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

Duran A., HAYALOĞLU A. A., KARABULUT İ.

INTERNATIONAL JOURNAL OF FOOD ENGINEERING, cilt.4, sa.2, 2008 (SCI-Expanded) identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 4 Sayı: 2
  • Basım Tarihi: 2008
  • Doi Numarası: 10.2202/1556-3758.1188
  • Dergi Adı: INTERNATIONAL JOURNAL OF FOOD ENGINEERING
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Anahtar Kelimeler: eriste, drying, modeling, moisture ratio, diffusion, thickness
  • İnönü Üniversitesi Adresli: Evet

Özet

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.