Evolution of physicochemical properties of pear during drying by conventional techniques, portable-NMR, and modelling
The knowledge of changes in the properties of foods that occur with processing is needed for designing better drying methods that preserve desirable characteristics and minimize/eliminate undesirable ones. To this aim, this study analysed the effect of convective drying at 45–55 °C on physicochemical properties of pear. The drying kinetics, shrinkage and SEM images were evaluated. Portable-NMR was used to determine the drying moisture profile of pears and thickness reduction.