Effect of ethyl oleate on drying characteristics of mulberries


Doymaz I. , Pala M.

NAHRUNG-FOOD, vol.47, no.5, pp.304-308, 2003 (Journal Indexed in SCI) identifier identifier identifier

  • Publication Type: Article / Article
  • Volume: 47 Issue: 5
  • Publication Date: 2003
  • Doi Number: 10.1002/food.200390071
  • Title of Journal : NAHRUNG-FOOD
  • Page Numbers: pp.304-308

Abstract

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.