The effect of vacuum drying and pulsed vacuum drying on the drying kinetics and quality of bitter orange slices (Citrus aurantium L.) was investigated in this study. Both methods of drying involve the use of reduced pressure to facilitate moisture removal from the slices.
Vacuum drying is a process where the pressure inside the drying chamber is lowered, resulting in a lower boiling point for water. This allows for faster evaporation of moisture from the slices. Pulsed vacuum drying, on the other hand, involves alternating periods of reduced pressure and atmospheric pressure, which promotes better moisture diffusion and enhances drying efficiency.
The drying kinetics of bitter orange slices under both methods were evaluated by monitoring the moisture content of the slices over time. It was found that pulsed vacuum drying resulted in faster drying rates compared to vacuum drying alone. This can be attributed to the intermittent application of atmospheric pressure, which aids in the removal of moisture from the slices.
In terms of quality, both vacuum drying and pulsed vacuum drying were found to preserve the color and sensory attributes of the dried bitter orange slices. However, pulsed vacuum drying was found to be more effective in preserving the vitamin C content of the slices compared to vacuum drying alone. This can be attributed to the shorter drying times and reduced exposure to high temperatures during the drying process.
Overall, both vacuum drying and pulsed vacuum drying are effective methods for drying bitter orange slices. However, pulsed vacuum drying offers the advantage of faster drying rates and better preservation of vitamin C content, making it a preferred method for drying citrus fruits. |
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