Air-drying and rehydration characteristics of date palm ( Phoenix dactylifera L.) fruits

The influence of variety and drying temperature range of 50–80 °C on air-drying pattern of date palm fruits were investigated. Results indicated that drying took place in the falling rate period. Moreover, the effect of variety and rehydration temperature range of 15–45 °C, maintaining a fruit : wat...

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Bibliographic Details
Published in:Journal of food engineering 2007-03, Vol.79 (2), p.724-730
Main Authors: Falade, Kolawole O., Abbo, Emmanuel S.
Format: Article
Language:English
Subjects:
Activation energy
Air-drying
Biological and medical sciences
Date palm fruit
dates
diffusivity
dried fruit
drying temperature
Effective moisture diffusivity
Food engineering
Food industries
Fruit and vegetable industries
fruits (food)
Fundamental and applied biological sciences. Psychology
General aspects
mass transfer
Phoenix dactylifera
Rehydration
varieties
water activity
water content
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Summary:The influence of variety and drying temperature range of 50–80 °C on air-drying pattern of date palm fruits were investigated. Results indicated that drying took place in the falling rate period. Moreover, the effect of variety and rehydration temperature range of 15–45 °C, maintaining a fruit : water ratio of 1:25 w/w were also investigated. Moisture transfer during air-drying and rehydration were described by applying the Fick’s diffusion model, and the effective diffusivities and activation energies were calculated. Arrhenius relation with activation energy range of 35.17–44.02 and 30.29–40.29 kJ/mol expressed the effect of temperature on the diffusivities during air-drying and rehydration, respectively.
ISSN:0260-8774
1873-5770
DOI:10.1016/j.jfoodeng.2006.01.081