Comparative Study of the Drying of Pears Using Different Drying Systems

• Published in: International journal of fruit science Vol. 11; no. 1; pp. 55 - 73
• Main Authors: Guiné, Raquel P. F, Barroca, Maria João, Lima, Maria João R
• Format: Journal Article
• Language: English
• Published: Abingdon Taylor & Francis Group 01.01.2011; Taylor & Francis Ltd
• Subjects: acidity; chemical properties; Comparative studies; dried fruit; dried pear; drying; Food preservation; Fruits; pears; Pyrus communis; solar dryer; solar stove; TSS; tunnel dryer
• ISSN: 1553-8621; 1553-8362; 1553-8621
• DOI: 10.1080/15538362.2011.554071

Different methods for the drying of pears, namely a solar stove, a solar dryer, and a tunnel dryer, were studied. All processes were conducted in three consecutive years to analyze if the behavior of each drying method showed evidence of a similar pattern, along with producing products similar to the traditional pears that are dried using direct sun exposure. The results showed that all methods led to a considerable reduction in drying time as compared to open-sun drying. Indeed, the drying time for the solar stove and the solar dryer showed a reduction of more than 40% while in the drying tunnel this reduction increased to more than 60%. In addition, it was also possible to conclude that the properties of the dried pears obtained by the three processes correspond to dried fruits similar to the traditional dried pears.