Kinetics of dry matter content during drying of cv ‘Čačanska Rodna’ fruits

Abstract

Drying kinetics of plum fruits can be presented with diifferent drying curves (curves of fruit mass, moisture content on a wet base, moisture content on a dry base…), as well as with appropriate drying rate curves. This paper presents the curve of dry matter content change of the fruits of CV ‘Čačanska Rodna’ during the drying process. Fruits of the plum cultivar Čačanska rodna taken from the Fruit Research Institute Čačak ’Preljinsko brdo’ site have been used for the examination. Tests were conducted using convective procedure in the hot air flow at the constant drying temperature of 90 ºC throughout the experimental drying chamber. Prior to drying experiments, fresh fruit mass, content of stone and dry matter content were determined. Mass share of the stone in the fruit was determined based on the fruit and stone mass. Before the drying process, the fresh plum fruits with pre-defined characteristics were distributed on the trays. Then the trays were placed in a drying chamber with the pre-adjusted drying air temperature. During the drying process, fruit masses were measured on the trays at the respective time intervals, thereby monitoring the kinetic process. It was noted that dry matter content in fruits increased during the drying process and the curves of dry matter content change were suitable for presenting the kinetics of drying process.