Drying Kinetics and Color Retention of Dehydrated Rosehips |
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Authors: | T Koyuncu I Tosun N S Ustun |
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Affiliation: |
a Faculty of Agriculture, University of Ondokuz Mayis, Samsun, Turkey
b Faculty of Engineering, University of Ondokuz Mayis, Samsun, Turkey |
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Abstract: | Freshly harvested rosehips (Rosa canina L.) were dehydrated in a parallel flow type air dryer at six air temperatures (30, 40, 50, 60, and 70°C) at air velocities of 0.5, 1.0, and 1.5 m/s. Drying air temperature and velocity significantly influenced drying time and energy requirement. Minimum and maximum energy requirement for drying of rosehips were determined as 6.69 kWh/kg for 70°C at 0.5 m/s, and 42.46 kWh/kg for 50°C, 1.5 m/s. In order to reduce drying energy consumption, it is recommended that the drying air velocity must not be more than 0.5 m/s and drying air temperature should be 70°C. In addition, the influence of drying air temperature and air velocity on the color of dried rosehip has been studied. Hunter L, a, b values were used to evaluate changes in the total color difference (ΔE) on dried rosehips. 70°C drying air temperature and 1 m/s air velocity were found to yield better quality product. |
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Keywords: | Rosehips Drying kinetics Color Total color difference Parallel air flow dryer Drying temperatures Drying air velocities |
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