The effects of different drying conditions on drying properties and product quality with golden berries (Physalis peruviana L.)

In the study, Golden berry (Physalis peruviana L.) fruits of South America type 01 were used. The drying process is carried out in a laboratory type precision dryer, outside in the sun and shade.The Golden strawberries are not processes with calix or non-calix pretreatment and are dried by dipping into a calix-free 1% NaOH solution. The drying process in the laboratory type precision dryer was carried out at 50, 60 and 70ºC temperatures. Seven different mathematical models were applied to experimental data in order to determine the most suitable thin layer drying model in drying. Color analyzes were performed in fresh and dried fruit samples. The best air temperature for drying the goldenberry fruit with hot air was found to be 60°C. It has been observed that the goldenberry fruit that was not pre-treated with calix and were pre-dried in 1% NaOH solution reflects the most suitable and close quality value for the fresh goldenberry samples. To determine the separable moisture content (ANO) in drying of golden berries, depending on the drying time of seven different mathematical thin layers drying models that were created. Both samples of the non pre-treated goldenberry products with non-calix pre-treatment (suspended in 1% NaOH solution) at 60°C, which was in a laboratory-type precision dryer, reached humidity equilibrium after 7 hours.