INFRARED DRYING KINETICS AND QUALITY CHARACTERISTICS OF CARROT SLICES


DOYMAZ İ.

JOURNAL OF FOOD PROCESSING AND PRESERVATION, vol.39, no.6, pp.2738-2745, 2015 (Journal Indexed in SCI) identifier identifier

  • Publication Type: Article / Article
  • Volume: 39 Issue: 6
  • Publication Date: 2015
  • Doi Number: 10.1111/jfpp.12524
  • Title of Journal : JOURNAL OF FOOD PROCESSING AND PRESERVATION
  • Page Numbers: pp.2738-2745

Abstract

The effect of different infrared powers on the drying kinetics of carrot slices was investigated. The carrot slices were dried at 62, 74, 88, 104 and 125 W infrared powers and constant slice thickness of 0.5 cm. The results showed that the infrared power has a significant effect on the drying and quality characteristics such as rehydration and color. The whole drying process occurred within the falling rate period. Six thin-layer drying models were fitted to the experimental data. The Midilli et al. model was best fitted to the experimental data. Fick's law of diffusion was used to determine the effective moisture diffusivity, which varied between 2.45 x 10(-9) and 7.38 x 10(-9) m(2)/s. Activation energy was estimated by a modified Arrhenius type equation as 4.247 kW/kg.