Convective hot airdrying characteristics of selected vegetables

Yıl 2019, Cilt: 3 Sayı: 1, 7 - 13, 15.04.2019

Eda Elgin Kılıç İnci Çınar

Öz

The
objectives of the present work were to investigate and to model the convective
hot air-drying characteristics of carrot, zucchini and eggplant at different
drying air temperatures (60, 70 and 80 ^oC). Drying characteristics
were determined by the plot of moisture loss of samples versus drying time in
10 min intervals for each drying air temperatures. The experimental moisture
data were then fitted to selected thin layer drying models available in the
literature, namely Henderson and Pabis, Newton and the two-term models and good
agreements between experimental and predicted values of moisture contents were
observed (R²>0.98). Results showed that all drying took place in
falling rate period for all samples at all drying air temperatures studied.
Increase in drying air temperature from 60 ^oC to 80 ^oC
resulted in a decrease of total drying time 35%, 45% and 50% for carrot,
zucchini and eggplant respectively. Drying rate constants (a, b, k, k₀
and k₁) increased with the increasing drying air temperature.
Comparison between experimental and predicted values of moisture content versus
drying air temperature indicated that the most suitable models for carrot,
zucchini and eggplant drying were two-term, Henderson and Pabis and Newton
respectively at 60 ^oC, two-term, Henderson and Pabis and Newton
model at 70 ^oC and two-term, Henderson and Pabis and Newton model at
80 ^oC drying air temperature respectively.

Anahtar Kelimeler

Drying Models, Hot Air Drying, Natural Convection, Rate Constant, Thin Layer Drying, Vegetable

Kaynakça

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