Effects of Drifferent Drying Techniquies on Apple Drying Process: A Review


VI International CIGR Technical Symposium on Towards a Sustainable Food Chain-Food Process, Bioprocessing and Food Quality Management, France, 1 - 04 April 2011, vol.1, pp.1-6

  • Publication Type: Conference Paper / Full Text
  • Volume: 1
  • Country: France
  • Page Numbers: pp.1-6
  • Akdeniz University Affiliated: Yes


Fresh fruits contain more than 80% water, which is responsive for their crisp and crunchy texture, but also for their high perishability. Several processing techniques have been developed to preserve fruits with minimal damaging effect on quality. The most common preservation method is drying. Natural sun drying is practiced widely in the World and Turkey, but has some problems related to the contamination by dirt and dust and infestation by insects, rodents and other animals. Therefore, the drying process should be undertaken in closed equipments, to improve the quality of final products. Apple is an important raw material for many food products and apple plantations are cultivated all over the World in many countries. Thus, apple is very important to define the conditions under which the characteristics of fresh apples can be preserved and define optimal parameters for their storage and re-use. Different drying methods have been used at the apple drying. Several investigators have studied the effect of the sample thickness, pre-treatments, drying air temperature and velocity on the drying time and drying rate, products color, volume, shrinkage, rehydration capacity and microstructure of apple. The aims of this study are to focus on the interactions between pre-treatment and drying with respect to product quality; to identify the leading parameters playing critical roles on modeling and the optimization of apple drying operation; and to suggest areas and new horizons where research in apple drying should be directed in the future.