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 th...e 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.
Keywords:
convective drying / drying curves / dry matter content / fresh fruit characteristicsSource:
Proceedings : IX International Scientific Agriculture Symposium ‘Agrosym 2018’, 04-07 October 2018, Jahorina, Republic of Srpska, Bosnia and Herzegovina, 2018, 366-371Publisher:
- East Sarajevo : Faculty of Agriculture
Funding / projects:
Collections
Institution/Community
Institut za voćarstvoTY - CONF AU - Kandić, Miodrag AU - Mitrović, Olga AU - Popović, Branko PY - 2018 UR - https://refri.institut-cacak.org/handle/123456789/682 AB - 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. PB - East Sarajevo : Faculty of Agriculture C3 - Proceedings : IX International Scientific Agriculture Symposium ‘Agrosym 2018’, 04-07 October 2018, Jahorina, Republic of Srpska, Bosnia and Herzegovina T1 - Kinetics of dry matter content during drying of cv ‘Čačanska Rodna’ fruits EP - 371 SP - 366 ER -
@conference{ author = "Kandić, Miodrag and Mitrović, Olga and Popović, Branko", year = "2018", 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.", publisher = "East Sarajevo : Faculty of Agriculture", journal = "Proceedings : IX International Scientific Agriculture Symposium ‘Agrosym 2018’, 04-07 October 2018, Jahorina, Republic of Srpska, Bosnia and Herzegovina", title = "Kinetics of dry matter content during drying of cv ‘Čačanska Rodna’ fruits", pages = "371-366" }
Kandić, M., Mitrović, O.,& Popović, B.. (2018). Kinetics of dry matter content during drying of cv ‘Čačanska Rodna’ fruits. in Proceedings : IX International Scientific Agriculture Symposium ‘Agrosym 2018’, 04-07 October 2018, Jahorina, Republic of Srpska, Bosnia and Herzegovina East Sarajevo : Faculty of Agriculture., 366-371.
Kandić M, Mitrović O, Popović B. Kinetics of dry matter content during drying of cv ‘Čačanska Rodna’ fruits. in Proceedings : IX International Scientific Agriculture Symposium ‘Agrosym 2018’, 04-07 October 2018, Jahorina, Republic of Srpska, Bosnia and Herzegovina. 2018;:366-371..
Kandić, Miodrag, Mitrović, Olga, Popović, Branko, "Kinetics of dry matter content during drying of cv ‘Čačanska Rodna’ fruits" in Proceedings : IX International Scientific Agriculture Symposium ‘Agrosym 2018’, 04-07 October 2018, Jahorina, Republic of Srpska, Bosnia and Herzegovina (2018):366-371.