Experimental characterization and modelling of drying of pear slices

DOYMAZ İ., İSMAİL O.

FOOD SCIENCE AND BIOTECHNOLOGY, cilt.21, sa.5, ss.1377-1381, 2012 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 21 Sayı: 5
  • Basım Tarihi: 2012
  • Doi Numarası: 10.1007/s10068-012-0181-3
  • Dergi Adı: FOOD SCIENCE AND BIOTECHNOLOGY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.1377-1381
  • Anahtar Kelimeler: activation energy, effective moisture diffusivity, convection drying, mathematical modelling, pear, MOISTURE DIFFUSIVITY, KINETICS, DEHYDRATION, MICROWAVE, PLUM
  • Yıldız Teknik Üniversitesi Adresli: Evet

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.