Abstract
In line with the aim of drying food products of high quality in the shortest time and with the least energy consumption, in this study, peach slices of three different thicknesses were dried in three different dryer types. The drying of peaches was carried out using a solar energy drying system, a thermal energy storage solar dryer, and a dryer with a heat pump. The drying performances of peach slices of three different thicknesses were investigated. SMER, MER, and SEC values, which relate to the amount of removed moisture and the amount of consumed energy at the end of the drying studies, were calculated. Food analyses, such as moisture, color, texture, and water activity were performed. Considering the amount of energy consumed, it is seen that the heat pump system consumes more energy than the solar energy system. In addition, by using the heat storage system, the drying time is shortened and the energy consumption is reduced. A decrease in SEC values was observed with the activation of the heat storage solar dryer.
Publisher
Ankara University Faculty of Agriculture