EFFECT OF DRYING METHODS ON DRYING CHARACTERISTIC, ENERGY CONSUMPTION AND COLOR OF NECTARINE

İSMAİL O., Beyribey B., DOYMAZ İ.

JOURNAL OF THERMAL ENGINEERING, cilt.2, sa.3, ss.801-806, 2016 (ESCI) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 2 Sayı: 3
  • Basım Tarihi: 2016
  • Doi Numarası: 10.18186/jte.00886
  • Dergi Adı: JOURNAL OF THERMAL ENGINEERING
  • Derginin Tarandığı İndeksler: Emerging Sources Citation Index (ESCI), Scopus
  • Sayfa Sayıları: ss.801-806
  • Anahtar Kelimeler: Drying models, drying time, color, energy consumption, LAYER, MICROWAVE, KINETICS
  • Yıldız Teknik Üniversitesi Adresli: Evet

Özet

The effect of drying methods on drying characteristic, energy consumption and color has been investigated for nectarine in this study. Sun, hot air, microwave and infrared drying techniques were applied as drying methods. The drying temperature was determined as 50 degrees C for hot air drying of nectarine, as the applied powers were 90W and 83W for microwave and infrared dryings, respectively.