Application of Drying Techniques on Peach Puree

In this study, six various applications were performed to dry peach puree using methods of convective drying (CD), microwave (MW1, MW2 and MW3) combined convective-pulsed (CD+MW2 CD+MW3). Effect on time, color, pH, Brix micrographs evaluated. The data total time revealed that the maximum value was belonged “CD” (220 min). minimum obtained by “MW1” (10 By comparison color change (ΔE), highest values achieved with “CD+MW3”, whereas lowest “MW2”. Under all applications, pH changes observed “CD+MW2”. From microstructure, samples which method applied displayed a collapsed structure as sample dried method.