Comparison of quality, bioactive compounds, textural and sensorial properties of hybrid and convection-dried apricots

  • Erhan Horuz
  • Hüseyin Bozkurt
  • Haluk Karataş
  • Medeni Maskan
Original Paper


Effects of both hybrid (HD; microwave-convectional) and convectional (CD) drying on total phenolics content (TPC), antioxidant capacity (AOC), vitamin C content, color, rehydration capacity, texture profile analysis and sensorial properties of apricots were investigated. Apricots were dried by CD at 50, 60, 70 °C and by HD at various microwave power levels (120, 150, 180 W) coupled with hot-air (50, 60, 70 °C) during the whole drying process. Hybrid-dried apricots had better retention of these bioactive compounds than that of CD. L * and b * values decreased with the increase in air temperature and microwave power. Hybrid-dried apricots had greater rehydration capacity than convection-dried ones, especially at higher microwave powers. Hardness and chewiness increased with increase in air temperature and microwave power while cohesiveness decreased. It was found from the Pearson correlation test that a significant relationship was observed between TPC and AOC, TPC and vitamin C; AOC and L *, a *, b *, and ΔE, respectively of hybrid-dried apricots. When all these aspects are considered, hybrid drying could be an alternative method for drying of apricot.


Hybrid drying Total phenolic content Apricot Color Texture profile analysis Sensorial properties 



The authors acknowledge the supports given by the Ministry of Science, Industry and Technology of Republic of Turkey and Arçelik A.Ş. (Project No: 0126.STZ.2012-1). E. Horuz also acknowledges TUBITAK-BIDEB (The Scientific and Technological Research Council of Turkey) for the national Ph.D. study scholarship.


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Copyright information

© Springer Science+Business Media, LLC 2017

Authors and Affiliations

  1. 1.Food Engineering Department, Engineering FacultyGaziantep UniversityGaziantepTurkey
  2. 2.Arçelik A.Ş, Research and Development DepartmentIstanbulTurkey

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