Thin Layer Drying of Bay Leaves Laurus nobilis L. in Conventional and Microwave Oven

Year 2013, Volume: 11 Issue: 1, 20 - 26, 01.03.2013

Hulya Cakmak , Seher Kumcuoglu Sebnem Tavman

Abstract

The thin layer oven drying behaviour of bay leaves at temperatures of 50, 60 and 70°C in conventional built-in oven and 180W power level in microwave oven was investigated. Eight different thin layer drying models namely Lewis, Henderson and Pabis, Page, two-term, two-term exponential, parabolic, logarithmic and Midilli et al. were fitted to experimental drying data. The highest adjusted R-square with the lowest reduced chi-square and root mean square error were selected as statistical criteria to evaluate how well the tested models fit the drying data. Midilli et al. model was considered to be satisfactory to represent the thin layer oven drying of bay leaves. Effective diffusion coefficient Deff was found between 1.52x10-9-8.08x10-9 m2/s for conventional oven. The temperature dependent activation energy Ea was determined as 40.10 kJ/molfor conventional oven

Keywords

Drying, Bay leaves, Thin layer, Modeling, Effective diffusion coefficient

Defne yaprağının Laurus nobilis L. Konvansiyonel ve Mikrodalga Fırında İnce Tabaka Kurutulması

Abstract

Defne yaprağının konvansiyonel fırında 50, 60 ve 70°C’de ve mikrodalga fırında 180W güç seviyesinde ince tabaka kuruma davranışı incelenmiştir. Lewis, Henderson ve Pabis, Page, two-term, two-term exponential, parabolic, logarithmic ve Midilli et al. olarak literatürde tanımlanan sekiz farklı ince tabaka kuruma modeli deneysel verilere uygulanmıştır. En yüksek düzeltilmiş belirleme katsayısı ile en düşük indirgenmiş ki-kare ve en düşük kök ortalama kare hatası deneysel verilerin hangi modele daha uygun olduğunu belirleme ölçütü olarak seçilmiştir. Midilli et al. modeli defne yaprağının fırında kurutulmasını temsil edecek düzeyde yeterli bulunmuştur. Konvansiyonel fırın için etkin difüzyon katsayısı Deff değerleri 1.52x10-9-8.08x10-9 m2/s arasında bulunmuştur. Ayrıca sıcaklığa bağımlı aktivasyon enerjisi konvansiyonel fırın için 40.10 kJ/mololarak bulunmuştur

Keywords

Kurutma, Defne yaprağı, İnce tabaka, Modelleme, Etkin difüzyon katsayısı

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