Mathematical modeling of the drying kinetics in an oven of Red Spanish variety pineapple cubes

Abstract

The objective of this work was to evaluate the influence of the combined drying pretreatments (microwave and osmotic dehydration) on the drying kinetics of red Spanish pineapple cubes in an oven, through the use of theoretical and empirical mathematical models. For the investigation, the samples were dried with microwave for 5 and 7 min, osmotically dehydrated (sucrose, 50 ^oBrix) for 3 h and finally dried in a conductive oven. Five replicates were made for each time, obtaining the drying kinetics and analyzing them through six mathematical models. The existence of significant differences was determined, with respect to the drying time of the samples by microwave, between all the parameters of the models, except in the parameter  of the Henderson and Pabis model. In addition, it was determined the Peleg model was the one that most accurately described the drying kinetics.