Experimental characterization and modelling of drying of pear slices


DOYMAZ İ. , İSMAİL O.

FOOD SCIENCE AND BIOTECHNOLOGY, cilt.21, ss.1377-1381, 2012 (SCI İndekslerine Giren Dergi)

  • Cilt numarası: 21 Konu: 5
  • Basım Tarihi: 2012
  • Doi Numarası: 10.1007/s10068-012-0181-3
  • Dergi Adı: FOOD SCIENCE AND BIOTECHNOLOGY
  • Sayfa Sayısı: ss.1377-1381

Özet

The effect of temperature on the drying kinetics of pear slices was investigated. The drying process was carried out at temperatures of 55, 65, and 75A degrees C. Drying time decreased considerably with increased air temperature. Seven mathematical models available in the literature were tested with the drying patterns. The Wang and Singh, and Midilli et al. models were given the best results in describing drying of pear slices. Effective moisture diffusivity increased with increasing air temperature, and varied from 0.85 to 2.18x10(-10) m(2)/s over the temperature range investigated, with activation energy equal to 44.78 kJ/mol.