Thin Layer Drying Kinetics of Pineapple: Effect of Blanching Temperature – Time Combination

• DOI: 10.4314/njbas.v21i1.1
• Publication Date: 2013-06-25T14:41:01Z
• Authors: SE Agarry; AO Ajani; MO Aremu
• Keywords: Blanching; Thin layers; Browning

Drying is an energy intensive unit operation and long drying periods tend to increase the requirements for production of a dry product. In this study, effect blanching temperature - time combinations treatment conditions on behavior pineapple slices was investigated. Slices were blanched at different temperature-time before being dried in oven dryer adry bulb 70oC. Four thin-layer models fitted experimental data. The results show that rates times affected by combinations. increased as increased. predominant regime observed be falling rate period. logarithmic model best describe behaviour with goodness fit (R2 > 0.99). effective moisture diffusivity samples decreased This implied enhanced mass transfer activities decreasing Therefore, pretreatment lower fruits vegetables reduces cost drying.Keywords: Blanching; drying; models; diffusivity; pineapple;