Determination of drying kinetics and quality parameters for drying apricot cubes with electrohydrodynamic, hot air and combined electrohydrodynamic-hot air drying methods


DRYING TECHNOLOGY, vol.40, no.3, pp.527-542, 2022 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 40 Issue: 3
  • Publication Date: 2022
  • Doi Number: 10.1080/07373937.2020.1812633
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, CAB Abstracts, Chimica, Compendex, Food Science & Technology Abstracts, INSPEC, Veterinary Science Database
  • Page Numbers: pp.527-542
  • Keywords: Apricot, drying kinetics, color, electrohydrodynamic, scanning electron microscope images, LAYER, EHD, BEHAVIOR, ENERGY
  • Bursa Uludag University Affiliated: Yes


In this study, the effects of the electrohydrodynamic (EHD) drying method with needle and wire, the hot air method and a combination of the EHD-hot air methods on the drying kinetics, color, rehydration ratio and scanning electron microscope images of apricot samples were investigated. In addition, the experimental drying data were modeled using ten different mathematical thin layer drying models. It was determined that the rehydration ratio values of the samples dried with the combination of EHD and hot air were generally higher than the rehydration ratios of the samples dried with hot air or EHD only. Samples from all the drying methods were compared with fresh samples; the color parameters were affected, and scanning electron microscopy images revealed the different physical changes in the microstructure of the products. As a result, it is determined that EHD technology can be used as an alternative drying method suitable for apricot samples.