Effect of drying conditions and pretreatment prior to hot-air drying on drying characteristics and quality of Melon

Abstract

This research aimed to study the characteristics of dried melon. Using raw materials as fresh melon, melon scalded with hot water 88°C and Melon soaked with syrup 10% by weight. Dry with a hot air oven using 50°C, 60°C and 70°C drying temperatures. From the results of the experiment, it was found that the drying temperature and the pretreatment of melon before drying had an effect on the drying time and drying rate. Melon drying temperature and the time of melon drying affects the color characteristics of the dried melon. From the experiment, it was found that the optimum condition of melon drying was fresh melon drying without pretreatment with drying temperature 70°C. Which takes less time to dry low shrinkage rate and get the color value that is less dark.