APPLICATION OF INFRARED RADIATION ON DRYING CHARACTERISTICS OF EGGPLANT SLICES

DOYMAZ İ.

LATIN AMERICAN APPLIED RESEARCH, cilt.47, ss.71-76, 2017 (SCI-Expanded) identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 47
  • Basım Tarihi: 2017
  • Dergi Adı: LATIN AMERICAN APPLIED RESEARCH
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.71-76
  • Anahtar Kelimeler: Effective moisture diffusivity, eggplant slices, infrared drying, mathematical modeling, PRETREATMENTS, KINETICS, QUALITY, FRESH, L.
  • Yıldız Teknik Üniversitesi Adresli: Evet

Özet

The effect of infrared power on drying kinetics of eggplant slices was investigated. The eggplant slices were dried at 83, 125 and 167 W infrared power levels and for slice thicknesses of 0.6, 0.9, and 1.2 cm. It was observed that drying and rehydration characteristics of eggplant slices were greatly influenced by pre-treatment, slice thickness and power level. Literature drying models of Lewis, Henderson and Pabis, Midilli et al., Page and Weibull as well as a logarithmic rate were fitted to experimental data using nonlinear regression analysis. Midilli et al. model has shown a better fit to experimental drying data as compared to other models. Effective moisture diffusivity ranged from 0.28x10(-9) to 1.09x10(-9) m(2)/s calculated using the Fick's second law.