Sequential-combined solar energy assisted hot air and hot air-assisted radio frequency drying to produce high-quality dried whole apricots: An optimization study for process parameters
Hatice Neval Özbek
Department of Food Engineering, Engineering Faculty, University of Gaziantep, Gaziantep, Turkey
Contribution: Methodology, Software, Validation, Writing - original draft, Writing - review & editing
Search for more papers by this authorEcem Bulut
Department of Food Engineering, Engineering Faculty, University of Gaziantep, Gaziantep, Turkey
Contribution: Investigation, Validation
Search for more papers by this authorBüşra Işınay
Department of Food Engineering, Engineering Faculty, University of Gaziantep, Gaziantep, Turkey
Contribution: Investigation, Validation
Search for more papers by this authorMelis Sever
Department of Food Engineering, Engineering Faculty, University of Gaziantep, Gaziantep, Turkey
Contribution: Investigation, Validation
Search for more papers by this authorHüseyin Topçam
Department of Food Engineering, Ankara University, Ankara, Turkey
Contribution: Investigation, Validation
Search for more papers by this authorDerya Koçak Yanık
Department of Food Engineering, Engineering Faculty, University of Gaziantep, Gaziantep, Turkey
Contribution: Conceptualization, Methodology, Software, Supervision, Writing - original draft, Writing - review & editing
Search for more papers by this authorAli Coşkun Dalgıç
Department of Food Engineering, Engineering Faculty, University of Gaziantep, Gaziantep, Turkey
Contribution: Conceptualization, Methodology, Supervision
Search for more papers by this authorFerruh Erdoğdu
Department of Food Engineering, Ankara University, Ankara, Turkey
Contribution: Conceptualization, Methodology, Supervision, Writing - review & editing
Search for more papers by this authorAysel Elik
Department of Food Engineering, Engineering Faculty, University of Gaziantep, Gaziantep, Turkey
Contribution: Investigation, Methodology, Validation
Search for more papers by this authorCorresponding Author
Fahrettin Göğüş
Department of Food Engineering, Engineering Faculty, University of Gaziantep, Gaziantep, Turkey
Correspondence
Fahrettin Göğüş, Department of Food Engineering, Engineering Faculty, University of Gaziantep, 27310 Gaziantep, Turkey.
Email: [email protected]
Contribution: Conceptualization, Funding acquisition, Methodology, Project administration, Resources, Supervision, Writing - original draft, Writing - review & editing
Search for more papers by this authorHatice Neval Özbek
Department of Food Engineering, Engineering Faculty, University of Gaziantep, Gaziantep, Turkey
Contribution: Methodology, Software, Validation, Writing - original draft, Writing - review & editing
Search for more papers by this authorEcem Bulut
Department of Food Engineering, Engineering Faculty, University of Gaziantep, Gaziantep, Turkey
Contribution: Investigation, Validation
Search for more papers by this authorBüşra Işınay
Department of Food Engineering, Engineering Faculty, University of Gaziantep, Gaziantep, Turkey
Contribution: Investigation, Validation
Search for more papers by this authorMelis Sever
Department of Food Engineering, Engineering Faculty, University of Gaziantep, Gaziantep, Turkey
Contribution: Investigation, Validation
Search for more papers by this authorHüseyin Topçam
Department of Food Engineering, Ankara University, Ankara, Turkey
Contribution: Investigation, Validation
Search for more papers by this authorDerya Koçak Yanık
Department of Food Engineering, Engineering Faculty, University of Gaziantep, Gaziantep, Turkey
Contribution: Conceptualization, Methodology, Software, Supervision, Writing - original draft, Writing - review & editing
Search for more papers by this authorAli Coşkun Dalgıç
Department of Food Engineering, Engineering Faculty, University of Gaziantep, Gaziantep, Turkey
Contribution: Conceptualization, Methodology, Supervision
Search for more papers by this authorFerruh Erdoğdu
Department of Food Engineering, Ankara University, Ankara, Turkey
Contribution: Conceptualization, Methodology, Supervision, Writing - review & editing
Search for more papers by this authorAysel Elik
Department of Food Engineering, Engineering Faculty, University of Gaziantep, Gaziantep, Turkey
Contribution: Investigation, Methodology, Validation
Search for more papers by this authorCorresponding Author
Fahrettin Göğüş
Department of Food Engineering, Engineering Faculty, University of Gaziantep, Gaziantep, Turkey
Correspondence
Fahrettin Göğüş, Department of Food Engineering, Engineering Faculty, University of Gaziantep, 27310 Gaziantep, Turkey.
Email: [email protected]
Contribution: Conceptualization, Funding acquisition, Methodology, Project administration, Resources, Supervision, Writing - original draft, Writing - review & editing
Search for more papers by this authorFunding information
This research was financially supported by the Scientific and Technological Research Council of Turkey (TUBITAK, Project No: 118O026)
Abstract
A solar energy assisted hot air (SAAD) and its sequential combination with hot air-assisted radio frequency drying (HARFD) system was used to dry whole apricots. Sequentially combined drying conditions (pre-drying temperature (50–70°C), pre-drying time (300–1,140 min), distance between electrodes (77–85 mm), and radio frequency drying time (270–690 min)) were investigated and optimized using the Box–Behnken design for minimum browning and surface color and optimum texture and moisture content. Under optimum conditions of 63.5°C pre-drying temperature, 895 min pre-drying time, 77 mm distance between radio frequency electrodes, and 385 min radio frequency drying time; the moisture content, amount of browning products, total color change, and hardness were 22.31% ± 2.82%, 0.69 ± 0.03 (A420/g dry weight), 37.65 ± 2.23, and 1,293.46 ± 61.96 N, respectively. Sequential combination of SAAD with HARFD system provided high-quality whole apricots while reducing the processing time.
Novelty impact statement
Sequentially combined solar energy assisted hot air and hot air-assisted radio frequency drying system was used for the first time to dry whole apricots and process parameters were optimized to produce high-quality products using response surface methodology. The results showed that the applied sequential drying technique is promising to produce commercially marketable apricots in a short time with acceptable quality characteristics. Consequently, the sequentially combined drying system could be an alternative technology in industry.
CONFLICT OF INTEREST
The authors declare that they have no conflict of interest.
Open Research
DATA AVAILABILITY STATEMENT
Data available in article Supporting Information.
Supporting Information
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| jfpp16344-sup-0001-Supinfo.docxWord 2007 document , 18.8 KB | Supplementary Material |
Please note: The publisher is not responsible for the content or functionality of any supporting information supplied by the authors. Any queries (other than missing content) should be directed to the corresponding author for the article.
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