EFFECT OF ETHANOL IMMERSION AND ULTRASOUND PRETREATMENTS ON THE KINETICS OF CONVECTIVE DRYING OF QUINCE

Abstract

This work studied the impact of ethanol immersion (E), ultrasound (U), and ultrasound-ethanol immersion (UE) for 10, and 20 min on the drying characteristics of quince. After pretreatments, the samples were dried at a hot dryer at 90℃ and air velocity of 2 m/s. Drying time was reduced by 50% for samples pretreated in Ultrasonic-Ethanol (UE20) for 20 min. Moisture diffusion coefficient varied from 1.880 to 2.933×10-9 m2/s. The friction drag force, convective heat transfer coefficient, and convective mass transfer coefficient were 6.110×10-6 N, 24.077 W/m2K, and 0.020 m/s, respectively. The thermal conductivity, the specific heat, and the density of quince samples ranged from 0.5278 to 0.5876 W/m. K, 3554.00 to 3908.00 J/kg. K, and 814.95 to 904.60 kg/m3, respectively. Among all pretreatments, UE20 could prefer for significant decreases in the drying time and improve drying characteristics of quince at the industrial extent.

Keywords

• Ethanol-immersion
• ultrasound
• pretreatment
• drying kinetics
• diffusion coefficient
• quince

ETANOLE DALDIRMA VE ULTRASON ÖN İŞLEMLERİNİN AYVANIN KONVEKTİF KURUTMA KİNETİĞİNE ETKİSİ

Abstract

Bu çalışmada 10 ve 20 dak etanole daldırma (E), ultrason (U) ve ultrason-etanole daldırma (UE) ön işlemlerinin ayvanın kuruma özellikleri üzerindeki etkileri incelenmiştir. Ön işlemler sonrası, numuneler sıcak hava kurutucusunda 2 m/s hızda 90 °C’de kurutulmuştur. Ultrason-etanole daldırma ile 20 dak ön işlem görmüş numunelerde (UE20) kuruma süresinin %50 oranında azaldığı görülmüştür Numunelerin nem difüzyon katsayıları 1.880 ile 2.933×10-9 m2/s arasında değişmiştir. Sürtünme kuvveti, konvektif ısı transfer katsayısı ve konvektif kütle transfer katsayısı sırasıyla 6.110×10-6 N; 24.077 W/m2K ve 0.020 m/s olarak elde edilmiştir. Ayvaların ısı iletkenliğinin 0.5278-0.5876 W/m K, özgül ısısının 3554-3908 J/kg. K ve yoğunluğunun 814.95-904.60 kg/m3 aralıklarında değiştiği belirlenmiştir. Tüm ön işlemler karşılaştırıldığında ayva üzerinde UE20 işleminin kurutma süresini önemli ölçüde azalttığı belirlenmiş ve endüstriyel boyutta bu işlemin kullanılabilir olduğu sonucuna varılmıştır.

Keywords

• Etanole daldırma
• ultrason
• ön işlem
• kurutma kinetiği
• difüzyon katsayısı
• ayva

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