Experimental and Modeling Investigation of Mass Transfer during Infrared Drying of Kumquat Slices
Öz
In this work, mass transfer of kumquat slices was investigated during infrared drying. The effect of the infrared radiation power (50-88 W) on the drying characteristics of the Kumquat slices was evaluated as the drying parameter. It was determined that the infrared power affected the drying and colour characteristics of kumquat slices and drying time decreased with increased infrared power. Five different mathematical models were evaluated for moisture ratios using nonlinear regression analysis. The results of regression analysis indicated that the Midilli & Kucuk model is the best model to describe the drying behaviour with the lowest RMSE values and highest R2 value. The effective moisture diffusivity at each infrared power was determined by Fick’s second law of diffusion, an increase in the power led to increase in the effective moisture diffusivity between 8.31× 10−9 and 1.89 × 10−8 m2/s. The dependence of effective moisture diffusivity on infrared power was expressed by a modified Arrhenius type equation. Activation energy was estimated by a modified Arrhenius type equation as 1.92 kW/kg. A positive effect was observed on the ΔE with increasing in infrared power and with rising in infrared radiation power it was decreased. Whereas, it was observed that the chroma values increased with rising in infrared radiation power.
Anahtar Kelimeler
Kaynakça
- [1] Lou, S. N, Lai Y. C., Huang J. D., Ho, C. T., Ferng L. A, Chang Y. C., Drying effect on flavonoid composition and antioxidant activity of immature kumquat, Food Chemistry 171, 356–363, 2015
- [2] Rodrigues, S., Silva, E. O., Brito E., Exotic Fruits, Academic Press, Elsevier, London, 2018.
- [3] Loy, S. N., Ho, C. T., Phenolic compounds and biological activities of small-size citrus: Kumquat and calamondin, Journal of Food and Drug Analysis, 25, 162-175, 2017.
- [4] Torki-Harchegani, M., Ghanbarian, D., Pirbalouti, A.G., Sadeghi, M, Dehydration behaviour, mathematical modelling, energy efficiency and essential oil yield of peppermint leaves undergoing microwave and hot air treatments, Renewable and Sustainable Energy Reviews, 58, 407–418, 2016.
- [5] Touil, A., Chemkhi, A., and Zagrouba, F. (2014). Moisture diffusivity and shrinkage of fruit and Cladode of Opuntia ficus-indica during infrared drying, Journal of Food Processing, V(2014), 1-9, 2014.
- [6] Ertekin, C., and Heybeli, N., Thin-layer infrared drying of mint leaves, Journal of Food Processing and Preservation, 38, 1480-1490, 2014.
- [7] Alaei, B., Chayjan, R.A., Modeling of Nectarine drying under near infrared-vacuum conditions, Acta Sci. Pol. Technol. Aliment., 14(1), 15-27, 2015.
- [8] Doymaz, I., Infrared drying chracteristics of bean seeds, Journal of Food Processing and Preservation, 39, 933-939, 2015.
Ayrıntılar
Birincil Dil
İngilizce
Konular
-
Bölüm
Araştırma Makalesi
Yayımlanma Tarihi
28 Haziran 2019
Gönderilme Tarihi
10 Temmuz 2018
Kabul Tarihi
27 Mayıs 2019
Yayımlandığı Sayı
Yıl 2019 Cilt: 9 Sayı: 1