Food and Fermentation Industries >

2023 , Vol. 49 >Issue 5: 237 - 246

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.030380

Drying characteristics, quality, and process optimization of apple slices during two-stage relative humidity-controlled drying

  • XIAO Biliang ,
  • XIAO Bicai ,
  • LIU Xiaofeng
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  • 1(College of Materials and Chemical Engineering, Lanzhou College of Information Science and Technology, Lanzhou 730030,China)
    2(School of Life Science and Engineering, Lanzhou University of Technology, Lanzhou 730000, China)

Received date: 2021-12-08

  Revised date: 2022-02-25

  Online published: 2023-04-06

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Abstract

To shorten the drying time and control the quality of dried apple slices, the effects of relative humidity (RH), temperature, flow rate of hot air, and pretreatment steaming time of two-stage RH-controlled drying on the drying characteristics and quality of apple slices were studied. The drying process was optimized with an orthogonal design, using a multiparameter-controlled thin-layer drying system during the drying process. This study evaluated the quality characteristics of apple slices by the indicators of color ΔE* value, vitamin C content, and 5-hydroxymethylfurfural (5-HMF) content. The different RH of two-stage humidity-controlled had significant effects on the drying characteristics and quality of apple slices (P<0.05), and it was better when the RH of 30% was retained for 30 min in the first stage of drying, then was transformed to 20% to end. Compared with a constant RH of 20%, the drying time and the color ΔE* value reduced by 17% and 40%, and vitamin C content increased by 15%, with no significant difference in 5-HMF content. The impacts of air temperature and rate, and the pretreatment steaming time were also significant (P<0.05). The optimized process parameters of two-stage relative humidity-controlled drying at a relative humidity of 30% (30 min) to 20%, steaming time of 2 min, air temperature of 65℃, and air rate of 0.7 m/s were determined. The ΔE* value of the dried apple slices was (9.397±0.62), the content of 5-HMF was (7.403±0.66) mg/100 g, vitamin C was (121.951±3.07) mg/100 g, moisture diffusivity was 1.267×10-6 m2/s, and the drying time was 60 min. This optimized condition was compared with the constant RH of 20%, the increase for vitamin C content was not very high, only (2.44±0.21)%, while the drying time was shortened by (66.67±1.2)%, the color ΔE* value and 5-HMF content of the dried product were reduced by (47.74±0.58)% and (23.28±0.74)%. Taken together, the optimized process was beneficial to improve the drying rate and control the product quality.

Key words： apple slices; humidity-controlled drying; drying characteristics; drying quality

Cite this article

XIAO Biliang , XIAO Bicai , LIU Xiaofeng . Drying characteristics, quality, and process optimization of apple slices during two-stage relative humidity-controlled drying[J]. Food and Fermentation Industries, 2023 , 49(5) : 237 -246 . DOI: 10.13995/j.cnki.11-1802/ts.030380

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