Öz
In this study, drying characteristics of carrot pomace were determined and the applicability of different drying models was investigated in order to find the product’s moisture content at any time of the drying process. Drying times of carrot pomace were found by drying at the infrared power levels of 83, 125, 167 and 209 W. It was observed that the power level affected the drying rate and time. To evaluate the drying kinetics of carrot pomace, the obtained experimental data were applied to twelve mathematical models and the model with the best fit was determined. According to the results, Aghbashlo et al model is superior to the others for explaining drying behavior of carrot pomace. Effective moisture diffusivity varied from 0.59 to 3.40x10-10 m2 s-1 and was significantly influenced by infrared power. Activation energy was estimated by a modified Arrhenius type equation and found to be 5.73 kW kg-1.
Anahtar Kelimeler
Activation energy Carrot pomace Effective moisture diffusivity
Havuç Posasının İnfrared Kuruma Karakteristiklerinin Belirlenmesi ve Kuruma Davranışının Modellenmesi
Öz
Ayrıntılar
| Birincil Dil | İngilizce |
|---|---|
| Bölüm | Makaleler |
| Yazarlar | |
| Yayımlanma Tarihi | 18 Mayıs 2013 |
| Gönderilme Tarihi | 3 Ocak 2013 |
| Yayımlandığı Sayı | Yıl 2013 Cilt: 19 Sayı: 1 |
Cited By
A Comparative Modeling Study of Quince Infrared Drying and Evaluation of Quality Parameters
International Journal of Food Engineering
https://doi.org/10.1515/ijfe-2016-0074
Modeling of vacuum‐ and ultrasound‐assisted osmodehydration of carrot cubes followed by combined infrared and spouted bed drying using artificial neural network and regression models
Journal of Food Process Engineering
Mohammad Hashem Alizehi
https://doi.org/10.1111/jfpe.13563
Journal of Agricultural Sciences is published open access journal. All articles are published under the terms of the Creative Commons Attribution License (CC BY).