| Issue |
MATEC Web of Conferences
Volume 62, 2016
2016 3rd International Conference on Chemical and Food Engineering
|
|
|---|---|---|
| Article Number | 02007 | |
| Number of page(s) | 4 | |
| Section | Food Sciences | |
| DOI | https://doi.org/10.1051/matecconf/20166202007 | |
| Published online | 28 June 2016 | |
Empirical Modeling on Hot Air Drying of Fresh and Pre-treated Pineapples
Maejo University in Chiang Mai, Thailand
a Corresponding author: yardfon@hotmail.com
This research was aimed to study drying kinetics and determine empirical model of fresh pineapple and pre-treated pineapple with sucrose solution at different concentrations during drying. 3 mm thick samples were immersed into 30, 40 and 50 Brix of sucrose solution before hot air drying at temperatures of 60, 70 and 80°C. The empirical models to predict the drying kinetics were investigated. The results showed that the moisture content decreased when increasing the drying temperatures and times. Increase in sucrose concentration led to longer drying time. According to the statistical values of the highest coefficients (R2), the lowest least of chi-square (χ2) and root mean square error (RMSE), Logarithmic model was the best models for describing the drying behavior of soaked samples into 30, 40 and 50 Brix of sucrose solution.
© Owned by the authors, published by EDP Sciences, 2016
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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