SciELO - Scientific Electronic Library Online

vol.38 issue3Jasmonic acid as a promoter of resistance in plantsElectronic and computation technologies in data collection and integration in precision agriculture author indexsubject indexarticles search
Home Pagealphabetic serial listing  

Services on Demand




Related links

  • Have no similar articlesSimilars in SciELO


Revista de Ciências Agrárias

Print version ISSN 0871-018X


NUNES, Catarina A. S.; RIBEIRO, Tânia I. B.  and  NUNES, João M. S. A. Comparative Analysis of Dehydration Methods for Apple FruitAnálise Comparativa de Métodos de Desidratação do Fruto Maçã. Rev. de Ciências Agrárias [online]. 2015, vol.38, n.3, pp.282-290. ISSN 0871-018X.

Fruit dehydration is a key option for food preservation, in order to increase shelf life and promote exportation. Numerous methods of dehydration have been developed in recent decades. The aim of the present work is to perform an assessment of the dehydration methods used more frequently with apple fruit, and subsequently, compare them as to the conditions of operation (temperature, speed of drying and drying time) and energy aspects (energy requirement and energetic efficiency). The comparative analysis shows that drying with microwave associated with a second method of drying has greater benefits in terms of quality of the final product. In addition, using the two methods it is possible to overcome the limitations of each one used individually. The microwave drying and microwave drying combined with vacuum present the lowest drying times, 0.87-h and 0.28-h, respectively, as opposed to traditional techniques (sun drying and solar drying). In terms of energy efficiency, it was found that among the methods analysed the higher rates were observed for the fluidized bed dryer (28.0-64.0%), microwave drying (79.0%) and drying by infrared radiation (30.0-60.0%). The infrared drying method appears to be the most efficient, presenting lower costs and providing greater benefits in terms of drying times, energy efficiency and, organoleptic and nutritional characteristics of the final product.

Keywords : dehydration; energetic efficiency; quality of the final product; time drying.

        · abstract in Portuguese     · text in English     · English ( pdf )


Creative Commons License All the contents of this journal, except where otherwise noted, is licensed under a Creative Commons Attribution License