Effects of drying methods on quality attributes of peach (Prunus persica) leather

ABSTRACT

In this article, the effect of four drying techniques namely hot air drying (AD), infrared drying (IRD), hot air-assisted radio frequency drying (RFD), and microwave-assisted hot air drying (MWD) on quality attributes of dried peach (Prunus persica) leather (PL) was investigated. Drying tests were conducted at 70°C, air velocity of 1.0 m/s and at fixed power level of 4 W/g for RFD, IRD, and MWD. Moisture distribution, texture, rehydration ratio, color, and microstructure of PL were investigated. The results showed that the samples dried by MWD had the shortest drying time (180 min) followed by IRD (210 min), RFD (210 min) and AD (300 min). Study on microstructure and flavor analysis reveals that IRD gave the best results. Sensory tests using electronic tongue and electronic nose that evaluate the odor and taste profiles of dried PL indicates that IRD produced the best quality among the four drying techniques.

KEYWORDS:

• Drying
• e-nose
• e-tongue
• peach leather
• physiochemical properties

Additional information

Funding

We acknowledge the financial support from National Key R&D Program of China (Contract No. 2017YFD0400901), Jiangsu Province (China) Agricultural Innovation Project (Contract No. CX(17)2017), Jiangsu Province (China) “Collaborative Innovation Center for Food Safety and Quality Control” Industry Development Program, Jiangsu Province Key Laboratory Project of Advanced Food Manufacturing Equipment and Technology (No. FMZ201803).