Determination of drying characteristics, rehydration properties, and shrinkage ratio of convective dried melon slice with some pretreatments

Abstract

The aim of this study was to investigate the effect of traditional and novel pretreatments (immersing ethanol solution, immersing in citric acid solution, ultrasound power, and hot water blanching) on drying and some physical properties of melon fruits cultivated in Turkey. Pretreatments significantly reduced drying time. The highest reduction (28.13%) was provided via immersing in 100% ethanol solution. Moreover, Parabolic model gave the best fitting to drying curves. Rehydration ability was improved by pretreatments with the reduction in shrinkage ratio of melon fruits. Higher concentration and temperature provided greater rehydration ability. Furthermore, no statistical difference in shrinkage ratio was observed between pretreatments (p > .05). In addition, L*, a*, and b* values of melon fruits were preserved with pretreatments. The lowest total color change was observed at the samples blanched at 60 and 70 degrees C. This study could be beneficial to usage potential of pretreatments in the field of food drying. Novelty impact statement The highest reduction in drying time of melon fruits was obtained by immersing in 100% ethanol solution. The best rehydration ability of melon fruits was observed in melon fruits pretreated with 100% ethanol solution. Shrinkage ratio of melon fruits was reduced by pretreatments. No statistical difference was determined between pretreatments.