Effect by using a modified solar dryer on physicochemical properties of carambola fruit (Averrhoa Carambola L.)

Investigation of drying kinetics and drying conditions on biochemical, sensory, and microstructural parameters of “Sefri” pomegranate arils (Punica granatum L. a Moroccan variety)

“…The browning (BI) indicates the degree of browning reactions occurring during the drying process. The highest values were given to the convective dried samples, showing that the browning increased with increased drying temperature (García-Valladares et al, 2022). The analysis of variance showed that the drying method significantly affects the browning index.…”

“…The values of chroma (C*) revealed a higher intensity or saturation in convective dried samples at 40°C and 50°C (27.52±0.68 and 26.19±0.35 respectively) when compared to the other samples, including the fresh ones; this is due to an elevation of concentrations of the pigments after water evaporation after the drying. In addition, the hue (h * ) values are inversely correlated to chroma values indicating that the lowest the hue angle, the highest the red color intensity (García-Valladares et al, 2022). Both parameters C* and h * conclude that drying at 40°C and 50°C preserve and concentrate the red color of pomegranate arils, while greenhouse drying (16.41±0.88 and 0.58±0.05 respectively for C* and h * ) deteriorate the color properties.…”

Effect of convective drying on color, water activity, and browning index of peach slices

“…However, indirect convective solar drying at 50°C was the most appreciated by consumers in the sensory evaluation test. García-Valladares, et al (2022) evaluated the effect of drying Carambolo in a solar dryer with natural convection using four different covers: glass, acrylic, polycarbonate and polyethylene. They obtained samples with a humidity between 2.2% and 5.9% and water activity ranging between 0.310 and 0.414.…”