Determination of drying characteristics of almond dried by hot air drying

Year 2023, Volume: 27 Issue: 4, 499 - 514, 27.12.2023

Gizem Battal , Kamil Saçılık

https://doi.org/10.29050/harranziraat.1297716

Abstract

The drying properties of almond samples were studied experimentally in a hot air drier at air temperature range of 45–60°C in in a convective hot-air dryer at an air velocity of 1 m/s-1. The Fick's diffusion model was used to characterize moisture transport from in-shell and in-hull almond samples during the decreasing rate phase, and the effective diffusivity was estimated. The relationship of Arrhenius-type equation was employed to illustrate the temperature-dependent changes in effective diffusion coefficient. In-shell and in-hull almond were found to have activation energies of 30.87 and 28.05 kJ mol-1, respectively. The five models commonly used in the literatüre were fitted to the experimentally collected almond drying data, and non-linear regression analysis was performed to estimate the constants of the five models. The drying model developed by Midilli et al. had the greatest agreement with the experimental data of all the models examined to explain the drying behavior of the almond. The water activity (aw) values of fresh and dried almond samples were evaluated at different ambient air temperatures as shelf life criteria. While the Gibbs free energy (G) rose with an increase in air temperature, the enthalpy (H) and entropy (S) of drying the almond samples decreased with an increase in temperature.

Keywords

almond, convective air-drying, moisture contentent, thermodynamic properties

Sıcak havayla kurutulan bademin kurutma karakteristiklerinin belirlenmesi

Abstract

Yeşil dış kabuklu ve sert kabuklu badem örneklerinin konvektif sıcak hava kurutucuda 1 m s-1 hava hızında ve 45-60°C hava sıcaklığında kurutma özelliklerinin belirlenmesi amacıyla deneysel bir çalışma yapılmıştır. Azalan hız periyodunda yeşil dış kabuklu ve sert kabuklu badem örneklerinden nem transferi, Fick difüzyon modeli uygulanarak tanımlanmış ve efektif difüzyon katsayıları hesaplanmıştır. Efektif difüzyon katsayısının sıcaklığa olan bağımlılığı Arrhenius tip ilişki ile tanımlanmıştır. Yeşil dış kabuklu ve sert kabuklu badem örneklerinin aktivasyon enerjisi sırasıyla 30.87 ve 28.05 kJ mol-1 olarak bulunmuştur. Örneklerin deneysel kurutma verileri için Page, Logarithmic, Two-term, Approximation of diffusion ve Midilli ve ark. modelleri kullanılmıştır. Test edilen modellerin kuruma hızı sabitleri ve katsayıları doğrusal olmayan regresyon analizi ile belirlenmiştir. Yeşil dış kabuklu ve sert kabuklu badem örneklerinin kuruma karakteristiklerini belirlemek için test edilen beş model arasından Midilli ve ark. kurutma modeli, elde edilen deneysel verilere en iyi uyumu sağlamıştır. Taze ve kurutulmuş badem örneklerinin su aktivitesi (aw) değerleri, raf ömrü kriteri olarak farklı ortam hava sıcaklıklarında değerlendirilmiştir. Yeşil dış kabuklu ve sert kabuklu badem örneklerinin kurutma entalpisi (H) ve entropisi (S) değerleri, hava sıcaklığının artmasıyla azalırken, Gibbs serbest enerjisi (G) hava sıcaklığındaki artışla artmıştır.

Keywords

Konvektif hava kurutma, badem, efektif difüzyon katsayısı, nem içeriği, termodinamik özellikler

Supporting Institution

Ankara Üniversitesi

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