Mathematical Modelling on Thin Layer Oven Drying Kinetics of Grooved Razor Shell Meat

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Atıf İçin Kopyala

Ilter S., Kılıçoğlu O., Özyalçin Z. Ö., Kipçak A. S.

6th Conference on Advances in Mechanical Engineering, İstanbul, Türkiye, 20 - 22 Ekim 2021

• Yayın Türü: Bildiri / Yayınlanmadı
• Basıldığı Şehir: İstanbul
• Basıldığı Ülke: Türkiye
• Yıldız Teknik Üniversitesi Adresli: Evet

Özet

Solen marginatus is a relatively little-known Mollusca belonging to the Solenidae family. This species, which is unique to Europe; clearly distinguishable from other clam species with its sharp-edged, curved rectangular shell. In this study, drying kinetics and mathematical modeling of Grooved Razor Shell (Solen marginatus) meat in an oven were investigated. The drying process was proceeded at 60, 70 and 80℃. Drying times were recorded as 255, 195, and 150 minutes for 60, 70 and 80℃, respectively, inversely proportional to temperature, as expected. The experimental drying data is fitted into Alibas, Aghbashlo et al., and Midilli & Kucuk, Parabolic, and Wang et al. drying models, and the data-model compatibilities were compared. The most suitable model for drying of Solen marginatus meat in the oven was determined as Alibas model with the highest R², and the lowest χ², and RMSE. It was observed that the R² values of all the models applied varied between 0.994970 and 0.999977.