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.
Drying Models Hot Air Drying Natural Convection Rate Constant Thin Layer Drying Vegetable
Birincil Dil | İngilizce |
---|---|
Bölüm | Research Articles |
Yazarlar | |
Yayımlanma Tarihi | 15 Nisan 2019 |
Gönderilme Tarihi | 31 Temmuz 2018 |
Kabul Tarihi | 27 Kasım 2018 |
Yayımlandığı Sayı | Yıl 2019 Cilt: 3 Sayı: 1 |