Impact of different drying methods on the drying kinetics, color, total phenolic content and antioxidant capacity of pineapple

Abstract

In this study, the effects of convective (60, 70, 80 and 90°C), microwave (120 and 350 W) and freeze-drying methods on the drying kinetics, color, total phenolic (TP) content and antioxidant capacity of pineapples were examined. The statistic tests proved that the Midilli et al., Two Term, Wang and Singh and Page models were superior to the other models and yielded the closest predictions to the experimental values. The lowest change in the color parameter (∆E) value (4.83) was obtained by freeze-drying the pineapples. The dried samples demonstrated a decrease in the TP content compared to the fresh samples and a decrease in the antioxidant capacity. The best antioxidant capacity and TP content values were obtained via freeze drying and microwave drying at 350 W, respectively. According to the results obtained from this study, convective, freeze drying and microwave methods are suitable for drying pineapple.

Keywords

• Pineapple
• drying kinetics
• freeze drying
• color
• total phenolic content
• antioxidant capacity