EFFICACY OF LOW-FREQUENCY ELECTROMAGNETIC FIELDS (LF-EMF) IN DRYING APRICOTS AND PEACHES: A COMPARATIVE ANALYSIS OF QUALITY AND ENERGY
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Abstract
This study evaluates the effectiveness of low-frequency electromagnetic fields (LF-EMF) in drying apricot and peach slices compared to conventional hot air drying. Experiments demonstrated that LF-EMF significantly reduced drying time (~35%), improved effective moisture diffusivity, and preserved higher levels of vitamin C (85% retention vs. 65%) and color quality. Energy consumption was reduced by approximately 30%, highlighting the technology’s efficiency and sustainability. Statistical analysis (p < 0.05) confirmed significant differences between methods, validating LF-EMF as a promising alternative for improving product quality while lowering energy demand. The results suggest strong potential for industrial-scale applications and integration with hybrid drying technologies to advance sustainable food processing.
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