Food Engineering
Fakhreddin Salehi; Moein Inanloodoghouz; Sara Ghazvineh; Parisa Moradkhani
Abstract
Introduction:Sour cherries (Prunus cerasus L.) are relatively diverse and broadly distributed around the world, being found in Asia, Europe, and North America. Sour cherries have unique anthocyanin content, and they are rich in phenolic compounds. The fruits are generally used for processing purposes, ...
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Introduction:Sour cherries (Prunus cerasus L.) are relatively diverse and broadly distributed around the world, being found in Asia, Europe, and North America. Sour cherries have unique anthocyanin content, and they are rich in phenolic compounds. The fruits are generally used for processing purposes, such as for juice and jam. The fruits of sour cherries can also be frozen and dried. One of the best methods for the preservation of agricultural product is drying, which consists in removing water from the manufactured goods. Dried sour cherries have a long shelf life and therefore may be a fine alternative to fresh fruit all year round. There are no reports on the effect of microwave pretreatment on the hot air drying kinetics of sour cherries in the literature. Hence, the purpose of this study was to estimate the impacts of microwave pretreatment on the total phenol, drying time, mass transfer kinetic, effective moisture diffusivity, total color difference index, shrinkage and rehydration of sour cherry. In addition, the moisture ratio changes of sour cherry during drying were modeled.Material and methods:Sour cherries were purchased from the market at Bahar, Hamedan Province, Iran. The average diameter of fresh sour cherries was 1.6 cm. In this study, the water content of fresh and dried sour cherries was calculated using an oven at 103°C for 5 h (Shimaz, Iran). In this research, the effect of microwave time on the drying time, effective moisture diffusivity coefficient and rehydration of sour cherries were investigated and drying kinetics were modeled. To apply the microwave pretreatment on the sour cherries, a microwave oven (Gplus, Model; GMW-M425S.MIS00, Goldiran Industries Co., Iran) was used under atmospheric pressure. In this work, the influence of the microwave pretreatment time at five levels of 0, 30, 60, 90, and 120 s (power=220W) on the cherries was examined. After leaving the treated sour cherries from microwave device, the samples in thin layers were placed in the hot-air dryer (with a temperature of 70°C). The dehydration kinetics of sour cherries has been explained using 7 simplified drying equations. Fick's second law of diffusion using spherical coordinates was used to calculate the moisture diffusivity of sour cherries at various hot-air drying conditions. The rehydration test was conducted with a water bath (R.J42, Pars Azma Co. , Iran). Dried sour cherries were weighed and immersed for 30 min in distillated water in a 250 ml glass beaker at 50°C.Results and discussion:The results showed that microwave treatment led to an increase in moisture removal rate from the sour cherries, an increase in the effective moisture diffusivity coefficient, and, consequently, a decrease in drying time. By increasing the microwave time from 0 to 12 s, the average drying time of sour cherries in the hot-air dryer was decreased from 370 min to 250 min (p<0.05). The average effective moisture diffusivity coefficient calculated for the samples placed in the hot-air dryer was 4.25×10-10 m2/s. Increasing the microwave time from 0 to 120 s increased the average effective moisture diffusivity coefficient by 85%. The maximum amount of phenol was related to the sample treated with microwave for 90 seconds. Microwave treatment time had no significant effect on the rehydration of dried sour cherries. Conclusion:Kinetic modeling of weight changes of sour cherries during drying was carried out using models in the sources, followed the Page model was selected as the best model to predict moisture ratio changes under the selected experimental conditions. The mean values of sum of squares due to error, root mean square error, and r for all samples ranged from 0.001 to 0.007, 0.005 to 0.017, and 0.997 to 0.999, respectively. Generally, 120 s pre-treatment by microwave is the best condition for drying sour cherries.
