Effect of drying methods on the physicochemical and thermal properties of Mexican plum (Spondias purpurea L.) | Efecto de los métodos de secado sobre las propiedades fisicoquímicas y térmicas de la ciruela mexicana (Spondias purpurea L.)
2018
Muñoz-López, Cinthia | Urrea-Garcia, Galo Rafael | Jiménez-Fernandez, Maribel | Rodríguez-Jiménes, Guadalupe del Carmen | Luna-Solano, Guadalupe
Plum slices (diameter 2.5 cm and thickness 0.2 cm) were dried using vertical tray-drying (VTD) and freeze-drying. Models were used to determine the thermal conductivity (k) and specific heat (Cₚ). In addition, water activity (aw), colour total change (∆E), pectin yield (yₚₑc) and rehydration capacity were investigated. The moisture content of tray- and freeze-dried plum was relatively significant (p < 0.05). No significant difference was found in terms of aw. There was a maximum decrease in k and Cₚ of 90% and 91.5% during drying process, respectively. In terms of quality, ∆E showed that tray-dried samples had slight darker (browning), whereas the freeze-dried samples had a lighter colouring compared to the fresh fruit. The quality and rehydration characteristics of freeze-dried plum were higher than that of a tray-dried product; however, VTD could be appropriate for industrial production because of its advantages in lower cost and energy consumption.
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