Effect of temperature on the physical changes and drying kinetics in plum (Prunus domestica L.) Pozegaca variety

• Published in: Chemical Industry and Chemical Engineering Quarterly 2011-09, Vol.17 (3), p.283-289
• Main Authors: Zivkovic, Milovan, Rakic, Sveto, Maletic, Radojka, Povrenovic, Dragan, Nikolic, Milos, Kosanovic, Nada
• Format: Article
• Language: English
• Subjects: 60 and 75 °C; as well as the maximum absolute error (ΔY) showed that the logaritmic model was in good agreement with the experimental data obtained. During drying of plums; B and N; by chemical analysis; drying kinetics of autochthonous variety Požegača plum was examined in a laboratory dryer at three temperatures. The whole plum fruits; has been established; In this study; Mg and S) in the skin and flesh of the dried product; model correlation coeficient (Vy); prunes; respectively. The physical characteristics of fresh (length 39.64 mm and width 29.15 mm) and dried (length 37.52 mm and width 22.85 mm) plum fruit were determined. Finally; standard regression error (SSE); the contents of micro-and macro-elements (Fe; the effective diffusivity was found to be between 5.6×10-9 for 55 °C and 8.9×10-9 m2s-1 at 75 °C; together with the kernels were subjected to the drying process. The effect of drying has been examined at temperatures of 55; with a constant air velocity of 1.1 m s-1. The corresponding experimental results were tested using six nonlinear regression models. Coefficient of determination (R2)
• ISSN: 1451-9372; 2217-7434
• DOI: 10.2298/CICEQ101109013Z

In this study, drying kinetics of autochthonous variety Pozegaca plum was examined in a laboratory dryer at three temperatures. The whole plum fruits, together with the kernels were subjected to the drying process. The effect of drying has been examined at temperatures 55, 60 and 75?C, with a constant air velocity of 1.1 m s-1. The corresponding experimental results were tested using six nonlinear regression models. Coefficient of determination (R2), standard regression error (SSE), model correlation coeficient (Vy), as well as the maximum absolute error (?Y) showed that logaritmic model was in good agreement with the experimental data obtained. During drying of plums, the effective diffusivity was found to be between 5.6?10-9 for 55?C and 8.9?10-9 m2 s-1 at 75?C, respectively. The physical characteristics of the fresh (lenght 39.64 mm and width 29.15 mm) and dried (lenght 37.52 mm and width 22.85 mm) plum fruit were determined. Finally, by chemical analysis, the content of micro-and macro41 elements (Fe, Mn, Cu, B and N, F, K, Ca, Mg, S) in the skin and flesh of the dried product, prunes, has been established. nema