@article{Vakula_Pavlić_Tepić Horecki_Jokanović_Daničić_Dulić_Šumić_2020, title={Sweet cherry (Prunus avium L.) vacuum drying: Kinetics modelling and textural properties}, volume={74}, url={https://www.ache-pub.org.rs/index.php/HemInd/article/view/652}, DOI={10.2298/HEMIND200320027V}, abstractNote={<p>Sweet cherries (<em>Prunus avium</em> L.) were vacuum dried at different temperatures in the range between 50 and 70 <sup>o</sup>C and different pressures between 20 and 200 mbar. Seven mathematical models (Henderson-Pabis, Modified Henderson-Pabis, Simplified Ficks diffusion, Peleg, Logarithmic, Two term and Midilli <em>et al.</em>) were used for description of the vacuum drying process and the Midilli <em>et al.</em> model was selected as the most suitable with the highest mean value of coefficient of determination (<em>R</em><sup>2</sup>=0.9985) and the lowest mean values of the average absolute relative deviation (AARD=0.90 %), root mean square error (RMSE=0.0061) and the reduced chi-square (<em>χ</em><sup>2</sup>=0.0001). Seven textural properties (shear force, penetration force, hardness, springiness, cohesiveness, gumminess and chewiness) were investigated in all dried sweet cherry samples. The results indicated that the pressure influenced the textural properties of sweet cherries during vacuum drying since the minimum values of all investigated texture properties were obtained in samples dried at the pressure of 200 mbar, while the maximum values were obtained at 20 and 65 mbar. It also was noticed that the temperature influenced the textural properties in the temperature range investigated, but not as significantly as it was the case of the pressure influence.</p>}, number={5}, journal={HEMIJSKA INDUSTRIJA (Chemical Industry)}, author={Vakula, Anita and Pavlić, Branimir and Tepić Horecki, Aleksandra and Jokanović, Marija and Daničić, Tatjana and Dulić, Jovana and Šumić, Zdravko}, year={2020}, month={Nov.}, pages={293–303} }