Production of Powder Apple and Apple Chips with Heat Pump Drying Technique: Performance Analysis

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Tokdemir M., BORAN K., AKTAŞ M., Alkac S. P.

JOURNAL OF POLYTECHNIC-POLITEKNIK DERGISI, vol.21, no.4, pp.887-894, 2018 (ESCI) identifier


In this study, drying of the Starking Delicious apple variety by slicing and grated in a heat pump dryer was experimentally investigated. The dried grated apple was powdered. At the end of the drying process, apple cips and powder apples were obtained. The most important cultivation areas of apple, which has been produced in our country for many years, are North Anatolia, Black Sea coastal regions and Central Anatolia. Drying, which is a method used in the evaluation of agricultural products, was sliced to a thickness of 5 mm and grated and applied with a uniform layer of padded apples. No pretreatment had been done with the handmade. Experiments were carried out at a drying air temperature of 40 degrees C and air velocity of 1 m/s. As a result of the experiments, all system performance coefficients (COPws) were calculated as 2.82 for apple slices and 3.02 for grated apple. The apple slices were dried from a moisture content of 5.06 g water / g solid matter at 9 hours, and the grated apples were dried at 4 hours from 5.06 g water / g solid matter to a moisture content of 0.17 g water / g solid matter.