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Article

Influence of Different Hot Air Drying Temperatures on Drying Kinetics, Shrinkage, and Colour of Persimmon Slices

1
School of Mechanical and Electrical Engineering, Faculty of Health, Engineering and Sciences, Springfield Campus, University of Southern Queensland, 37 Sinnathamby Boulevard, Springfield Central QLD 4300, Australia
2
Department of Industrial Engineering, University of Salerno, Via Giovanni Paolo II132, 84084 Fisciano, SA, Italy
3
Department Chemical Engineering Materials Environment, Sapienza University of Rome, Via Eudossiana, 18, 00184 Rome, Italy
*
Authors to whom correspondence should be addressed.
Foods 2020, 9(1), 101; https://doi.org/10.3390/foods9010101
Received: 23 December 2019 / Revised: 10 January 2020 / Accepted: 14 January 2020 / Published: 18 January 2020
(This article belongs to the Special Issue Drying Technologies in Food Processing)
Drying characteristics of persimmon, cv. “Rojo Brillante”, slabs were experimentally determined in a hot air convective drier at drying temperatures of 45, 50, 55, 60, and 65 °C at a fixed air velocity of 2.3 m/s. It was observed that the drying temperature affected the drying time, shrinkage, and colour. Four empirical mathematical models namely, Enderson and Pabis, Page, Logarithmic, and Two term, were evaluated in order to deeply understand the drying process (moisture ratio). The Page model described the best representation of the experimental drying data at all investigated temperatures (45, 50, 55, 60, 65 °C). According to the evaluation of the shrinkage models, the Quadratic model provided the best representation of the volumetric shrinkage of persimmons as a function of moisture content. Overall, higher drying temperature (65 °C) improved the colour retention of dried persimmon slabs. View Full-Text
Keywords: persimmon; “Rojo Brillante”; hot air drying; shrinkage; empirical mathematical model; colour persimmon; “Rojo Brillante”; hot air drying; shrinkage; empirical mathematical model; colour
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MDPI and ACS Style

Senadeera, W.; Adiletta, G.; Önal, B.; Di Matteo, M.; Russo, P. Influence of Different Hot Air Drying Temperatures on Drying Kinetics, Shrinkage, and Colour of Persimmon Slices. Foods 2020, 9, 101. https://doi.org/10.3390/foods9010101

AMA Style

Senadeera W, Adiletta G, Önal B, Di Matteo M, Russo P. Influence of Different Hot Air Drying Temperatures on Drying Kinetics, Shrinkage, and Colour of Persimmon Slices. Foods. 2020; 9(1):101. https://doi.org/10.3390/foods9010101

Chicago/Turabian Style

Senadeera, Wijitha; Adiletta, Giuseppina; Önal, Begüm; Di Matteo, Marisa; Russo, Paola. 2020. "Influence of Different Hot Air Drying Temperatures on Drying Kinetics, Shrinkage, and Colour of Persimmon Slices" Foods 9, no. 1: 101. https://doi.org/10.3390/foods9010101

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