Solar and Convective Drying: Modeling, Color, Texture, Total Phenolic Content, and Antioxidant Activity of Peach (Prunus persica (L.) Batsch) Slices

Peach is a fruit highly appreciated by consumers; however, it perishable, so drying an alternative to preserve its physical and chemical properties. In this study, the effect of in natural forced convection at three different temperatures (40 °C, 45 °C 50 °C) solar with two air velocities (1 m/s 3 m/s) on color, texture, total phenol content antioxidant capacity peach (Prunus persica (L.) Batsch), were evaluated. The experimental data kinetics adjusted five mathematical models (Page, Logarithmic, Two-term exponential, Wang Singh, Verma et al.). model that best represented was Singh (r2 > 0.998; RMSE < 0.016; χ2 2.85 × 10−4); (45 °C), al. 0.997; 0.025; 8.12 finally, for drying, Logarithmic = 0.999; 0.012; 1.12 10−4) Sing 1.31 10−4; 1.92 10−4). highest color difference samples dried method. values hardness obtained value chlorogenic acid increased temperature convection, while concentration neochlorogenic convection. For greater m/s; contrast, 1 m/s.