DRYING CHARACTERISTICS INVESTIGATION OF BLACK MULBERRY DRIED VIA INFRARED METHOD

Abstract

In this study, the drying characteristics of black mulberry were studied by using the drying method of infrared. Infrared power levels were selected between 50 and 104 W. The obtained drying data were applied to several drying models (Aghbashlo et al., Page, Parabolic, Wang and Singh and Weibull), which gave the high the coefficient of determination (R²) values. The best modelling method were selected based on the highest R², and the lowest reduced chi-square (χ²), and root mean square errors. Also, the effective moisture diffusivity was calculated using the Fick’s second law’s spherical coordinate approximation. The activation energies were calculated from the values of the effective moisture diffusivity with respect to mass over power levels. From the results it was seen that the Parabolic type of drying model best fits the data obtained with the R² values between 0.997849 (104 W) - 0.999664 (62 W). The effective moisture values were obtained between 1.14´10^-9 - 3.08´10^-9 m²/s and increased as the infrared power level increased. The activation energy was calculated as 2.015 kW/kg.

Keywords

• Drying,Black Mulberry,Infrared,Modelling,Effective Moisture Diffusivity,Activation Energy

References

1. [1] Doymaz, İ., Kipcak, A. S., Piskin, S. (2015). Microwave drying of green bean (Phaseolus vulgaris) slices: drying kinetics and physical quality. Czech Journal of Food Sciences, 33(4), 367-376.
2. [2] Nowak, D., Lewicki, P. P. (2004). Infrared drying of apple slices. Innovative Food Science and Emerging Technologies, 5, 353-360.
3. [3] Togrul, H. (2005). Simple modeling of infrared drying of fresh apple slices. Journal of Food Engineering, 71(3), 311-323.
4. [4] Wang, J., Sheng, K. (2006). Far-infrared and microwave drying of peach. LWT-Food Science and Technology, 39, 247-255.
5. [5] Celma, A. R., López-Rodríguez, F., Blázquez, F. C. (2009). Experimental modelling of infrared drying of industrial grape by-products. Food and Bioproducts Processing, 87(4), 247-253.
6. [6] Caglar, A., Togrul, I. T., Togrul, H. (2009). Moisture and thermal diffusivity of seedless grape under infrared drying. Food and Bioproducts Processing, 87(4), 292-300.
7. [7] Akpinar, E. K. (2008). Mathematical modelling and experimental investigation on sun and solar drying of white mulberry. Journal of Mechanical Science and Technology, 22, 1544-1553.
8. [8] Aghbashlo, M., Kianmehr, M. H., Khani, S., Ghasemi, M. (2009). Mathematical modeling of thin-layer drying of carrot. International Agrophysics, 23, 313–317.

9. [9] Guan, Z., Wang, X., Li, M., Jiang, X. (2013). Mathematical modeling on hot air drying of thin layer fresh Tilapia fillets. Polish Journal Of Food And Nutrition Sciences, 63, 25-34.
10. [10] Wang, C. Y., Singh, R. P. (1978). A single layer drying equation for rough rice. ASAE, Paper, No: 3001.
11. [11] Kipcak, A. S. (2017). Microwave drying kinetics of mussels (Mytilus edulis). Research on Chemical Intermediates, 43, 1429-1445.
12. [12] Balbay, A., Sahin, O., Ulker, H. (2013). Modeling of convective drying kinetics of pistachio kernels in a fixed bed drying system. Thermal Science, 17, 839-846.
13. [13] Chayjan, R. A.,Salari, K., Abedi, Q., Sabziparvar, A. A. (2013). Modeling moisture diffusivity, activation energy and specific energy consumption of squash seeds in a semi fluidized and fluidized bed drying, Journal of Food Science and Technology, 50, 667-677.
14. [14] Toujani, M., Hassini, L., Azzouz, S., Belghith, A. (2013). Experimental study and mathematical modeling of silverside fish convective drying. Journal of Food Processing and Preservation, 37, 930–938.
15. [15] Liu, X., Qiu, Z., Wang, L., Cheng, Y., Qu, H., Chen, Y. (2009). Mathematical modeling for thin layer vacuum belt drying of Panaxnotoginseng extract. Energy Conversion and Management, 50, 928-932.
16. [16] Crank, J. (1975). The Mathematics of Diffusion, Oxford University Press, London.
17. [17] Doymaz, I. (2014). Experimental study and mathematical modeling of thin-layer infrared drying of watermelon seeds. Journal of Food Processing and Preservation, 38, 1377-1384.
18. [18] Ponkham, K., Meeso, N., Soponronnarit, S., Siriamornpun, S. (2012). Modeling of combined far-infrared radiation and air drying of a ring shaped-pineapple with/without shrinkage. Food and Bioproducts Processing, 90, 155-164.
19. [19] Aidani, E., Hadadkhodaparast, M., Kashaninejad, M. (2017). Experimental and modeling investigation of mass transfer during combined infrared-vacuum drying of Hayward kiwifruits. Food Science and Nutrition, 5, 596–601.
20. [20] Singh, B., Panesar, P. S., Nanda, V. (2006). Utilization of carrot pomace for the preparation of a value added product. World Journal of Dairy & Food Sciences, 1, 22-27.
21. [21] Zogzas, N. P., Maroulis, Z. B., Marinos-Kouris, D. (1996). Moisture diffusivity data compilation in foodstuffs. Drying Technology, 14, 2225-2253.
22. [22] Evin, D. (2011). Microwave drying and moisture diffusivity of white mulberry: Experimental and mathematical modeling. Journal of Mechanical Science and Technology, 25, 2711-2718.
23. [23] Akbulut, A., Durmus, A. (2009). Thin layer solar drying and mathematical modeling of mulberry. International Journal of Energy Research, 3, 687-695.
24. [24] Darvishi, H., Zarein, M., Minaei, S., Khafajah, H. (2014). Exergy and Energy analysis, drying kinetics and mathematical modeling of white mulberry drying process. International Journal of Food Engineering, 10(2), 269-280.