Akademik Veri Yönetim Sistemi
Journal of Food Processing and Preservation, ss.1-12, 2026 (SCI-Expanded)
Persimmon′s high-water content and its physiological structure being prone to deterioration shorten its shelf life. In this sense, there is a great need to research alternative methods to extend shelf life and preserve product quality. This study investigates the effects of edible coating applications applied to persimmon dried at different infrared wavelengths on drying kinetics and some quality properties. The trials were carried out at 400-W emitter input power, middle and short infrared wavelengths and 1.5 m2 s−1 air velocity without pretreatment (control), and with pretreatment. Drying time varied depending on pretreatments and infrared wavelengths. The best results in terms of drying kinetics, shorter drying time (58 min), lower specific energy consumption (
) and higher diffusion coefficient (1.12 10−7 m2 s−1) were obtained by drying the slices pretreated with citric acid + ascorbic acid and using short wave infrared energy. In contrast to the results obtained with middle wave infrared energy, in terms of quality characteristics, slices pretreated with guar gum using short wave infrared energy showed lower shrinkage (63.88%) and higher rehydration ratio (3.24). The colour was significantly better preserved in slices treated with citric acid + ascorbic acid for both short (12.21) and middle (9.06) wavelengths.