Kinetic characteristics of quince drying

For the last decade, humanity has been relying on healthy nutrition in the world. The essence of nutrition is the prolongation of a healthy life. One of these useful products is quince. It is characterized by a valuable nutrient and chemical composition. One of the key issues in science is the preservation of a useful product. This method is drying. In our work, convective drying of quince slices is considered. Establishing the kinetic characteristics of the process will allow them to be varied in order to improve the results, namely the quality of the dried sample. The aim of the research is to develop objective regime parameters for drying quince beds 1.5-5 mm thick. We have determined the main kinetic characteristics of the convective drying of quince. Curves of the water removal rate are designed. During the experiments, the technological parameters that could affect the drying quality were varied. As a result of the analysis of the main drying parameters, the nuances of removing moisture from quince samples were determined. As a result of the experiments, an expedient system for drying quince slices with a thickness of 1.5-5 mm was established. Two periods of moisture removal of quince slices have been established. The optimal time is 8-10 hours. The final moisture content of the dried sample was not more than 23%, which meets the typical requirements for dried fruits. The recommended drying agent speed is 3 m/s.

1. Townsend J.R., Kirby T.O., Marshall T.M., Church D.D., Jajtner A.R., Esposito R. Foundational Nutrition: Implications for Human Health. Nutrients. 2023 Jun 22;15(13):2837. doi: 10.3390/nu15132837. PMID: 37447166; PMCID: PMC10343467.

2. Rana S.S., Pradhan R.C., Mishra S. Optimization of chemical treatment on fresh cut tender jackfruit slices for prevention of browning by using response surface methodology. International Food Research Journal. 2018;25(1).

3. Rana S.S., Pradhan R.C., Mishra S. Variation in properties of tender jackfruit during different stages of maturity. Journal of Food Science and Technology. 2018;55:2122–2129. https://doi.org/10.1007/s13197-018-3127-9

4. Alfiya P.V., Jayashree E., Theertha K.V. Conventional sun drying and infrared convective drying of spices: A comparative evaluation on kinetics and quality. Solar Energy. 2025;291:113396. https://doi.org/10.1016/j.solener.2025.113396

5. Calín-Sánchez A., Lipan L., Cano-Lamadrid M., Kharaghani A., Masztalerz K., CarbonellBarrachina A., et al. Traditional and Novel Drying Techniques. Encyclopedia. Available at: https://encyclopedia.pub/entry/2195. Accessed April 22, 2025.

6. Shelake A., Kamble J.D., Chougule N. HPLC Development Method and Validation. International Journal of Pharmaceutical Sciences. 2024;2(11):910–919. https://doi.org/10.5281/zenodo.14203300

7. Kataria S., Prashant B., Akanksha M., Premjeet S., Devashish R. Gas Chromatography Mass Spectrometry: Applications. International Journal of Pharmaceutical & Biological Archives. 2011;2(6):1544–1560.

8. Dass C. Fundamentals of Contemporary Mass Spectrometry. Hoboken: John Wiley and Sons; 2007.

9. Sparkman O.D., Penton Z., Kitson F.G. Gas Chromatography and Mass Spectrometry: A Practical Guide. Oxford: Academic Press; 2011.

10. Akenchenko M.A., et al. Kinetics model of convective drying. IOP Conference Series: Earth and Environmental Science. 2021;640:072005.

11. Mutuli G.P., Gitau A.N., Mbuge D.O. Convective Drying Modeling Approaches: a Review for Herbs, Vegetables, and Fruits. Journal of Biosystems Engineering. 2020;45:197–212. https://doi.org/10.1007/s42853-020-00056-9

12. Aleksanyan I.Yu., Buinov A.A. Vysokointensivnaya sushka pishchevykh produktov. Penosushka. Teoriya. Praktika. Modelirovanie: monografiya [High-intensity drying of food products. Foam drying. Theory. Practice. Modeling: monograph]. Astrakhan: ASTU, 2004. 380 p. (In Russian)

13. Kholmanskiy A.S., Tilov A.Z., Sorokina E.Yu. Fiziko-khimicheskoe modelirovanie protsessa sushki ovoshchey i fruktov [Physico-chemical modeling of vegetable and fruit drying process] // Sovremennye problemy nauki i obrazovaniya. 2012. № 5. URL: https://science-education.ru/ru/article/view?id=6900 (Accessed: 21.04.2025). (In Russian)

14. Yi J., Zhou L., Bi J. Influence of pre-drying treatments on physicochemical and organoleptic properties of explosion puff dried jackfruit chips. Journal of Food Science and Technology. 2016;53(2):1120–1129.

15. Nemenushchaya L.A., Stepanishcheva N.M., Solomatin D.M. Sovremennye tekhnologii khraneniya i pererabotki plodoovoshchnoy produktsii [Modern technologies of storage and processing of fruit and vegetable products]. Moscow: FGNU "Rosinformagrotekh", 2009. 172 p. (In Russian)