Effect of Pretreatments on the Valorization as Chips of Japanese Apple (Malus floribunda L.) Waste: Drying Kinetics, Color Quality and Energy Consumption

Waste-bottom fruits are spoiled and wasted due to their high moisture content. In order to contribute to reducing food waste and supply, waste fruits have a high potential to be turned into new products by drying. In this study, the effects of 3% citric acid and 3% ethyl oleate pretreatments on drying kinetics, color quality and energy analysis of fruit chips produced from waste Japanese apples were investigated. Within the scope of the study, it was determined that the drying rates of the drying processes varied between 0.0094 and 0.013 g moisture/g drying substance.minute values. It was determined that the effective diffusion values of the drying processes varied between 3.99 and 5.08 x 10(-7) m(2)/s. It was found that the most suitable drying process in terms of color value was the citric acid pretreatment. The chroma and total color change values of the citric acid pre-treated chips were determined as 14.42 and 18.99, respectively. The average energy consumption values of the control, citric acid and ethyl oleate pretreated samples were determined as 0.620, 0.549 and 0.585 kWh, respectively. In citric acid pre-treatment drying, energy savings of 11.45% were achieved. According to the findings obtained in drying kinetics, color quality and energy analysis, it is recommended to prefer citric acid pretreatment.