Year: 2025
Type: article
Abstract: Currently, there is no cost-effective drying approach for apricots that effectively preserves color and prevents browning. Using a psychrometric chamber to simulate environmental conditions in Malatya, Turkey, apricots were dried, with freeze-dried samples serving as a control. The samples were analyzed for their water and nutritional contents as well as chemical and structural evaluation. The Agricycle® passive solar drier was tested for its ability to dry apricots while reducing browning. Freeze-dried samples appeared whiter (bleached), whereas passive solar-dried apricots retained their natural color. The results showed that passive solar drying successfully reduced the water content to below 20% (11.92%) and limited browning, based on visual inspection and colorimetry. Nutritionally, passive solar-dried apricots had comparable total phenolics to freeze-dried samples (2.72 vs. 4.06 GAE/g dry mass), but higher vitamin C (1.86 vs. 1.11 mg/g dry mass) and lower dissolved solids (45.36 vs. 73.02 °Brix). The microstructural analysis revealed notable differences between drying methods. Overall, the Agricycle® passive solar drier offers a simple, cost-effective solution for fruit drying.
Source: Applied Sciences
DOI: 10.3390/app152312750
Language: English
Topic: Food Drying and Modeling
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: gold
Estimated APC paid: $2,896
OpenAlex ID: W4416913464