Mathematical Modelling, Drying Behavior, and Quality Investigation of the Turkey Berry in a Fluidized Bed Dryer

Abstract

The dehydration behavior of turkey berries was analysed in a fluidized bed dryer at various inlet air velocities (0.8, 2.1, and 3.4 m/s) and temperatures (50, 60, and 70°C). The drying parameters and physiochemical values of fruits were extensively studied, as were the moisture content, rate of drying, moisture diffusivity of the sample, shrinking percentage, color variations, retention of vitamin C, β-carotene, antioxidant capacity, and total phenolic content. The activation energy varies between 36.82 and 45.63 kJ/mol under different bed conditions. According to the experimental results, it has been observed that the maximum moisture diffusion rate was 2.898 × 10−10 m2/s and maximum retention rates of vitamin C, β-carotene, antioxidant capacity, and total phenolic content were 1.91 mg/100 g d.m, 184 μg/100 g d.m, 21.34 mg AAE/100 g d.m, and 513 mg GAE/100 g, during the drying of the sample at 70°C and 3.4 m/s. The minimum shrinkage (49.1%) and color variation (ΔE = 11.08) were detected at 3.4 m/s and 70°C. The Midilli et al. model was fitted, which is the most preferable model for predicting the dehydration characteristics of turkey berries.