BibTex RIS Cite

Effective Moisture Diffusivity and Drying Characteristics of Tomato Slices during Convectional Drying (in English)

Year 2011, Volume: 36 Issue: 4, 201 - 208, 01.08.2011

Abstract

 The drying characteristics of the tomato slices were investigated at 65, 70, 75 and 80 °C. The tomato samples were dried up to 2-3 % wet basis (w.b). The experimental data of the tomato samples were fitted to the six models; Page’s, Henderson & Pabis, Logaritmic, Wang & Sing, Midilli and Polynommial model. SSE, R2 and RMSE % values were used to determine the suitability of these models for describing the drying curves of tomato slices. Polynommial model gave better results compared to others. Effective moisture diffusivity values (Deff) were found between 5.86.10-9 and 2.505.10-8 m2/s for tomato slices and increasing drying temperature causes an increase in Deff values. The activation energy was found as 24.92 kJ/ mole. 

References

  • FAO 2005. FaoStat Database. http:// faostat. fao.org.
  • Guil-Guerrero JL, Rebolloso-Fuentes MM. 2009. Nutrient composition and antioxidant activity of eight tomato (Lycopersicon esculentum) varieties. J Food Compos Anal, 22, 123-129
  • Abjdayil B, Banat F, Jumah R, Al-Asheh S, Hammad SAC. 2004. Comparative study of rheological characteristics of tomato paste and tomato powder solutions. Int J Food Prop, 7 (3), 483-497.
  • Akanbi CT, Oludemi FO. 2004. Effect of processing and packaging on the lycopene content of tomato products. Int J Food Prop, 7 (1):139-152.
  • Cemeroglu B. 2004. Fruit and Vegetable Processing Thecnology. 2nd
  • Technology Publishing, Ankara, 408- 409.
  • Edition. Food 6. Masters K. 1985. Spray Drying Handbook. 4th Edition. John Wiley and Sons, New York.
  • Doymaz I. 2007. Air-drying characteristics of tomatoes. J Food Eng, 78, 1291-1297.
  • St. George SD, Cenkowski S, Muir WE. 2004. A rewiev of drying technologies for the preservation of nutritional compounds in waxy skinned fruit. North Central ASAE/CSAE Conference, Manitoba- Canada, 24-25.
  • Zanoni B, Peri C, Nani R, Lavelli V. 1999. Oxidative heat damage of tomato halves as affected by drying. Food Res Int, 31, 395-401.
  • Gaware TJ, Sutar N, Throat BN. 2010. Drying of tomato using different methods: comparison of dehydration and rehydration kinetics. Drying Technol, 28, 651-658.
  • Doymaz I, Akgun NA. 2009. Study of thin-layer drying of grape wastes. Chem Eng Commun, 196 (890), 890-900.
  • Doymaz I, Gorel O, Akgün NA. 2004. Drying characteristics of the solid by-product of olive oil extraction. Biosystem Eng, 88, 213-219.
  • Wang CY, Singh RP. 1978. A single layer drying equation for rough rice. ASAE paper n. 3001
  • Midilli A, Kucut H, Yapar Z. 2002. A new model for single layer drying. Drying Technol, 7, 1503-1513.
  • Vega-Galvez A, Miranda M, Diaz LP, Lopez L, Rodriguez K, Di Scala K. 2010. Effective moisture diffusivity determination and mathematical modelling of the drying curves of the olive-waste cake. Bioresour Technol, 101:7265-7270.
  • Yagcioglu A, Degirmencioglu A, Cagatay F. 1999. Drying characteristic of laurel leaves under different conditions. Proceeding of the 7th international congress on agricultural mechanization and energy. Faculty of Agriculture Cukurova University, Adana, 565-569.
  • Touil A, Chemkhi S, Zageouba F. 2010. Modelling of the drying kinetics of Opuntia ficus indica fruits and cladodes. Int J Food Eng, 6 (2): 1-15.
  • Phanpanich M, Mani S. 2009. Drying characteristics of pine forest residues. Bioresour Technol, 5(1): 108-121.
  • Chhninman MS. 1984. Evaluation of selected mathematical models for describing thin layer drying of in-shell pecans. Transactions of the ASAE, 27, 610-615.
  • Henderson SM, Pabis S. 1961. Grain drying theory. II. Temperature effects on drying coefficients. J Agric Eng, 6, 169-174.
  • Giovanelli G, Zanoni B, Lavelli V, Nani R. 2002. Water sorption, drying and antioxidan properties of dried tomato products. J Food Eng, 52, 135-141
  • Akanbi CT, Adeyemi RS, Ojo A. 2006. Drying characteristics and sorption isotherms of tomato slices. J Food Eng, 73, 141-146.
  • Akpinar EK, Bicer Y. 2004. Modelling of the drying of eggplants in thin layers. Int J Food Sci Technol, 39, 1-9.
  • Doymaz I. 2004. Effect of pre-treatments using potassium metabisulfide and alkaline etyl oleate on the drying kinetics of apricots. Biosystems Eng, 89, 281-287.
  • Kashaninejad M, Tabil LG. 2004. Drying characteristics of purslane. Drying Technol, 22, 2183-2200.
  • Akgün NA, Doymaz I. 2005. Modelling of olive cake thin-layer drying process. J Food Eng, 68, 455-461.
  • Akpinar EK, Bicer Y. 2007. Modelling of thin layer drying kinetics of sour cherry in solar dryer and under open sun. J Sci Ind Res, 66, 64-771.
  • Mok C, Hettiarachchy A. 1990. Moisture sorption characteristics of ground sunflower nutmeat and its products. J Food Sci, 3 (55), 786- 789.
  • Jena S, Das H. 2007. Modelling for vacuum drying characteristics of coconut pres-cake. J Food Eng, 79, 92- 99.
  • Arifoglu U. 2005. Matlab 7.6. Applications of Simulink & Engineering. Publics of Alfa, İstanbul. 31. Gogus F, Maskan M. 2006. Air drying characteristics of solid waste of olive oil processing. J Food Eng, 72, 378-382.
  • Lomauro CJ, Bakshi AS, Labuza TP. 1985. Moisture transfer properties of dry and semimoist foods. J Food Sci, 50, 397-400.
  • Grupta P, Ahemd J, Shivhare US, Raghavan GSV. 2002. Drying characteristics of red chili. Drying Technol, 20, 1975-1987.
  • Simal S, Mulet A, Tarrazo J, Rosello C. 1996. Drying models for green peas. Food Chem, 55, 121-128.
  • Dadali G, Demirhan E, Ozbek E. 2007. Color change kinetics of spinach undergoing microwave drying. Drying Technol, 25, 1713-1723.

Konveksiyonal Kurutmada Domates Dilimlerinin Kurutma Karakteristikleri Ve Efektif Nem Yayılım Değeri (İngilizce)

Year 2011, Volume: 36 Issue: 4, 201 - 208, 01.08.2011

Abstract

Bu çalışmada, domates dilimlerinin 65, 70, 75 ve 80 °C’deki kurutma karakteristikleri araştırılmıştır. Domates numuneleri % 2-3 nem içeriğine kadar kurutulmuştur. Domates numunelerinin kurutma verileri, Page, Henderson & Pabis, Logaritmik, Wang & Sing, Midilli ve Polinom modelleri kullanılarak verilerin modellere uygunluğu denenmiştir. Domates dilimlerinin kurutma eğrilerinin modellere uygunluğunun belirlenmesinde SSE, R2 ve % RMSE değerleri kullanılmıştır. Polinom modelinin matematiksel eşitlikler içerisinde en uygun model olduğu belirlenmiştir. Domates dilimlerinin efektif nem yayılım değerlerinin (Deff) 5.86.10-9– 2.505.10-8 m2/s arasında değiştiği ve artan kurutma sıcaklığının Deff değerlerinde artışa neden olduğu belirlenmiştir. Domates dilimlerinin aktivasyon enerjileri 24.92 kJ/ mol olarak bulunmuştur.

References

  • FAO 2005. FaoStat Database. http:// faostat. fao.org.
  • Guil-Guerrero JL, Rebolloso-Fuentes MM. 2009. Nutrient composition and antioxidant activity of eight tomato (Lycopersicon esculentum) varieties. J Food Compos Anal, 22, 123-129
  • Abjdayil B, Banat F, Jumah R, Al-Asheh S, Hammad SAC. 2004. Comparative study of rheological characteristics of tomato paste and tomato powder solutions. Int J Food Prop, 7 (3), 483-497.
  • Akanbi CT, Oludemi FO. 2004. Effect of processing and packaging on the lycopene content of tomato products. Int J Food Prop, 7 (1):139-152.
  • Cemeroglu B. 2004. Fruit and Vegetable Processing Thecnology. 2nd
  • Technology Publishing, Ankara, 408- 409.
  • Edition. Food 6. Masters K. 1985. Spray Drying Handbook. 4th Edition. John Wiley and Sons, New York.
  • Doymaz I. 2007. Air-drying characteristics of tomatoes. J Food Eng, 78, 1291-1297.
  • St. George SD, Cenkowski S, Muir WE. 2004. A rewiev of drying technologies for the preservation of nutritional compounds in waxy skinned fruit. North Central ASAE/CSAE Conference, Manitoba- Canada, 24-25.
  • Zanoni B, Peri C, Nani R, Lavelli V. 1999. Oxidative heat damage of tomato halves as affected by drying. Food Res Int, 31, 395-401.
  • Gaware TJ, Sutar N, Throat BN. 2010. Drying of tomato using different methods: comparison of dehydration and rehydration kinetics. Drying Technol, 28, 651-658.
  • Doymaz I, Akgun NA. 2009. Study of thin-layer drying of grape wastes. Chem Eng Commun, 196 (890), 890-900.
  • Doymaz I, Gorel O, Akgün NA. 2004. Drying characteristics of the solid by-product of olive oil extraction. Biosystem Eng, 88, 213-219.
  • Wang CY, Singh RP. 1978. A single layer drying equation for rough rice. ASAE paper n. 3001
  • Midilli A, Kucut H, Yapar Z. 2002. A new model for single layer drying. Drying Technol, 7, 1503-1513.
  • Vega-Galvez A, Miranda M, Diaz LP, Lopez L, Rodriguez K, Di Scala K. 2010. Effective moisture diffusivity determination and mathematical modelling of the drying curves of the olive-waste cake. Bioresour Technol, 101:7265-7270.
  • Yagcioglu A, Degirmencioglu A, Cagatay F. 1999. Drying characteristic of laurel leaves under different conditions. Proceeding of the 7th international congress on agricultural mechanization and energy. Faculty of Agriculture Cukurova University, Adana, 565-569.
  • Touil A, Chemkhi S, Zageouba F. 2010. Modelling of the drying kinetics of Opuntia ficus indica fruits and cladodes. Int J Food Eng, 6 (2): 1-15.
  • Phanpanich M, Mani S. 2009. Drying characteristics of pine forest residues. Bioresour Technol, 5(1): 108-121.
  • Chhninman MS. 1984. Evaluation of selected mathematical models for describing thin layer drying of in-shell pecans. Transactions of the ASAE, 27, 610-615.
  • Henderson SM, Pabis S. 1961. Grain drying theory. II. Temperature effects on drying coefficients. J Agric Eng, 6, 169-174.
  • Giovanelli G, Zanoni B, Lavelli V, Nani R. 2002. Water sorption, drying and antioxidan properties of dried tomato products. J Food Eng, 52, 135-141
  • Akanbi CT, Adeyemi RS, Ojo A. 2006. Drying characteristics and sorption isotherms of tomato slices. J Food Eng, 73, 141-146.
  • Akpinar EK, Bicer Y. 2004. Modelling of the drying of eggplants in thin layers. Int J Food Sci Technol, 39, 1-9.
  • Doymaz I. 2004. Effect of pre-treatments using potassium metabisulfide and alkaline etyl oleate on the drying kinetics of apricots. Biosystems Eng, 89, 281-287.
  • Kashaninejad M, Tabil LG. 2004. Drying characteristics of purslane. Drying Technol, 22, 2183-2200.
  • Akgün NA, Doymaz I. 2005. Modelling of olive cake thin-layer drying process. J Food Eng, 68, 455-461.
  • Akpinar EK, Bicer Y. 2007. Modelling of thin layer drying kinetics of sour cherry in solar dryer and under open sun. J Sci Ind Res, 66, 64-771.
  • Mok C, Hettiarachchy A. 1990. Moisture sorption characteristics of ground sunflower nutmeat and its products. J Food Sci, 3 (55), 786- 789.
  • Jena S, Das H. 2007. Modelling for vacuum drying characteristics of coconut pres-cake. J Food Eng, 79, 92- 99.
  • Arifoglu U. 2005. Matlab 7.6. Applications of Simulink & Engineering. Publics of Alfa, İstanbul. 31. Gogus F, Maskan M. 2006. Air drying characteristics of solid waste of olive oil processing. J Food Eng, 72, 378-382.
  • Lomauro CJ, Bakshi AS, Labuza TP. 1985. Moisture transfer properties of dry and semimoist foods. J Food Sci, 50, 397-400.
  • Grupta P, Ahemd J, Shivhare US, Raghavan GSV. 2002. Drying characteristics of red chili. Drying Technol, 20, 1975-1987.
  • Simal S, Mulet A, Tarrazo J, Rosello C. 1996. Drying models for green peas. Food Chem, 55, 121-128.
  • Dadali G, Demirhan E, Ozbek E. 2007. Color change kinetics of spinach undergoing microwave drying. Drying Technol, 25, 1713-1723.
There are 35 citations in total.

Details

Primary Language Turkish
Journal Section Articles
Authors

Ö. Faruk Gamlı This is me

Publication Date August 1, 2011
Published in Issue Year 2011 Volume: 36 Issue: 4

Cite

APA Gamlı, Ö. F. . (2011). Konveksiyonal Kurutmada Domates Dilimlerinin Kurutma Karakteristikleri Ve Efektif Nem Yayılım Değeri (İngilizce). Gıda, 36(4), 201-208.
AMA Gamlı ÖF. Konveksiyonal Kurutmada Domates Dilimlerinin Kurutma Karakteristikleri Ve Efektif Nem Yayılım Değeri (İngilizce). The Journal of Food. August 2011;36(4):201-208.
Chicago Gamlı, Ö. Faruk. “Konveksiyonal Kurutmada Domates Dilimlerinin Kurutma Karakteristikleri Ve Efektif Nem Yayılım Değeri (İngilizce)”. Gıda 36, no. 4 (August 2011): 201-8.
EndNote Gamlı ÖF (August 1, 2011) Konveksiyonal Kurutmada Domates Dilimlerinin Kurutma Karakteristikleri Ve Efektif Nem Yayılım Değeri (İngilizce). Gıda 36 4 201–208.
IEEE Ö. F. . Gamlı, “Konveksiyonal Kurutmada Domates Dilimlerinin Kurutma Karakteristikleri Ve Efektif Nem Yayılım Değeri (İngilizce)”, The Journal of Food, vol. 36, no. 4, pp. 201–208, 2011.
ISNAD Gamlı, Ö. Faruk. “Konveksiyonal Kurutmada Domates Dilimlerinin Kurutma Karakteristikleri Ve Efektif Nem Yayılım Değeri (İngilizce)”. Gıda 36/4 (August 2011), 201-208.
JAMA Gamlı ÖF. Konveksiyonal Kurutmada Domates Dilimlerinin Kurutma Karakteristikleri Ve Efektif Nem Yayılım Değeri (İngilizce). The Journal of Food. 2011;36:201–208.
MLA Gamlı, Ö. Faruk. “Konveksiyonal Kurutmada Domates Dilimlerinin Kurutma Karakteristikleri Ve Efektif Nem Yayılım Değeri (İngilizce)”. Gıda, vol. 36, no. 4, 2011, pp. 201-8.
Vancouver Gamlı ÖF. Konveksiyonal Kurutmada Domates Dilimlerinin Kurutma Karakteristikleri Ve Efektif Nem Yayılım Değeri (İngilizce). The Journal of Food. 2011;36(4):201-8.

by-nc.png

GIDA Dergisi Creative Commons Atıf-Gayri Ticari 4.0 (CC BY-NC 4.0) Uluslararası Lisansı ile lisanslanmıştır. 

GIDA / The Journal of FOOD is licensed under a Creative Commons Attribution-Non Commercial 4.0 International (CC BY-NC 4.0).

https://creativecommons.org/licenses/by-nc/4.0/