Impact of drying procces on peach quality

Abstract

The effect of drying process on the final quality of peach depends on drying type, temperature, airflow speed, etc. In this study, convective drying with four different temperature regimes (50, 60, 70 and 80 °C) was applied in order to dry peaches. The quality of dried peaches was studied in terms of sensory evaluation, total phenols content, carotenoids content, antioxidant activity and color parameters modification.