrial processing to obtain natural products that allows to make the main manufacture of dried apple products as efficient as possible was studied by the authors. The main directions of apples and secondary apple raw materials processing were considered in the work. The technological scheme of the line for apples and their wastes processing based on dehydration and moisture-thermal processing of components, taking into account the specifics of the production of dried fruits, chips and their semi-finished products, was proposed in the course of this study. The main production line for the manufacture of dried apples, apple chips and apple semi-finished products was designed. The resource-saving technological scheme of the dried apple and apple chips production line includes a washing machine, an inspection conveyor, a calibrator, a machine for seeds removing and a device for cutting fruits into chips, a sulfitator, a combined continuous toroidal apparatus for wet-heat treatment, divided into sections for raw materials heating, convective drying , preliminary hydrothermal treatment between sections of microwave drying and dried product cooling and a filling and packaging machine. Taking into account the type of raw materials, a set of equipment from a drum machine with a washing unit and a multifunctional plant with raw materials crushing and seeds separation was provided in the line. The recirculation circuit, the feedstock heating, the steam and condensate used after drying in a closed circuit were used to create an energy-saving technology for the finished product manufacturing. The line consists of modular blocks and is reconfigured depending on the type of dried apples or apple chips obtained based on the developed resource-saving scheme and combined convective microwave drying of raw materials.

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8

Akpinar, E. K., A. Midilli, and Y. Bicer. "Thermodynamic analysis of the apple drying process." Proceedings of the Institution of Mechanical Engineers, Part E: Journal of Process Mechanical Engineering 219, no. 1 (February 1, 2005): 1–14. http://dx.doi.org/10.1243/095440805x6991.

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This paper is concerned with thermodynamic analysis of the process of single-layer drying of apple slices by means of a cyclone-type dryer. Using the first law of thermodynamics, energy analysis was performed to estimate the ratios of energy utilization throughout the drying process. Exergy analysis was carried out to determine exergy losses during the drying process by applying the second law of thermodynamics. It was concluded that the exergy losses increased with increasing energy utilization in both trays and the drying chamber. Values of the energy utilization ratio (EUR) of the drying chamber varied in the range 0−41.64 per cent depending on the drying conditions. The most exergy losses took place on the first tray (EUR = 0−21.06 per cent) during the drying of apple slices. It is emphasized that apple slices are sufficiently dried in the range 60−80°C with 20−10 per cent relative humidity and a drying air velocity of 1.5 m/s over a 3.33−5.33 h period in spite of exergy losses of 0−1.243 kj/s (EUR = 0−34.72 per cent).

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9

Ozgen, Filiz. "Comparing the drying characteristics of apple and kiwi fruits." Thermal Science 25, Spec. issue 2 (2021): 327–31. http://dx.doi.org/10.2298/tsci21s2327o.

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In this study, the effects of drying air velocity on the organic apple and kiwi fruits that were sliced in same sizes were experimentally examined in a convective type dryer. In order to examine the effect of drying air velocity to drying process, drying air at 45?C and 10% relative humidity was applied to kiwi and apple fruit samples sliced in 4 mm thickness at 0.5, 1.0, and 1.5 m/s drying air velocities. It was observed from the experimental results that drying air velocity has a significant effect on the total drying time. The drying time of apple and kiwi slices under these conditions varied between 150-360 minutes. The lowest drying time (150 minutes) was obtained at 1.5 m/s for the apple sample with 4 mm slice thickness, and the highest drying time (360 minutes) was obtained at 0.5 m/s for the 4 mm thick kiwi sample. Freshly collected products were successfully dried in a convective dryer at different velocities.

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10

Sun, J., X. Hu, G. Zhao, J. Wu, Z. Wang, F. Chen, and X. Liao. "Characteristics of Thin-Layer Infrared Drying of Apple Pomace With and Without Hot Air Pre-drying." Food Science and Technology International 13, no. 2 (April 2007): 91–97. http://dx.doi.org/10.1177/1082013207078525.

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Thin-layer infrared drying characteristics of apple pomace, with and without hot air pre-drying, were studied with a laboratory scale infrared dryer. Moreover, ten commonly used mathematical models were used to fit experimental data. Logarithmic model and Page model were most adequate in describing thin-layer drying of fresh and pre-treated apple pomace respectively. The values of average effective diffusivity in drying the pre-treated apple pomace were about 1.3 times of that in the fresh apple pomace with the initial moisture content of 40% (wet basis).The values of activation energy of moisture diffusion were about 30 kJ/mol for the fresh and pre-treated apple pomace respectively. Infrared drying, combined with hot air pre-drying, can save 20% of drying time to remove the same amount of remained moisture as compared to the infrared drying alone. The above findings might be used for operation of drying apple pomace.

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11

Çelen, Soner, Kamil Kahveci, and Ugur Akyol. "Single Layer Drying Behavior of Apple Slices in a Microwave Dryer." Defect and Diffusion Forum 312-315 (April 2011): 842–47. http://dx.doi.org/10.4028/www.scientific.net/ddf.312-315.842.

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In this study, the drying behaviour of single layer apple slices of 5mm thickness in a microwave dryer was investigated experimentally for four different microwave power levels (90 W, 180 W, 360 W and 600 W) and suitability of drying models available in the literature in simulating the drying behaviour of apple slices was determined by statistical analysis. The performance of these models was determined by comparing the coefficients of determination (R), reduced chi-squares (χ2) and root mean square errors (RMSE) of the models. The results show that drying time and energy consumption decreases considerably with increasing microwave power. The results also show that, among of the models proposed, the Verma et al. model gives the best fit with experimental data for all drying conditions considered. In order to determine the colour change of apple, a colour meter was also used in this study and found that L* and a* values were not significantly different from the values of the fresh apples.

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12

Çelen, Soner, and Kamil Kahveci. "Microwave drying behaviour of apple slices." Proceedings of the Institution of Mechanical Engineers, Part E: Journal of Process Mechanical Engineering 227, no. 4 (November 29, 2012): 264–72. http://dx.doi.org/10.1177/0954408912464729.

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13

Wang, J., and Y. Chao. "Drying characteristics of irradiated apple slices." Journal of Food Engineering 52, no. 1 (March 2002): 83–88. http://dx.doi.org/10.1016/s0260-8774(01)00090-5.

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14

Kaya, A., O. Aydın, and C. Demirtaş. "Drying Kinetics of Red Delicious Apple." Biosystems Engineering 96, no. 4 (April 2007): 517–24. http://dx.doi.org/10.1016/j.biosystemseng.2006.12.009.

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15

Hashinaga, F., T. R. Bajgai, S. Isobe, and N. N. Barthakur. "ELECTROHYDRODYNAMIC (EHD) DRYING OF APPLE SLICES." Drying Technology 17, no. 3 (March 1999): 479–95. http://dx.doi.org/10.1080/07373939908917547.

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16

Malezhyk, Ivan, Igor Dubkovetskiy, Halyna Bandurenko, Tetyana Levkіvska, and Ljudmila Strelchenko. "THE STUDY OF FEATURES OF CONTROL OF TECHNOLOGICAL PROCESS FOR RECEIVING THE APPLE SNACKS." EUREKA: Life Sciences 6 (November 30, 2016): 17–23. http://dx.doi.org/10.21303/2504-5695.2016.00245.

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The article is devoted to the use of modern methods of the study of vegetable raw material for apple snacks production. To establish the optimal variety of apples there was used the analysis of technological parameters that depend on their chemical composition, especially on the quantity of dry substances, sugar-acid index and food fibers content. The study of inactivation degree of oxidative enzymes and possibility to prevent the protopectin hydrolysis process allowed establish the effectiveness of preliminary preparation of apples. The research-industrial drying setting, constructed by the authors, gave a possibility to study the different drying processes at the expanse of combination of convective and thermoradiative ways of energy supply and to establish the optimal regime of apple snacks drying. This elaboration allows receive product with high organoleptic indices, shorten the drying process and lower specific energy consumption.

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17

Çetin, Necati. "MACHINE LEARNING BASED ESTIMATION OF DRYING CHARACTERISTICS OF APPLE SLICES." Current Trends in Natural Sciences 11, no. 22 (December 31, 2022): 44–52. http://dx.doi.org/10.47068/ctns.2022.v11i22.006.

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Machine learning algorithms have been usually used in food drying. These models are also effectively used for nonlinear processes such as heat and mass transfer. Estimation of drying characteristics is also important for optimizing drying conditions. Estimating of moisture rate and drying rate ensures accurate and high quality drying of the product under air-convective drying conditions. In this study, drying rate (DR) and moisture ratio (MR) were estimated in air-convective conditions with the use of drying time, moisture content (d.b.), and effective moisture diffusivity as input. In addition, two different validation methodology was performed as k-fold cross validation and train test split. In the present study random forest-RF; multilayer perceptron-MLP; and k-nearest neighbor-kNN were performed to estimate of drying rate and moisture ratio. As a result, correlation coefficients were found above 0.8500 for moisture ratio and 0.8722 for drying rate. The findings show that algorithms could be successfully applied for the estimation of drying rate and moisture ratio.

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18

Winiczenko, Radosław, Agnieszka Kaleta, and Krzysztof Górnicki. "Application of a MOGA Algorithm and ANN in the Optimization of Apple Drying and Rehydration Processes." Processes 9, no. 8 (August 16, 2021): 1415. http://dx.doi.org/10.3390/pr9081415.

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The aim of the study was to estimate the optimal parameters of apple drying and the rehydration temperature of the obtained dried apple. Conducting both processes under such conditions is aimed at restoring the rehydrated apple to the raw material properties. The obtained drying parameters allow the drying process to be carried out in a short drying time (DT) and at low energy consumption (EC). The effect of air velocity (vd), drying temperature (Td), characteristic dimension (CD), and rehydration temperature (Tr) on rehydrated apple quality was studied. Quality parameters of the rehydrated apple as: color change (CC), mass gain ratio (MG), solid loss ratio (SL), volume gain ratio (VG) together with DT and EC were taken into consideration. The artificial neural network was used for modeling of rehydrated apple quality parameters, DT, and EC. A multi-objective genetic algorithm was developed in order to optimize parameters of the drying and rehydration processes. The simultaneous minimization of CC, SL, DT, EC, and the maximization of MG and VG were considered with the following drying and rehydration processes parameters: Td: 50–70 °C, vd: 0.01–2 m/s, Tr: 20–70 °C. The best solution has been found at drying temperature 56.1 °C, air velocity 1.3 m/s, characteristic dimension 2.0 mm, and rehydration temperature 59.2 °C. This apple drying and rehydration resulted in MG = 3.51, SL = 0.57, VG = 4.77, CC = 11.2, DT = 5.4 h, EC = 159.8 GJ/kg. The parameters of apple drying and rehydration processes can be recommended for the industry application.

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19

Soni, Narotam. "Influence of Drying Temperatures on Effective Diffusivity of Custard Apple Pulp." International Journal for Research in Applied Science and Engineering Technology 9, no. VII (July 31, 2021): 3470–75. http://dx.doi.org/10.22214/ijraset.2021.37000.

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Fresh custard apple pulp was dehydrated using convective drying method to study the effect of drying temperatures on effective diffusivity of custard apple pulp. Dehydration characteristics of custard apple pulp for the convective drying experiment were studied. Moisture diffusivity (Deff) at 50, 55, 60 and 65° C temperatures was ranged from 3.20 x10-9 m2/s to 4.80 x 10-9 m2/s and activation energy was found 29.436 kJ/mol at air velocity of 2 m/s. The average drying time was decreased 16.67, 10.00 and 22.22 for per 5 °C temperature increase. It was also found that greater drying effect of 22 per cent reduction in drying time was observed for 60 to 65 °C temperature increase. During the drying experiment and data were recorded, it was found that highest drying rate during the drying process was about thrice of the average drying time. It can be deduced from the study that drying process was fast at higher temperature and as the drying temperature increased the effective moisture diffusivity was also increased.

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20

Setyopratomo, Puguh. "PEMODELAN MATEMATIK KANDUNGAN AIR PADA PENGERINGAN APEL." Sains & Teknologi 4, no. 1 (October 22, 2019): 45. http://dx.doi.org/10.24123/jst.v4i1.2293.

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Drying is one of the most significant method in food preservation. This study was conducted to investigate mathematical models of thin layer drying of apple slices. The kinetic of thin layer drying of apple slices was experimentally investigated in a hot air convective dryer. Crank solution for difusion in slab model and Lewis model for drying in thin layer were used to predict the drying profile. Drying characteristic of apple slices were determined using ambient air at 50 oC and 0,4167 m/s linier velocity. The result showed that Lewis model was more convenient for short-period drying, whereas the Crank solution model was more appropiate for long- periode drying.

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21

Tulej, Weronika, and Szymon Głowacki. "Modeling of the Drying Process of Apple Pomace." Applied Sciences 12, no. 3 (January 28, 2022): 1434. http://dx.doi.org/10.3390/app12031434.

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Understanding biological materials is quite complicated. The material apple pomace is biologically unstable has been dried under certain conditions. Modeling the pomace drying is necessary to understand the heat and mass transport mechanism and is a prerequisite for the mathematical description of the entire process. Such a model plays an important role in the optimization or control of working conditions. Modeling of the pomace drying process is difficult as apple pomace is highly heterogeneous, as it consists of flesh, seeds, seed covers, and petioles of various sizes, shapes and proportions. A simple mathematical model (Page) was used, which describes well the entire course of the drying process. This is used to control the process. In turn, complex mathematical models describe the phenomena and scientifically explain the essence of drying. Mathematical modeling of the dewatering process is an indispensable part of the design, development and optimization of drying equipment.

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22

Huang, Xiao, Yongbin Li, Xiang Zhou, Jun Wang, Qian Zhang, Xuhai Yang, Lichun Zhu, and Zhihua Geng. "Prediction of Apple Slices Drying Kinetic during Infrared-Assisted-Hot Air Drying by Deep Neural Networks." Foods 11, no. 21 (November 2, 2022): 3486. http://dx.doi.org/10.3390/foods11213486.

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The effects of temperature, air velocity, and infrared radiation distances on the drying characteristics and quality of apple slices were investigated using infrared-assisted-hot air drying (IRAHAD). Drying temperature and air velocity had remarkable effects on the drying kinetics, color, total phenol content, total flavonoid content, and vitamin C content (VCC) of apple slices. Infrared radiation distance demonstrated similar results, other than for VCC and color. The shortest drying time was obtained at 70 °C, air velocity of 3 m/s and infrared radiation distance of 10 cm. A deep neural network (DNN) was developed, based on 4526 groups of apple slice drying data, and was applied to predict changes in moisture ratio (MR) and dry basis moisture content (DBMC) of apple slices during drying. DNN predicted that the coefficient of determination (R2) was 0.9975 and 1.0000, and the mean absolute error (MAE) was 0.001100 and 0.000127, for MR and DBMC, respectively. Furthermore, DNN obtained the highest R2 and lowest MAE values when compared with multilayer perceptron (MLP) and support vector regression (SVR). Therefore, DNN can provide new ideas for the rapid detection of apple moisture and guide apple processing in order to improve quality and intelligent control in the drying process.

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23

Sabarez, H. T., J. A. Gallego-Juarez, and E. Riera. "Ultrasonic-Assisted Convective Drying of Apple Slices." Drying Technology 30, no. 9 (July 2012): 989–97. http://dx.doi.org/10.1080/07373937.2012.677083.

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24

Martynenko, Alex, and Monika A. Janaszek. "Texture Changes During Drying of Apple Slices." Drying Technology 32, no. 5 (March 13, 2014): 567–77. http://dx.doi.org/10.1080/07373937.2013.845573.

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25

Mayor, L., M. A. Silva, and A. M. Sereno. "Microstructural Changes during Drying of Apple Slices." Drying Technology 23, no. 9-11 (September 2005): 2261–76. http://dx.doi.org/10.1080/07373930500212776.

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26

Stawczyk, Jan, Sheng Li, Dorota Witrowa-Rajchert, and Anna Fabisiak. "Kinetics of Atmospheric Freeze-drying of Apple." Transport in Porous Media 66, no. 1-2 (September 1, 2006): 159–72. http://dx.doi.org/10.1007/s11242-006-9012-4.

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27

Bilbao-Sáinz, Cristina, Ana Andrés, Amparo Chiralt, and Pedro Fito. "Microwaves phenomena during drying of apple cylinders." Journal of Food Engineering 74, no. 1 (May 2006): 160–67. http://dx.doi.org/10.1016/j.jfoodeng.2005.02.028.

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28

Zlatanović, Ivan, Mirko Komatina, and Dragi Antonijević. "Low-temperature convective drying of apple cubes." Applied Thermal Engineering 53, no. 1 (April 2013): 114–23. http://dx.doi.org/10.1016/j.applthermaleng.2013.01.012.

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29

Constenla, D., A. G. Ponce, and J. E. Lozano. "Effect of Pomace Drying on Apple Pectin." LWT - Food Science and Technology 35, no. 3 (May 2002): 216–21. http://dx.doi.org/10.1006/fstl.2001.0841.

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30

Jokić, S., D. Velić, M. Bilić, J. Lukinac, M. Planinić, and A. Bucić-Kojić. "Influence of process parameters and pre-treatments on quality and drying kinetics of apple samples." Czech Journal of Food Sciences 27, No. 2 (May 25, 2009): 88–94. http://dx.doi.org/10.17221/170/2008-cjfs.

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The aim of this research was to determine the influence of the process parameters and pre-treatment methods on the quality and drying kinetics of apple samples of the Florina variety using standard analytical methods: thermo-gravimetry, rehydration, colorimetry. The Apple samples were dried in a laboratory tray drier at different temperatures (50, 60, and 70°C), airflow velocities (1.5 m/s and 2.75 m/s), and pre-treatment methods (dipping in 0.5% ascorbic acid solution; 0.3% L-cysteine solution; 0.1% 4-hexyl resorcinol solution; 0.5% sodium metabisulfite solution; mixed solution of 0.05% 4-hexyl resorcinol and 0.5% sodium metabisulfite; blanching in hot water at 85°C). According to the drying time, rehydration and colour characteristics, the optimal drying parameters found were: temperature of 60°C and airflow velocity of 2.75 m/s. The drying kinetic equations were estimated using Page’s mathematical model. The results of the estimation showed a good agreement with the experimental data. The best results were achieved when the samples were pre-treated with 4-hexyl resorcinol. Blanching in hot water resulted in a higher drying rate and higher rehydration ratio, but also in unacceptable changes in the colour appearance of the apple samples.

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31

Shahidi, Seyed‑Ahmad, Shiva Roshani, Azade Ghorbani-HasanSaraei, and Shahram Naghizadeh Raeisi. "PHYTOCHEMICAL CONTENT, PHYSICOCHEMICAL AND MICROSTRUCTURAL PROPERTIES OF APPLE POWDER AS AFFECTED BY DRYING METHOD." Latin American Applied Research - An international journal 51, no. 1 (December 24, 2020): 27–35. http://dx.doi.org/10.52292/j.laar.2021.205.

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Apple in forms of slice and juice dried through methods of freeze drying (FZD), microwave drying (MWD), oven drying (OVN), spray drying (SPD) and foam mat drying (FMD) and the resulted powders were characterized in terms of water activity, vitamin C (Vc), phenolic compounds (TP), anthocyanin (TA), density, porosity, color, glass transition temperature and microstructure. The nutritional quality of apple powders expressed by the amount of Vc, TP and TA was found to be in the highest level in samples obtained after FZD followed by SPD. The minimum shift of color indexes from fresh apple observed for FZD followed by MWD. The highest and lowest bulk and true density were noted after OVD and FMD, and FZD and SPD, respectively. DSC analysis showed the powders obtained from apple slice through FZD, MWD and OVD have significantly lower Tg than those of produced from apple juice, by SPD and FMD. Scanning electron micrograph confirmed the porous structure of FMD and FZD and the dense structure of OVD.

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32

Jakubczyk, Ewa, Anna Kamińska-Dwórznicka, Ewa Ostrowska-Ligęza, Agata Górska, Magdalena Wirkowska-Wojdyła, Diana Mańko-Jurkowska, Agnieszka Górska, and Joanna Bryś. "Application of Different Compositions of Apple Puree Gels and Drying Methods to Fabricate Snacks of Modified Structure, Storage Stability and Hygroscopicity." Applied Sciences 11, no. 21 (November 2, 2021): 10286. http://dx.doi.org/10.3390/app112110286.

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The aim of this study was to determine the effect of incorporation of apple puree and maltodextrin to agar sol on the sorption properties and structure of the dried gel. The effect of different drying methods on the sorption behaviour of aerated apple puree gels was also observed. The gels with the addition of 25% and 40% concentration of apple puree and with or without maltodextrin were prepared and dried. The foamed agar gel was subjected to freeze-drying, air-drying and vacuum-drying. The sorption properties of dried gels (adsorption isotherms, water uptake in time) were investigated. The relations between the glass transition temperature, water activity and water content were also obtained for some apple snacks. The increase in apple puree in freeze-dried gels increased the hygroscopicity and decreased the glass transition temperature (Tg). The water content at given activity and hygroscopicity were reduced by the addition of maltodextrin, which also caused the increase in Tg. The application of different drying methods enabled obtaining different structures of material. The open-pore, fragile materials were obtained by freeze-drying, the expanded matrix with big holes was characteristic for vacuum-dried gels, but the closed pores with thick walls were created during the air-drying.

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33

Shingisov, A. U., R. S. Alibekov, S. U. Yerkebayeva, E. U. Mailybayeva, and U. U. Tastemirova. "Study of the Coefficient Evaporation Resistance of Various Apples and Pears Varieties Growning in the Southern Regions of Kazakhstan." Journal of Almaty Technological University, no. 4 (December 22, 2022): 26–32. http://dx.doi.org/10.48184/2304-568x-2022-4-26-32.

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Studies have established that various drying periods are observed during the drying process: for example, for apple varieties, the first drying period is 5.45...6.10 hours, and for pear varieties 6.12 ...6.25 hours. The duration of the second drying period for apple varieties is 4.15...3.50 hours, and for pear varieties 4.35...4.48 hours. The analysis of the drying curve showed that the boundary between the periods of constant and falling land velocity, i.e. the critical humidity for apple varieties is on average 27 ± 2.1%, and for pear 30.1 ± 2.5%. An analysis of the kinetics of moisture evaporation shows that in an apple during the first four hours of drying, on average, 2.71 g evaporates, and for the next two hours it decreases monotonically to 2.31 g. The same picture of moisture evaporation dynamics is also observed for pears: for the first four hours, on average, 3.41 g evaporates, and for the next two hours, the evaporation dynamics decreases to 2.78 g. Studies have established that the coefficient of evaporation resistance for apple varieties: Baiterek, Sarkyt and Saya is µ = 2.03 ± 0.07, for pear varieties: Sylyk, Zhazdyk and Nagima is µ = 2.3± 0.05.

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34

Antal, Tamás, Benedek Kerekes, László Sikolya, and Mohamed Tarek. "Quality and Drying Characteristics of Apple Cubes Subjected to Combined Drying (FD Pre-Drying and HAD Finish-Drying)." Journal of Food Processing and Preservation 39, no. 6 (July 28, 2014): 994–1005. http://dx.doi.org/10.1111/jfpp.12313.

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35

PARNELL, TRACY L., and LINDA J. HARRIS. "Reducing Salmonella on Apples with Wash Practices Commonly Used by Consumers." Journal of Food Protection 66, no. 5 (May 1, 2003): 741–47. http://dx.doi.org/10.4315/0362-028x-66.5.741.

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The efficacy levels of practices used by consumers to wash smooth-surface fruits and vegetables were compared. Golden Delicious apples were spot inoculated near the blossom end with 50 μl of a cocktail of six serotypes of Salmonella enterica (with a total inoculum level of approximately 109 CFU per apple). The inoculum was dried for 1.5 h, and apples were either treated immediately or held for 24 h prior to treatment. Treatments included wetting with approximately 5 ml of water, vinegar (5% acidity), or a 200-ppm chlorine solution, rubbing for 5 or 30 s, rinsing with 200 to 600 ml of 24 or 43°C water, and drying with a sterile paper towel. Residual populations of Salmonella were determined by rubbing the treated apple for 30 s in 20 ml of Dey-Engley neutralizing broth and plating on tryptic soy agar and bismuth sulfite agar. Rubbing treatments carried out for 5 and 30 s both resulted in a significant reduction in Salmonella populations (1 log10 CFU per apple) relative to populations on samples held for 30 s. A 5-s rub followed by a 200-ml flowing-water rinse reduced populations by 3 log10 CFU per apple. No further decrease in population was obtained by rinsing with 400 or 600 ml of water. Increasing the rinse water temperature to 43°C did not significantly improve microbial removal. Drying the apple with a sterile paper towel resulted in an additional decrease of approximately 0.4 log10 CFU per apple. A reduction of 3.2 log10 CFU was achieved with a combination of wetting with water, rubbing for 5 s, rinsing with 200 ml of water, and drying with a paper towel for apples inoculated just prior to or 24 h before treatment. Reductions obtained for apples treated with 5% vinegar and with a 200-ppm chlorine solution were significantly larger (2.1 to 3.2 log10 CFU per apple, respectively) than those achieved with water.

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Paul, Anjaly, and Alex Martynenko. "The Effect of Material Thickness, Load Density, External Airflow, and Relative Humidity on the Drying Efficiency and Quality of EHD-Dried Apples." Foods 11, no. 18 (September 8, 2022): 2765. http://dx.doi.org/10.3390/foods11182765.

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Electrohydrodynamic drying is a novel non-thermal technique for dehydrating heat-sensitive foods. However, its industrial applications are limited due to the underexplored effects of material properties and environmental conditions on product quality. For this purpose, a multifactorial experiment was designed to study the effects of material thickness, load density, external airflow, and humidity on the EHD drying efficiency and quality of apple slices. The experiments show that the intensity of EHD drying increased with a decrease in humidity, slice thickness, and load density. The effective diffusivity of apple slices with EHD drying was about 5.17·10−12 m2/s, slightly increasing with external airflow. The specific energy consumption of EHD drying was 10–12 times lower than hot air drying. The time of EHD drying at 20 °C was equivalent to hot air drying at 40 °C, but the impact of EHD drying on the product quality was significantly lower. EHD drying better preserved the color and phenolic content in dried apple slices, with less cellular damage. Hence, EHD drying can be employed in industry as a sustainable alternative to hot air drying.

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Demirpolat, Ahmet Beyzade. "Investigation of Mass Transfer with Different Models in a Solar Energy Food-Drying System." Energies 12, no. 18 (September 6, 2019): 3447. http://dx.doi.org/10.3390/en12183447.

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In drying systems, the examination of the drying rate values of the food product in advance gives important information about the raw material to be dried. In this study, thin-layer drying behavior of apple slices in a convective solar dryer was investigated. The experiments were carried out at a drying air temperature of 46–63 °C and a drying air speed of 0.7–1.8 m/s. In order to determine the drying kinetics, the mass change of apple slices was recorded under all drying air conditions. The effects of drying air temperature and speed, drying speed of apple slices, dimensionless moisture content, were investigated. In a solar drying system, thermal efficiency, solar radiation and air velocity values were measured. The drying kinetics of 15-mm thick apple slices were examined for three days in the solar drying system. Using the decision tree algorithm, which is a machine learning algorithm, a predictive model was created for moisture rate in drying experiments and four linear equations were obtained. According to obtained equations, the collector in the drying system depends on the inlet–outlet temperature values, the drying room inlet–outlet temperature values, the drying room humidity values and air velocity values. Moisture rate data were applied to twelve different models and their performance was determined by root mean square error (RMSE) analysis. The mathematical model with the least error rate was (RMSE: 0.09) Midilli model. A comparison was made between these drying models in the literature and the model generated by the decision tree algorithm. According to the results of RMSE error analysis, it was shown that the model created with the decision tree algorithm predicted the moisture rate values with less error values RMSE: 0.03) than the Midilli model.

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Yıldız, Zehra, and Leyla Gökayaz. "INVESTIGATION OF DRYING KINETIC OF APPLE IN NATURAL CONVECTIVE SOLAR TRAY DRYER." E-journal of New World Sciences Academy 15, no. 1 (January 15, 2020): 34–42. http://dx.doi.org/10.12739/nwsa.2020.15.1.1a0449.

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Castagnini, Juan Manuel, Silvia Tappi, Urszula Tylewicz, Santina Romani, Pietro Rocculi, and Marco Dalla Rosa. "Sustainable Development of Apple Snack Formulated with Blueberry Juice and Trehalose." Sustainability 13, no. 16 (August 17, 2021): 9204. http://dx.doi.org/10.3390/su13169204.

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Novel products that carry concrete and relevant health benefits, with texture and flavor not substantially different from already available products, are generally well accepted by consumers. Vacuum impregnation is a non-thermal technology that allows the enrichment of fruit with different ingredients in solution. The characteristic of the resulting product is a combination of both the solid matrix and the impregnation solution. This work aimed at: (i) evaluating the effect of trehalose on anthocyanin retention after drying of apple snacks vacuum impregnated with blueberry juice; (ii) modelling the air-drying kinetic, proposing an image analysis approach to monitor the drying process. Four mathematical models successfully fitted the drying experimental data, obtainingequations that could be used in the implementation of this process at industrial scale. The drying kinetics of samples impregnated with blueberry juice and trehalose were faster when compared to the control sample. Samples impregnated with blueberry juice and 100 g/kg of trehalose retained nearly four times more anthocyanin after drying when compared to the control.

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Drannikov, A. V., S. A. Titov, D. V. Belomyltseva, N. N. Korysheva, D. K. Kostina, and A. M. Davydov. "Research of influence of parameters of process of drying of an apple residue on an exit of pectinaceous substances." Proceedings of the Voronezh State University of Engineering Technologies 80, no. 4 (March 21, 2019): 35–40. http://dx.doi.org/10.20914/2310-1202-2018-4-35-40.

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One of the most common methods of preserving apple pomace in order to further obtain products with a high content of biologically active substances is drying. For the experiment, a method of drying with superheated steam of reduced pressure in a pulsed vibro boiling layer was chosen, since it allows improving the quality of the finished product by lowering the temperature of the drying agent, thereby retaining a significant amount of nutrients in the original product. To study the kinetic and hydrodynamic dependences of the drying process, an experimental setup has been developed and created, which allows to obtain the most accurate and reproducible results. According to the results of the experiments done, the drying curves, the drying rate curves and the heating curves were constructed. The technological modes of operation of the drying unit are determined, ensuring a minimum of the specific energy consumption of the drying process and the maximum moisture stress of the drying chamber. In addition to the experiment on drying apple pomace, a study was also conducted on the content of pectic substances in dried pomace. To determine the amount of pectin and protopectin, the calcium-pectate method was used. During the experiment, it was found that with the proposed method of drying, the yield of pectin substances is increased compared with traditional methods. Histograms of the content of pectin and protopectin were constructed depending on the method of drying. A comparative analysis of the content of pectin and protopectin was carried out depending on the drying mode for apple pomace and sugar beet pulp. The conclusion is made about the increased thermolability of protopectin in apple pomace compared to sugar beet pulp.

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Mitrevski, Vangelce, Aleksandar Dedinac, Cvetanka Mitrevska, Slobodan Bundalevski, Tale Geramitcioski, and Vladimir Mijakovski. "Mathematical modelling of far-infrared vacuum drying of apple slices." Thermal Science 23, no. 1 (2019): 393–400. http://dx.doi.org/10.2298/tsci180205143m.

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In this study, a mathematical model of far-infrared vacuum drying of shrinkage body is presented. The system of two coupled PDE for heat and mass transfer with appropriate initial and boundary conditions are solved numerically with used of the finite difference method. On the basis of the numerical solutions a computer program for calculation of temperature profiles, transient moisture content, mid-plane temperature, and the volume averaged moisture content changes for different drying regime was developed. For verification of a mathematical model a series of numerical calculations were carried out with experimental conditions similar to those in the realized experiments of far-infrared vacuum drying of apple slices. Very good agreement between the experimental and numerical temperature and moisture content changes during the drying was obtained.

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Doymaz, İbrahim, and Mehmet Soydan. "AN EXPERIMENTAL STUDY ON THIN-LAYER DRYING CHARACTERISTICS OF APPLE SLICES." Latin American Applied Research - An international journal 51, no. 2 (March 20, 2021): 119–26. http://dx.doi.org/10.52292/j.laar.2021.660.

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In this experimental study, cultivar of Granny Smith apple slices were dried by using convective hot air tray dryer. Before drying process, the pretreatment methods with ascorbic acid and citric acid solution (0.5% + 0.5%), blanching (80°C and 1 min) and potassium carbonate solution (4%) were carried out. Control samples were dried naturally without any pretreatments. Temperatures for hot air convective drying were decided as 50, 60, 70 and 80°C with constant air velocity of 2 m/s in the cabinet dryer. Throughout the drying process, constant drying period was not observed. Once the temperatures increased from 50 to 80°C, drying rate also increased. Well-known mathematical models such as Henderson & Pabis, Page, Midilli & Kucuk, Wang & Singh and Agbashlo et al. were compared with each other to specify the change of moisture inside the material. Consequently, Midilli & Kucuk model was chosen the best model to explain the drying characteristics of the samples with all slice thicknesses and all drying conditions. Diffusivity coefficients of the moisture transfer inside the apple slices at different temperatures (50, 60, 70 and 80°C) were calculated with the help of Fick’s second law of diffusion. The values of diffusion coefficients over the mentioned temperature range changed between 4.804´10-10 and 1.739´10-9 m2/s. The activation energy values of the drying process were calculated by Arrhenius type equation and found to be 36.1, 32.5, 29.8 and 32.1 kJ/mol for potassium carbonate, citric acid and ascorbic acid mixture, blanching and control samples, respectively.

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Xiao, Min, Jianyong Yi, Jinfeng Bi, Yuanyuan Zhao, Jian Peng, Chunhui Hou, Jian Lyu, and Mo Zhou. "Modification of Cell Wall Polysaccharides during Drying Process Affects Texture Properties of Apple Chips." Journal of Food Quality 2018 (2018): 1–11. http://dx.doi.org/10.1155/2018/4510242.

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The influences of hot air drying (AD), medium- and short-wave infrared drying (IR), instant controlled pressure drop drying (DIC), and vacuum freeze drying (FD) on cell wall polysaccharide modification were studied, and the relationship between the modifications and texture properties was analyzed. The results showed that the DIC treated apple chips exhibited the highest crispness (92) and excellent honeycomb-like structure among all the dried samples, whereas the FD dried apple chips had low crispness (10), the minimum hardness (17.4 N), and the highest volume ratio (0.76) and rehydration ratio (7.55). Remarkable decreases in the contents of total galacturonic acid and the amounts of water extractable pectin (WEP) were found in all the dried apple chips as compared with the fresh materials. The highest retention of WEP fraction (102.7 mg/g AIR) was observed in the FD dried apple chips, which may lead to a low structural rigidity and may be partially responsible for the lower hardness of the FD apple chips. In addition, the crispness of the apple chips obtained by DIC treatment, as well as AD and IR at 90°C, was higher than that of the samples obtained from the other drying processes, which might be due to the severe degradation of pectic polysaccharides, considering the results of the amounts of pectic fractions, the molar mass distribution, and concentrations of the WEP fractions. Overall, the data suggested that the modifications of pectic polysaccharides of apple chips, including the amount of the pectic fractions and their structural characteristics and the extent of degradation, significantly affect the texture of apple chips.

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AHMED, NADEEM, and BURHAN JEELANI. "OPTIMIZATION OF VACUUM OVEN DRYER FOR APPLE DRYING." International Journal of Agriculture and Environmental Research 06, no. 03 (June 30, 2020): 382–403. http://dx.doi.org/10.46609/ijaer.2020.v06i03.005.

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Paradkar, Vikas, and Gourav Sahu. "Studies on Drying of Osmotically Dehydrated Apple Slices." International Journal of Current Microbiology and Applied Sciences 7, no. 11 (November 10, 2018): 633–42. http://dx.doi.org/10.20546/ijcmas.2018.711.077.

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Deepa, Krishna, and Minati Mohapatra. "Foam-Mat Drying Characteristics of Custard Apple Pulp." Journal of Food and Nutrition Sciences 8, no. 4 (2020): 89. http://dx.doi.org/10.11648/j.jfns.20200804.13.

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Li, Zhenfeng, G. S. Vijaya Raghavan, and Ning Wang. "Apple volatiles monitoring and control in microwave drying." LWT - Food Science and Technology 43, no. 4 (May 2010): 684–89. http://dx.doi.org/10.1016/j.lwt.2009.11.014.

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Lewicki, Piotr P., Ewa Gondek, Dorota Witrowa-Rajchert, and Dorota Nowak. "Effect of drying on respiration of apple slices." Journal of Food Engineering 49, no. 4 (September 2001): 333–37. http://dx.doi.org/10.1016/s0260-8774(00)00231-4.

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Kowalski, Stefan J., and Andrzej Pawłowski. "Intensification of apple drying due to ultrasound enhancement." Journal of Food Engineering 156 (July 2015): 1–9. http://dx.doi.org/10.1016/j.jfoodeng.2015.01.023.

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KHOSHHAL, ABBAS, ASGHAR ALIZADEH DAKHEL, AHMAD ETEMADI, and SINA ZERESHKI. "ARTIFICIAL NEURAL NETWORK MODELING OF APPLE DRYING PROCESS." Journal of Food Process Engineering 33 (February 2010): 298–313. http://dx.doi.org/10.1111/j.1745-4530.2009.00435.x.

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Journal articles on the topic 'Apple drying'

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