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


Doymaz I.

HEAT AND MASS TRANSFER, cilt.47, ss.277-285, 2011 (SCI İndekslerine Giren Dergi) identifier identifier

  • Cilt numarası: 47 Konu: 3
  • Basım Tarihi: 2011
  • Doi Numarası: 10.1007/s00231-010-0722-3
  • Dergi Adı: HEAT AND MASS TRANSFER
  • Sayfa Sayıları: ss.277-285

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.