Thin-layer drying and mathematical modelling for washed dry apricots

Bozkir O.

JOURNAL OF FOOD ENGINEERING, cilt.77, ss.146-151, 2006 (SCI İndekslerine Giren Dergi) identifier identifier

  • Cilt numarası: 77 Konu: 1
  • Basım Tarihi: 2006
  • Doi Numarası: 10.1016/j.jfoodeng.2005.06.057
  • Sayfa Sayıları: ss.146-151


A mathematical model was developed for drying washed dry apricots in thin-layer form. The experiments were conducted at 35 degrees C, 40 degrees C, 45 degrees C, and 50 degrees C air temperatures. Air having 1m/s 1.2 m/s, 1.4 m/s, 1.6 m/s, 1.8 m/s, and 2 m/s velocities was used at each temperature. The data obtained from the experiments were analyzed by the Page's drying equation. An equation was derived for the drying exponent, it, while the drying parameter, k, was assumed constant. The drying exponent and the changes in moisture content were defined from the measurements and calculated by the developed mathematical model. The comparisons and correlations of the results indicate that validation and performance of the established model is rather reasonable. (c) 2005 Elsevier Ltd. All rights reserved.