JOURNAL OF FOOD PROCESSING AND PRESERVATION, cilt.41, 2017 (SCI İndekslerine Giren Dergi)
The effect of pretreatment and infrared power on drying characteristics of apricot was investigated. The apricots were dried at 62, 74, 88 and 104 W infrared powers. It is observed that drying characteristics of apricot were greatly influenced by pre-treatment and infrared power. To select the most appropriate thin-layer drying model for drying process, ten mathematical drying models were fitted to the experimental data. Midilli et al. model satisfactorily described the drying kinetics of apricot. Effective moisture diffusivity (D-eff) ranged from 2.37x10(-9) to 6.23x10(-9) m(2)/s and calculated using the Fick's second law. The values of D-eff increased with the increase of infrared power. Activation energy was estimated by a modified Arrhenius type equation and found to be 1.63 and 1.67 kW/kg for control and SMB samples, respectively.