Thin-layer drying and mathematical modelling for washed dry apricots

Bozkir O.

JOURNAL OF FOOD ENGINEERING, cilt.77, sa.1, ss.146-151, 2006 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 77 Sayı: 1
  • Basım Tarihi: 2006
  • Doi Numarası: 10.1016/j.jfoodeng.2005.06.057
  • Dergi Adı: JOURNAL OF FOOD ENGINEERING
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.146-151
  • İnönü Üniversitesi Adresli: Hayır

Özet

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.