Effects of Infrared-Assisted Refractance Window™ Drying on the Drying Kinetics, Microstructure, and Color of Fruit Purée.

The objective of this work was to study the influence of the drying temperature, infrared (IR) radiation assistance, and the Mylar™ film thickness during fruit purée drying by the Refractance Window™ (RW™) method. For this, a RW™ dryer layout with a regulated bath at working temperatures of 60, 75, and 90 °C, Mylar™ thicknesses of 0.19, 0.25, 0.30 mm and IR radiation of 250 W for assisting RW™ drying process was used. Experimental curves data were expressed in moisture ratio (MR) in order to obtain moisture effective diffusivities (non-assisted RW™: = 2.7-10.1 × 10 m/s and IR-assisted RW™: = 4.2-13.4 × 10 m/s) and further drying curves modeling (Page, Henderson-Pabis, Modified Henderson-Pabis, Two-Term, and Midilli-Kucuk models). The Midilli-Kucuk model obtained the best-fit quality on experimental curves regarding statistical tests applied (Coefficient of Determination (), ) and Root Mean Square Error (). Microscopical observations were carried out to study the RW™ drying conditions effect on microstructural changes of fruit purée. The main findings of this work indicated that the use of IR-assisted RW™ drying effectively accelerates the drying process, which achieved a decrease drying time around 60%. Thus, this combined RW™ process is strongly influenced by the working temperature and IR-power applied, and slightly by Mylar™ thickness.