Polytechnic University of Valencia Congress, 21st International Drying Symposium

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Hot air drying combined vacuum-filling nitrogen drying of apple slices: Drying characteristics and nutrients
Xiaoli Huang, T. Li, S.N. Li, Z.H. Wu, J. Xue

Last modified: 26-12-2018


In this paper, hot air drying (HAD) was applied when moisture content of apple slices range from 50% to 86%, and then vacuum-filling nitrogen drying (VFND) was used till moisture content reaching 7%. Results showed that, the drying rate of apple slice during VFND period increased with temperature increment and decreased with increment of slice thickness; compared to freezing dried samples,  samples dried in this research were owned lower Vc and higher flavonoid; when HAD (70℃,3.0m/s)+VFND(relative pressure 0.08MPa, 50℃) and thickness of 6.0mm, nutrients reached better levels: retentions of Vc, total phenolics and flavonoid were 1.63mg/100g, 4.07mg/100g and 2.10mg/100g, respectively.

Keywords: apple slices, hot air drying, vacuum-filling nitrogen drying, drying rate, nutrients

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