Vacuum Drying Characteristics of Kiwifruit and Analysis of Drying Shrinkage

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  • ORIKASA Takahiro
    Faculty of Agriculture, Iwate University
  • WU Long
    National Food Research Institute National Institute of Advanced Industrial Science and Technology
  • ROY Poritosh
    National Food Research Institute School of Engineering, University of Guelph
  • MURAMATSU Yoshiki
    Faculty of Bioindustry, Tokyo University of Agriculture
  • YANO Toshikazu
    School of Food, Agriculture and Environmental Sciences, Miyagi University
  • SHIINA Takeo
    National Food Research Institute
  • TAGAWA Akio
    Graduate School of Horticulture, Chiba University

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Other Title
  • キウイフルーツの真空乾燥特性と乾燥収縮の解析

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Abstract

We investigated the vacuum drying characteristics of kiwifruit slices (approximately 10 mm thick). The experiments were conducted in a vacuum chamber with pressures ranging from 1.33 to 2.00 kPa and at five drying temperatures ranging from 30 to 70 ℃. We also investigated shrinkage, which refers to changes in the volume and surface area of the sliced kiwifruit during vacuum drying. The volume ratio was represented as a linear function of the moisture content, and the surface area ratio was approximated by a power function of the moisture content based on the relationship between the volume ratio and moisture content. Using the shrinkage data, we modeled the drying characteristics of this fruit. The empirical changes in moisture content agreed well with an exponential model for the first falling-rate period and Page’s model for the second period.

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