Effect of dipping on fruit-drying kinetics in ‘Čačanska Rodna’ and ‘Stanley’ plum cultivars

Abstract

The paper presents the results of the effect of dipping on fruit-drying kinetics in two cultivars that represent the most significant source of prunes in Serbia (‘^a~anska Rodna’ and ‘Stanley’). Dipping was performed in laboratory conditions, by submerging fruits in boiling water. Testing was performed at two drying temperatures, 70 °C and 90 °C in the experimental fruit dryer used for testing the convective drying method, to the point of attaining 75% of total dry matter content in the prune. While dipping at 90 °C, drying time is reduced by an average of 5% compared to the control (undpipped fruits) whereas at the drying temperature of 70 °C, reduction of drying time is about 10% in both tested cultivars.