Thermal intermittent drying of apples and its effects on energy consumption

Author(s)

Filippin, Ana Paula ^[1] ; Molina Filho, Lucidio ^[2] ; Fadel, Valmir ^[3] ; Mauro, Maria Aparecida ^[1]

Affiliation

^[1] Sao Paulo State Univ UNESP, Inst Biosci Humanities & Exact Sci IBILCE, Dept Food Engn & Technol, Rua Cristovao Colombo 2265, BR-15054000 Sao Jose Do Rio Preto, SP - Brazil

^[2] Univ Estadual Maringa, Technol Ctr, Dept Technol, Umuarama, PR - Brazil

^[3] Sao Paulo State Univ UNESP, Inst Biosci Humanities & Exact Sci IBILCE, Dept Phys, Sao Jose Do Rio Preto, SP - Brazil

• Document type: Journal article
• Source: Drying Technology; v. 36, n. 14, p. 1662-1677, OCT 26 2018.
• Web of Science Citations: 6

Abstract

This study investigated thermal intermittence in apple drying, conducted in two stages, and its effect on energy consumption, drying kinetics, color and chlorogenic acid retention. The energy consumption was measured using an energy analyzer and calculated through an energy balance. The results indicate intermittent drying advantages, such as an improvement in effective diffusivities and drying rates, a consequent reduction in the total processing time (35%) and no impairment of color parameters and chlorogenic acid retention. The consumption measures showed 17% energy savings, which could have been higher if insulation was improved, and a theoretical energy savings of up to 35% was obtained from calculations in adiabatic conditions. (AU)

• FAPESP's process: 14/11514-8 - Fruits and vegetables dehydrated and minimally processed: use of multianalytical techniques to evaluate microstructural modifications and their effects on the quality
• Grantee: Maria Aparecida Mauro
• Support Opportunities: Regular Research Grants