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This study models fruit drying, revealing that cell membrane breakage (lysis) significantly enhances water permeability and accelerates drying rates more than altering drying conditions. This highlights the importance of cellular changes in fruit dehydration processes.

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Area of Science:

  • Food Science
  • Biophysics
  • Chemical Engineering

Background:

  • Convective drying of fruits causes microstructural changes due to moisture removal.
  • Understanding the link between drying kinetics and these microstructural changes is crucial for optimizing the process.

Purpose of the Study:

  • To develop an upscaling approach to relate drying kinetics with microstructural changes in apples.
  • To quantify the impact of cellular dehydration mechanisms, such as free shrinkage and lysis, on fruit drying.

Main Methods:

  • A microscale model computed effective permeability as a function of water potential, considering temperature and microstructural changes.
  • Upscaling to macroscale modeling quantified the influence of microstructural changes on fruit drying kinetics.
  • Simulations analyzed cell shrinkage (free shrinkage) and cell membrane breakage (lysis).

Main Results:

  • Cell lysis enhances tissue permeability up to four times compared to free shrinkage.
  • A low-permeability barrier layer forms at the tissue surface during drying, dependent on the dehydration mechanism.
  • Inducing lysis accelerates drying rates by up to 26%, surpassing improvements from increased airspeed or decreased humidity.

Conclusions:

  • Cellular dehydration mechanisms significantly impact fruit drying kinetics and must be included in models.
  • Pretreatment processes inducing cell lysis offer a more effective method to enhance drying rates than solely adjusting drying conditions.
  • The study provides high-resolution insights into fruit drying not easily achievable through experimental methods.