Osmotic drying of quince (Cydonia oblonga mill.) in sucrose solution
Stojanović Čedomir | Babić Mirko | Babić Ljiljana | Pavkov Ivan | Radojčin Milivoj | Lončarević Velimir
Quince (Cydonia oblonga mill.) is fruit which is neglected in fruit production in our country despite its pleasant aroma. Due to its high values of hardness and firmness, quince is not used much for drying. Osmotic drying, within combined drying technology, decreases these deficiencies. The objective of this paper is to examine the effects of certain factors of osmotic drying on physical properties of quince. Leskovačka cultivar of quince, prepared in a form of quarters, was used for osmotic drying. The experiment was conducted as a three-factor experiment. The experiment factors were solution temperature, solution concentration and the duration of the process. The solution concentration varied having the values of 50°Bx and 65°Bx, the temperature had the values 40°C and 60°C, while the drying time was 100 and 180 minutes. The effects of these factors on the changes of the length, moisture content and volume of quince samples were examined. The changes of physical properties during the osmotic drying were graphically presented, and the results were approximated by the second degree polynomial. The coefficients of the suggested models as well as the coefficients of determination were calculated using the mathematical method of regressive analysis. The coefficients of determination are quite high regarding moisture content change and volumetric shrinkage, and with regard to the change of dimension, they also prove to be dependant on the duration of drying. By increasing the concentration and the temperature of osmotic solution, the changes of physical properties become more prominent. The changes of physical properties are more intensive in the first 100 minutes of osmotic drying.
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