ANALYSIS AND MODELING OF BROWNING OF THE GRANNY SMITH APPLE DURING DRYING

ABSTRACT After proposing simple empirical models for drying kinetics and for sorption isotherms, the authors show that browning during drying of Granny-Smith apple samples can be calculated from models developped in static conditions. The time at which the browning begins (tB) is similar to the induction time deduced from the static conditions ; it corresponds to a very low sample water content (around 1% dry basis) and to a sample temperature equal to the heating temperature. The “thermic past” (drying method, drying rate, heating temperature before tB) has no influence on the browning rate, only the heating temperature after tB is important