Araştırma Makalesi

Effect on the Effective Diffusion and Activation Energy Values of Pea (Pisum sativum L.) Grains of Drying Temperature

Cilt: 3 Sayı: 1 30 Haziran 2019
Muhammed Taşova *
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International Scientific and Vocational Studies Journal Kapak International Scientific and Vocational Studies Journal
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Effect on the Effective Diffusion and Activation Energy Values of Pea (Pisum sativum L.) Grains of Drying Temperature

Öz

Peas are a kind of legumes and a plant that is consumed with green bark or only grains. Peas which are rich in protein and vitamins are used in many fields. peas having significant amounts of production in Turkey generally made canned, fresh and dried are consumed in different ways. One of the most important criteria for drying is the drying temperature. In this study, the drying temperature of the pea grains, the effective diffusion coefficient (Deff) and the activation energy values (Ea) were determined by drying the cabin type convective dryer with drying air temperatures of 50, 60 and 70 °C. In the drying process, the moisture content of the product has been reduced to 10-13%. According to the applied drying air temperature values, the average drying times were determined as 12, 6 and 4 hours, respectively. The effective diffusion values determined during the drying process were 18x10-7, 37x10-7 and 5.86x10-6 m2/sec respectively according to the drying temperatures. In the study, the activation energy value was found as 54.72 kJ/mol.

Anahtar Kelimeler

Pea,Drying,Effective diffusion and activation energy

Kaynakça

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Ayrıntılar

Birincil Dil

Türkçe

Konular

-

Bölüm

Araştırma Makalesi

Yazarlar

Yayımlanma Tarihi

30 Haziran 2019

Gönderilme Tarihi

8 Mayıs 2019

Kabul Tarihi

21 Haziran 2019

Yayımlandığı Sayı

Yıl 2019 Cilt: 3 Sayı: 1

IZ

https://izlik.org/JA73NP74DJ

Kaynak Göster

RIS / Bibtex
APA
Taşova, M. (2019). Effect on the Effective Diffusion and Activation Energy Values of Pea (Pisum sativum L.) Grains of Drying Temperature. International Scientific and Vocational Studies Journal, 3(1), 8-13. https://izlik.org/JA73NP74DJ
AMA
1.Taşova M. Effect on the Effective Diffusion and Activation Energy Values of Pea (Pisum sativum L.) Grains of Drying Temperature. ISVOS. 2019;3(1):8-13. https://izlik.org/JA73NP74DJ
Chicago
Taşova, Muhammed. 2019. “Effect on the Effective Diffusion and Activation Energy Values of Pea (Pisum sativum L.) Grains of Drying Temperature”. International Scientific and Vocational Studies Journal 3 (1): 8-13. https://izlik.org/JA73NP74DJ.
EndNote
Taşova M (01 Haziran 2019) Effect on the Effective Diffusion and Activation Energy Values of Pea (Pisum sativum L.) Grains of Drying Temperature. International Scientific and Vocational Studies Journal 3 1 8–13.
IEEE
[1]M. Taşova, “Effect on the Effective Diffusion and Activation Energy Values of Pea (Pisum sativum L.) Grains of Drying Temperature”, ISVOS, c. 3, sy 1, ss. 8–13, Haz. 2019, [çevrimiçi]. Erişim adresi: https://izlik.org/JA73NP74DJ
ISNAD
Taşova, Muhammed. “Effect on the Effective Diffusion and Activation Energy Values of Pea (Pisum sativum L.) Grains of Drying Temperature”. International Scientific and Vocational Studies Journal 3/1 (01 Haziran 2019): 8-13. https://izlik.org/JA73NP74DJ.
JAMA
1.Taşova M. Effect on the Effective Diffusion and Activation Energy Values of Pea (Pisum sativum L.) Grains of Drying Temperature. ISVOS. 2019;3:8–13.
MLA
Taşova, Muhammed. “Effect on the Effective Diffusion and Activation Energy Values of Pea (Pisum sativum L.) Grains of Drying Temperature”. International Scientific and Vocational Studies Journal, c. 3, sy 1, Haziran 2019, ss. 8-13, https://izlik.org/JA73NP74DJ.
Vancouver
1.Muhammed Taşova. Effect on the Effective Diffusion and Activation Energy Values of Pea (Pisum sativum L.) Grains of Drying Temperature. ISVOS [Internet]. 01 Haziran 2019;3(1):8-13. Erişim adresi: https://izlik.org/JA73NP74DJ

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