Drying kinetics and quality characteristics of green apple peel (Mallus communis L. var. "Granny Smith") used in herbal tea production

Alibaş İ., Zia M. P., Yilmaz A., Aşık B. B.

JOURNAL OF FOOD PROCESSING AND PRESERVATION, vol.44, no.2, 2020 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 44 Issue: 2
  • Publication Date: 2020
  • Doi Number: 10.1111/jfpp.14332
  • Journal Name: JOURNAL OF FOOD PROCESSING AND PRESERVATION
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, Aquatic Science & Fisheries Abstracts (ASFA), Biotechnology Research Abstracts, Business Source Elite, Business Source Premier, CAB Abstracts, Compendex, Food Science & Technology Abstracts, INSPEC, Veterinary Science Database
  • Bursa Uludag University Affiliated: Yes

Abstract

Green apple peels, (25.06 +/- 0.06 g) with the moisture content of 3.05 +/- 0.02 [kg (moisture) kg(-1) (dry matter)], were dried using two dehydration methods, microwave, and natural drying until moisture content of apple peels was reduced to 0.092 +/- 0.001 [kg (moisture) kg(-1) (dry matter)]. Microwave drying periods at 1,000, 800, 600, and 400 W lasted for 17, 21, 27, and 33 min, respectively; whereas, natural drying lasted for 66 hr. The scope of this study, a comparison of measurements of moisture with that of the predicted results was made, obtained from 21 thin layer drying models. For both 600 and 800 W microwave drying, Modified Henderson and Pabis's model; whereas, at 1,000 W, Alibas's model, and at 400 W, Modified Jena and Das's model were considered to be the most appropriate models. The most suitable drying process according to color parameters, chlorophyll content, and nutrients was obtained at 400 W microwave drying.