Thin-layer drying characteristics of sweet potato slices and mathematical modelling

Doymaz I.

HEAT AND MASS TRANSFER, cilt.47, sa.3, ss.277-285, 2011 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 47 Sayı: 3
  • Basım Tarihi: 2011
  • Doi Numarası: 10.1007/s00231-010-0722-3
  • Dergi Adı: HEAT AND MASS TRANSFER
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.277-285
  • Yıldız Teknik Üniversitesi Adresli: Evet

Özet

The effect of blanching and drying temperature (50, 60 and 70A degrees C) on drying kinetics and rehydration ratio of sweet potatoes was investigated. It was observed that both the drying temperature and blanching affected the drying time and rehydration ratio. The logarithmic model showed the best fit to experimental drying data. The values of effective moisture diffusivity and activation energy ranged from 9.32 x 10(-11) to 1.75 x 10(-10) m(2)/s, and 22.7-23.2 kJ/mol, respectively.