Effect of ethyl oleate on drying characteristics of mulberries


Doymaz I. , Pala M.

NAHRUNG-FOOD, cilt.47, ss.304-308, 2003 (SCI İndekslerine Giren Dergi) identifier identifier identifier

  • Cilt numarası: 47 Konu: 5
  • Basım Tarihi: 2003
  • Doi Numarası: 10.1002/food.200390071
  • Dergi Adı: NAHRUNG-FOOD
  • Sayfa Sayıları: ss.304-308

Özet

In this study, air-drying experiments in thin layers of mulberry grown in Istanbul, Turkey, were conducted. The effect of ethyl oleate solution on drying time of mulberry samples was investigated in a pilot air-dryer. When ethyl oleate was used as pretreatment solution, the drying time of samples was decreased. Drying curves were obtained using the Page model. The effective diffusivity varied from 2.326 x 10(-10) to 1.809 x 10(-9) m(2)/s the temperature range. The temperature dependence of the diffusivity coefficient was described by the Arrhenius type relationship. The activation energy for moisture diffusion was found to be 50.87 kJ/mol for treated samples and 51.85 kJ/mol for untreated samples.