Drying of White Nectarine Puree Through Various Methods and an Analysis of Their Effects

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ÇOMÜ Ziraat Fakültesi Dergisi
Cilt: 13 Sayı: 1
Drying of White Nectarine Puree Through Various Methods and an Analysis of Their Effects

Drying of White Nectarine Puree Through Various Methods and an Analysis of Their Effects

Authors : Onur Taşkın, Tülin Tuanna Türkoğlu, Ahmet Turan Özsoy, Ahmet Polat, Nazmi İzli

Pages : 181-187

Doi:10.33202/comuagri.1567238

View : 70 | Download : 82

Publication Date : 2025-07-07

Article Type : Research Paper

Abstract :The influence of various drying techniques, including microwave, hot air, infrared, and freeze-drying, on key parameters such as drying time, drying rate, color, energy consumption, and specific energy consumption of white nectarines was systematically examined. In a comparative analysis of drying methods, microwave drying at 300 W exhibited the shortest drying time, completing the process in 15 minutes, whereas freeze-drying required the longest time, extending to 360 minutes. Besides, the highest drying rate (0.55 g water / g dry matter) was obtained by microwave drying at 300 W. Although freeze drying resulted in the best color retention when compared to fresh samples, it also exhibited the highest levels of energy consumption and specific energy consumption. Overall, freeze drying is advised primarily for preserving quality parameters, though it may not be the most efficient option in terms of energy consumption.
Keywords : Renk, kuruma hızı, kuruma süresi, enerji tüketimi.

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