JOURNAL OF FOOD PROCESSING AND PRESERVATION, cilt.39, ss.480-487, 2015 (SCI İndekslerine Giren Dergi)
Drying of pomegranate by-products that are formed at the instance of pomegranate juice processing was studied at 50, 60, 70 and 80C while air velocity was 2m/s. The results obtained show that moisture content of the by-product decreases with time and temperature. The drying process takes place mainly in the falling rate period. Several thin-layer drying models were selected to describe experimental drying kinetics data. The models were compared based on their coefficients of determination (R-2), reduced chi-square ((2)) and root mean square error (RMSE) between experimental and predicted moisture ratios. Consequently, the Midilli et al. model was selected as the best mathematical model for describing the drying kinetics of the pomegranate by-products. The effective moisture diffusivity of pomegranate by-product varied from 1.22x10(-10)m(2)/s to 4.29x10(-10)m(2)/s. The activation energy was calculated as 39.66kJ/mol using Arrhenius-type equation.