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International Journal of Food Engineering

Editor-in-Chief: Chen, Xiao Dong

IMPACT FACTOR 2017: 0.923

CiteScore 2017: 0.98

SCImago Journal Rank (SJR) 2017: 0.323
Source Normalized Impact per Paper (SNIP) 2017: 0.505

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Volume 13, Issue 4


Comparison of Drying and Quality Characteristics of Pear (Pyrus Communis L.) Using Mid-Infrared-Freeze Drying and Single Stage of Freeze Drying

Tamás Antal
  • Corresponding author
  • Agricultural and Molecular Research and Service Institute, University of Nyíregyháza, Kótaji Str. 9-11., H-4400 Nyíregyháza, Hungary
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  • Other articles by this author:
  • De Gruyter OnlineGoogle Scholar
/ Judit Tarek-Tilistyák
  • Agricultural and Molecular Research and Service Institute, University of Nyíregyháza, Kótaji Str. 9-11., H-4400 Nyíregyháza, Hungary
  • Other articles by this author:
  • De Gruyter OnlineGoogle Scholar
/ Zoltán Cziáky
  • Agricultural and Molecular Research and Service Institute, University of Nyíregyháza, Kótaji Str. 9-11., H-4400 Nyíregyháza, Hungary
  • Other articles by this author:
  • De Gruyter OnlineGoogle Scholar
/ László Sinka
  • Agricultural and Molecular Research and Service Institute, University of Nyíregyháza, Kótaji Str. 9-11., H-4400 Nyíregyháza, Hungary
  • Other articles by this author:
  • De Gruyter OnlineGoogle Scholar
Published Online: 2017-02-09 | DOI: https://doi.org/10.1515/ijfe-2016-0294


This article provides results of an experimental investigation of hybrid- (MIR-FD), mid-infrared- (MIR) and freeze drying (FD) on the drying characteristics, energy consumption and quality parameters of pear. Rehydration ratio, color, texture, water activity, phenolic content and antioxidant activity were measured to evaluate the quality of dried pear products. Mid-infrared-freeze drying (MIR-FD) had the higher drying rate, which reduced the drying time by 14.3–42.9 % compared with FD method. Two empirical models were chosen to fit the drying curves and the models had the suitable R2 and RMSE values. Temperature characteristics of MIR and MIR-FD dried pear were determined in terms of interior temperature variation. The MIR-FD pear had darker color, better rehydration capacity, similar water activity, lower hardness (except of MIR-FD70°C) and highest content of chemical composition than single stage of FD products. Above all, the MIR50-60°C-FD was suggested as the best drying method for pear in this study.

Keywords: pear; hybrid drying; freeze drying; drying kinetics; energy uptake; quality characteristics


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About the article

Published Online: 2017-02-09

Published in Print: 2017-04-01

Citation Information: International Journal of Food Engineering, Volume 13, Issue 4, 20160294, ISSN (Online) 1556-3758, ISSN (Print) 2194-5764, DOI: https://doi.org/10.1515/ijfe-2016-0294.

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