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Dried pears are produced in Portugal by a traditional solar drying process and, because they represent unquestionable regional economic interest, some studies are being conducted in order to convert their production to industrial drying methods.
In this work the main mass transfer phenomena occurring during drying of pears are investigated. Experiments were carried out to determine the time evolution of the radial profiles of water and sugar content. The drying rates were also studied at constant drying temperatures of 30, 40 and 50 ºC.
The results enable to conclude that the concentration profiles of water and sugar, both in space and time, follow an expected pattern if one takes into account the rates of water removal and the diffusion mechanisms. These also allow to explain why the sugar concentration increases in the periphery of the fruit. The drying rate curves obtained are typical, with the drying process at 30 ºC being more gradual but also much slower than that at 50 ºC.
Descrição
Palavras-chave
Pear composition drying sugar content radial variation
Contexto Educativo
Citação
1. Guiné RPF, Castro JAAM. (2002) Pear drying process analysis: Drying rates and evolution of water and sugar concentrations in space and time. Drying Technology, 20(7), 1515-1526.