The effects of drying conditions on moisture transfer and quality of pomegranate fruit leather (pestil)

• Main Authors: Fatih Mehmet Yılmaz, Sultan Yüksekkaya, Hasan Vardin, Mehmet Karaaslan
• Format: Article
• Language: English
• Published: Elsevier 2017-01-01
• Series: Journal of the Saudi Society of Agricultural Sciences
• Subjects: Pomegranate; Fruit leather; Drying kinetics; Phenolic; Ascorbic acid; Thermal degradation
• Online Access: http://www.sciencedirect.com/science/article/pii/S1658077X15000041

Vacuum, cabinet and open air drying of pomegranate fruit leather were carried out at various drying conditions to monitor the drying kinetics together with bionutrient degradation of the product. Drying curves exhibited first order drying kinetics and effective moisture diffusivity values varied between 3.1 × 10−9 and 52.6 × 10−9 m2/s. The temperature dependence of the effective moisture diffusivity was satisfactorily described by an Arrhenius-type relationship. Drying conditions, product thickness and operation temperature had various effects on drying rate and final quality of the product. In terms of drying kinetics and final quality of product, vacuum drying had higher drying rate with higher conservation of phenolic, anthocyanin and ascorbic acid that is connected to faster drying condition and oxygen deficient medium. Anthocyanin content was significantly affected by drying method, drying temperature and product thickness. Scatter plot using principle component analysis enabled better understanding of moisture transfer rate and anthocyanin change under various drying conditions.