Drying kinetics of Uryani plum in a convective hot-air dryer

SAÇILIK K., Elicin A. K., Unal G.

JOURNAL OF FOOD ENGINEERING, cilt.76, sa.3, ss.362-368, 2006 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 76 Sayı: 3
  • Basım Tarihi: 2006
  • Doi Numarası: 10.1016/j.jfoodeng.2005.05.031
  • Dergi Adı: JOURNAL OF FOOD ENGINEERING
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.362-368
  • Anahtar Kelimeler: Uryani plum, convective air drying, moisture ratio, effective diffusivity, activation energy, PHYSICAL PRETREATMENT, PRUNUS-DOMESTICA
  • Ankara Üniversitesi Adresli: Evet

Özet

In this study, drying kinetics of Uryani plum were examined in a laboratory scale hot-air dryer at an air velocity of 0.8 m/s and air temperature in a range of 50-70 degrees C. Moisture transfer from the test samples was described by applying the Fick's diffusion model and the effective diffusivity was calculated. Temperature dependence of the effective diffusivity was described by the Arrhenius-type relationship. The experimental drying data of plum were used to fit Page, Logarithmic, Approximation of diffusion and Two-term models, and drying rate constants and coefficients of models tested were determined by non-linear regression analysis. Estimations by the Two-term model were in good agreement with the experimental data obtained. (c) 2005 Elsevier Ltd. All rights reserved.