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INFRARED DRYING CHARACTERISTICS OF JERUSALEM ARTICHOKE SLICES

Year 2017, Volume: 35 Issue: 2, 227 - 238, 01.06.2017

Abstract

In this study, drying characteristics of Jerusalem artichoke slices were investigated by using infrared technique. The Jerusalem artichoke slices were dried at 62, 74, 88, 104 and 125 W infrared power levels. An increase in the infrared power resulted in a significant reduction in the drying time. Lewis, Henderson and Pabis, Logarithmic, Midilli and Kucuk, and Wang and Singh models were used to fit experimental data. The Midilli and Kucuk model has been determined to be the best model that represents the experimental data. Effective moisture diffusivity values ranged from 4.81×10-10 m2/s to 1.97×10-9 m2/s, and increased with the increase in infrared power. The activation energy was calculated as 6.74 kW/kg.

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There are 32 citations in total.

Details

Primary Language English
Journal Section Research Articles
Authors

İbrahim Doymaz This is me

Publication Date June 1, 2017
Submission Date August 26, 2016
Published in Issue Year 2017 Volume: 35 Issue: 2

Cite

Vancouver Doymaz İ. INFRARED DRYING CHARACTERISTICS OF JERUSALEM ARTICHOKE SLICES. SIGMA. 2017;35(2):227-38.

IMPORTANT NOTE: JOURNAL SUBMISSION LINK https://eds.yildiz.edu.tr/sigma/