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

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

6th Conference on Advances in Mechanical Engineering, İstanbul, Turkey, 20 - 22 October 2021

  • Publication Type: Conference Paper / Unpublished
  • City: İstanbul
  • Country: Turkey
  • Yıldız Technical University Affiliated: Yes


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.