Drying of Cataloglu Apricots: The Effect of Sodium Metabisulfite Solution on Drying Kinetics, Diffusion Coefficient, and Color Parameters

Abstract

The effect of temperature and pre-treatment on drying kinetics and color parameters of apricot was investigated. The apricots were dried at 50, 60, 70, and 80°C and constant air velocity of 2.0 m/s in cabinet dryer. Sodium metabisulfite solution (8%, w/w) was applied to 10 min prior to drying process. It was observed that both the drying temperature and the pretreatment affected the drying and color parameters. The drying times of pretreated samples were 6.49-20% shorter than those of control samples. To select the most appropriate thin-layer drying model for drying treatments, 10 mathematical drying models were fitted to the experimental data. Midilli & Kucuk model satisfactorily described the drying kinetics of SMB and control apricots. Effective moisture diffusivity ranged from 6.85 × 10 −10 to 2.10 × 10 −9 m 2 /s for control, between 7.83 × 10 −10 and 2.49 × 10 −9 m 2 /s for SMB samples calculated using the Fick's second law. Activation energy was estimated by using an Arrhenius type equation and found to be 34.25 kJ/mol and 35.39 kJ/ mol control and SMB samples, respectively.

Drying kinetics and thermodynamic properties of Uzun pistachios dried by convective drying

“…Throughout the falling rate‐drying period, the DR decreases continually as the moisture content declines and the drying time increases. This demonstrated that diffusion was the primary mechanism by which water was transferred from samples (Kayran & Doymaz, 2021). Starting with a greater temperature resulted in a faster initial DR and, thus, a shorter drying time.…”

“…The D eff changes with the drying temperature (Daş et al, 2021). The D eff was calculated with the help of the simplified form of Fick's Diffusion equation Equation (6) (Kayran & Doymaz, 2021):$$$$ \ln \left({M}_R\right)=\ln \left(\frac{6}{\pi^2}\right)‐\left(\frac{\pi^2{D}_{eff}t}{{R_e}^2}\right) $$$$where R e is the equivalent radius of the pistachio.…”

“…The D eff changes with the drying temperature (Daş et al, 2021). The D eff was calculated with the help of the simplified form of Fick's Diffusion equation Equation ( 6) (Kayran & Doymaz, 2021):…”

Machine learning approaches for estimating apricot drying characteristics in various advanced and conventional dryers

“…The process continued until the weight of the samples was fixed. The samples were removed from the oven and their weight was immediately measured and weighed, then the initial moisture content of apricot was obtained on a dry basis according to Equation (1) (Kayran & Doymaz, 2021). A scale was used to record the weight of the samples with a resolution of 0.001 g (AND model GF‐6000, Japan).…”

Physicochemical and sensory properties of cow skin crackers from dry salt-preserved skin utilizing sodium meta-bisulfite (SMB)

“…Sulfiting agents prevent oxidation, browning, and microbial reactions; they are also easy to apply and cost-efficient (4). Pretreatment with sulfating agents has been reported in many foodstuffs to improve and maintain both process and quality, including shortening the drying time for apricots (5), increasing the physical properties of tuber flour (6), increasing the chemical and functional properties of alfalfa juice (7), and black fungus (8). Pickling goat skin uses high salt of 40-50% (w/w) or can be replaced with low salt utilizing a mixture of 5% salt and SMB, and the best treatment is one that uses 1-1.5% SMB (9).…”