The effects of different drying parameters on the persimmon pestil quality

In this study pestil was dried in the tunnel dryer from non-astringent type persimmon. Effects of air velocity of tunnel dryer ( 0.6, 1.0, 1.4 m/s) and the temperature (45, 50, 55 °C) were studied. Pestil was produced at three different thickness as 1, 2, 3 mm. Some quality parameters of produced pestil was evaluated with some quality parameters such as total color change (ΔE), moisture content, total acidity, ascorbic acid (vitamin C), total sugar and textural quality. Moreover fragility, flexibility, elasticity, adhesiveness, hardness were evaluated as textural properties. Measured quality parameters of pestil indicated that optimum temperature, air velocity, and thickness were determined as 53°C, 1.14 m/s and 2 mm respectively for the production. At the end of study, drying time decreased with increasing of air velocity and temperature. Also thickness of pestil affected drying time. The most important factor affected color was observed as thickness. Key Words: pestil, quality, tunnel dryer, persimmon, air velocity, temperature, thickness