Effect of convective drying on color, water activity, and browning index of peach slices

Color is one of the most critical food quality parameters since it impacts consumer acceptability. The influence of peach drying at varied temperatures (50, 55, and 60 degrees C), air velocities (0.3, 0.6, and 0.9 m.s(-1)), and processing periods (6, 6.5, and 7 h) on color change, water activity, total soluble solids, and browning index was studied. A 23-randomized experimental design was used to investigate the effect of various operating factors. The drying kinetics were primarily controlled by temperature and airflow rate, with higher temperatures and airspeed resulting in a shorter drying time. The water activity ranged from 0.33 to 0.41, and the lowest color change (Delta E) was 18 at 55 degrees C, 0.3 m.s(-1), and 6 h. The color parameters showed the best result at 55 degrees C and 60 degrees C at 3 m.s(-1). Furthermore, temperature and air velocity increased the browning index and total soluble solids. These results may be valuable to dry peach producers.