Startseite Hot Air Drying Characteristics of Sukkari Date (Phoenix dactylifera L.) and Effects of Drying Condition on Fruit Color and Texture
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Hot Air Drying Characteristics of Sukkari Date (Phoenix dactylifera L.) and Effects of Drying Condition on Fruit Color and Texture

  • Alhussein M. Al-Awaadh EMAIL logo , Bakri H. Hassan und Khaled M. A. Ahmed
Veröffentlicht/Copyright: 10. April 2015
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Abstract

Convective hot air drying was used to dry date fruits at different air temperatures and velocities. The kinetics of drying was evaluated by 10 common models. The fruit color and texture were examined before and after drying. Drying time increased as both drying temperature and air velocity decreased. Best fits to the experimental data were provided by the Midilli and Kucuk model, followed by the logarithmic, two-term exponential, and Henderson–Pabis models. Drying affected the fruit color and texture. To minimize such changes, the range of drying temperature and air velocity should be 60–70°C and 2 m/s, respectively.

Funding statement: Funding: This study was supported by NSTIP strategic technologies in the Kingdom of Saudi Arabia (program number 10-AGR1194-02).

Acknowledgments

The authors appreciate the assistance of the researchers Mansour Ibrahim, Jamal Sobki and Mohamed Fikry in the laboratory work.

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Published Online: 2015-4-10
Published in Print: 2015-6-1

©2015 by De Gruyter

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