title: Modelling of nectarine drying under near infrared - Vacuum conditions.
abstract: BACKGROUND
  Drying of nectarine slices was performed to determine the thermal and physical properties in order to reduce product deterioration due to chemical reactions, facilitate storage and lower transportation costs. Because nectarine slices are sensitive to heat with long drying period, the selection of a suitable drying approach is a challenging task. Infrared-vacuum drying can be used as an appropriate method for susceptible materials with high moisture content such as nectarine slices.
  
  
  METHODS
  Modelling of nectarine slices drying was carried out in a thin layer near infraredvacuum conditions. Drying of the samples was implemented at the absolute pressures of 20, 40 and 60 kPa and drying temperatures of 50, 60 and 70°C. Drying behaviour of nectarine slices, as well as the effect of drying conditions on moisture loss trend, drying rate, effective diffusion coefficient, activation energy, shrinkage, colour and energy consumption of nectarine slices, dried in near infrared-vacuum dryer are discussed in this study. Six mathematical models were used to predict the moisture ratio of the samples in thin layer drying.
  
  
  RESULTS
  The Midilli model had supremacy in prediction of nectarine slices drying behaviour. The maximum drying rates of the samples were between 0.014-0.047 gwater/gdry material·min. Effective moisture diffusivity of the samples was estimated in the ranges of 2.46·10-10 to 6.48·10-10 m2/s. Activation energy were computed between 31.28 and 35.23 kJ/mol. Minimum shrinkage (48.4%) and total colour difference (15.1) were achieved at temperature of 50°C and absolute pressure of 20 kPa. Energy consumption of the tests was estimated in the ranges of 0.129 to 0.247 kWh.
  
  
  CONCLUSIONS
  Effective moisture diffusivity was increased with decrease of vacuum pressure and increase of drying temperature but effect of drying temperature on effective moisture diffusivity of nectarine slices was more than vacuum pressure. Activation energy was decreased with decrease in absolute pressure. Total colour difference and shrinkage of nectarine slices on near infrared-vacuum drying was decreased with decrease of vacuum pressure and decrease of drying temperature.
authors.affiliation: Department of Biosystems Engineering, Faculty of Agriculture, Bu-Ali Sina University, Hamedan, Iran.
authors.forename: Behnam
authors.initials: B
authors.lastname: Alaei
authors.affiliation: Department of Biosystems Engineering, Faculty of Agriculture, Bu-Ali Sina University, Hamedan, Iran.
authors.forename: Reza Amiri
authors.initials: RA
authors.lastname: Chayjan
mesh_terms: D003116:Color; D003890:Desiccation / Q000379:methods*; D005511:Food Handling / Q000379:methods*; D005519:Food Preservation / Q000379:methods; D005638:Fruit; D006358:Hot Temperature; D006801:Humans; D007259:Infrared Rays; D008962:Models, Theoretical; D011312:Pressure; D027861:Prunus; D014618:Vacuum; D014867:Water
chemical_list: D014867:Water
keywords: activation energy; moisture diffusivity; nectarine; shrinkage; vacuum dryer