Thin Layer Drying Characteristics of Eriste: A Dried Cereal Product of Turkey

DURAN A., HAYALOĞLU A. A., KARABULUT İ.

INTERNATIONAL JOURNAL OF FOOD ENGINEERING, vol.4, no.2, 2008 (SCI-Expanded) identifier

  • Publication Type: Article / Article
  • Volume: 4 Issue: 2
  • Publication Date: 2008
  • Doi Number: 10.2202/1556-3758.1188
  • Journal Name: INTERNATIONAL JOURNAL OF FOOD ENGINEERING
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Keywords: eriste, drying, modeling, moisture ratio, diffusion, thickness
  • Ankara University Affiliated: No

Abstract

Effect of air temperature (50, 60 and 70 degrees C) and sample thickness (1.0, 1.4 and 1.8 mm) on the thin-layer drying characteristics of eriste was studied by using a tray dryer. The data of sample weight, dry and wet-bulb temperatures were recorded continuously during each experiment and drying curves were obtained. The drying curves were then fitted to five mathematical models available in the literature to estimate a suitable model for drying of eriste. Verma et al. model gave better predictions than other models and satisfactorily described the thin layer characteristics of eriste. The effective diffusivity varied from 1.8 x exp-10 to 1.5 x exp-9 m2 s-1 over the temperature range.