DEHYDRATION OF PEACHES WITHOUT SULPHUR DIOXIDE

ABSTRACT

The experimental drying behaviour of clingstone peach halves dehydrated without sulphites was investigated. Fruit treatments such as peeling and peeling followed by blanching led to greatly increased drying rates in comparison to unpeeled halves during isothermal dehydration. Superficial product temperature during dehydration was also affected by fruit treatment. Drying rates during isothermal dehydration were found to increase as linear air velocity increased from 2 to 4 m.s⁻¹. Fruit size had a pronounced effect on drying rates, with halves obtained from the smallest fruit (54 mm.), showing the highest rates. Experimental drying studies were

Keywords and Phrases:

• Drying rate
• fruit size
• simulation studies
• tunnel dehydrators

Additional information

Notes on contributors

C.F. Hansmann

This work was done in partial fulfilment of a Ph.D. study at the Department of Food Science, University of Stellenbosch (First author).