OPTIMIZATION OF HEMICELLULOSE COATING AS APPLIED TO APRICOT DRYING AND COMPARISON WITH CHITOSAN COATING AND SULFITE TREATMENT

Date

2016-12-01

Author

Ubeyitogullari, Ali
Çekmecelioğlu, Deniz

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Drying of hemicellulose-coated apricots was compared to sulfuring and chitosan coating. Air velocity, temperature and hemicellulose concentration were optimized using the Box-Behnken response surface methodology against total color change (Delta E-star), yellowness (Delta b(star)) and final moisture content. Drying kinetics were evaluated by Newton, Page and Logarithmic models. Diffusion coefficient, activation energy and rehydration rate were calculated. The optimal drying conditions were found as 1 m/s of air velocity, 80C of air temperature and 3% (w/v) hemicellulose coating, which gave values of 15.2, -8.3 and 26% for Delta E-star, Delta b(star) and final moisture, respectively. The hemicellulose-coated apricots indicated better color values than the uncoated and chitosan-coated samples, while sulfuring still attained the best color values. Drying kinetics were best described by the Logarithmic model at 60 and 70C and Page model at 80C for 2% hemicellulose coating. Effective diffusion coefficients ranged from 2.499 to 5.742 x 10(-9) and the activation energy was calculated as 33.78 kJ/mol. The hemicellulose-coated apricots had slightly higher rehydration rate than the uncoated and sulfured samples. In conclusion, hemicellulose coating showed a promise for use in fruit drying.

Subject Keywords

Hot air, Edible coatings, Color, Rice, Rehydration, Antioxidant, Temperature, Kinetics, Behavior

URI

https://hdl.handle.net/11511/46217

Journal

JOURNAL OF FOOD PROCESS ENGINEERING

DOI

https://doi.org/10.1111/jfpe.12247

Collections

Department of Food Engineering, Article

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Citation Formats

A. Ubeyitogullari and D. Çekmecelioğlu, “OPTIMIZATION OF HEMICELLULOSE COATING AS APPLIED TO APRICOT DRYING AND COMPARISON WITH CHITOSAN COATING AND SULFITE TREATMENT,” JOURNAL OF FOOD PROCESS ENGINEERING, pp. 542–552, 2016, Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/46217.