PEA GRAINS IN DRYING: UNRAVELING THE KINETICS OF HOT-AIR DRYING AND EXPLORING MATHEMATICAL MODELS FOR MOISTURE DIFFUSION

Yıl 2024, Cilt: 44 Sayı: 1, 217 - 226, 03.06.2024

İbrahim Doymaz , Nil Acaralı

https://doi.org/10.47480/isibted.1494496

Öz

Pea drying studies were assessed to learn more about the kinetics and properties of drying in a hot-air dryer. Research was done on impact of temperatures and pre-treatments on drying behaviours. The drying rate graphs demonstrated that the entire drying procedure took place when rates were declining. To properly understand the experimental data, four mathematical models (Henderson & Pabis, Page, Wang & Singh, and Aghbashlo et al.) were used. The Page model was discovered to be the ideal one to depict peas' curves of drying. The identification of the Page model as the most suitable for depicting pea drying curves underscored the applicability in modeling drying behaviors in similar agricultural products. With Fick's second law of diffusion, effective moisture diffusivity (Deff) sorted from 2.45x10-10 to 6.55x10-10 m2/s at given temperature. Deff was expressed as a function of temperature with an Arrhenius type equation. For samples from Potas, Blanch, and Control codes, the activation energy for moisture diffusion was computed as 21.48, 22.82, and 22.32 kJ/mol, respectively. The computation of activation energy for moisture diffusion for different samples offered practical information for optimizing drying processes under various conditions. The results showed the importance of pea drying kinetics and practical implications for industry on drying efficiency and product quality.

Anahtar Kelimeler

Drying kinetics, pea, effective moisture diffusivity, Page model

BEZELYE TANELERİNİN KURUTULMASI: SICAK HAVA KURUTMA KİNETİĞİNİN ÇÖZÜMLENMESİ VE NEM DİFÜZYONU İÇİN MATEMATİKSEL MODELLERİN İNCELENMESİ

Öz

Sıcak hava kurutucusunda kurutmanın kinetiği ve özellikleri hakkında daha fazla bilgi edinmek için bezelye kurutma çalışmaları değerlendirilmiştir. Sıcaklıkların ve ön işlemlerin kurutma davranışları üzerindeki etkisi üzerine araştırma yapılmıştır. Kurutma hızı grafikleri, kurutma prosedürünün tamamının hızlar düşerken gerçekleştiğini göstermiştir. Deneysel verileri doğru bir şekilde anlamak için dört matematiksel model (Henderson & Pabis, Page, Wang & Singh, ve Aghbashlo vd.) kullanılmıştır. Page modelinin, bezelyelerin kuruma eğrilerini tasvir etmek için ideal model olduğu keşfedilmiştir. Page modelinin bezelye kuruma eğrilerini tasvir etmek için en uygun model olarak tanımlanması, benzer tarım ürünlerinde kuruma davranışlarının modellenmesinde uygulanabilirliğin altını çizmiştir. Fick'in ikinci difüzyon yasasına göre, efektif nem difüzivitesi (Deff), belirli sıcaklıkta 2.45x10-10 to 6.55x10-10 m2/s arasında sıralanmıştır. Deff, Arrhenius tipi bir denklemle sıcaklığın bir fonksiyonu olarak ifade edilmiştir. Potas, Blanch ve Kontrol kodlarından alınan numuneler için nem difüzyonuna yönelik aktivasyon enerjisi sırasıyla 21.48, 22.82 ve 22.32 kJ/mol olarak hesaplanmıştır. Farklı numuneler için nem difüzyonuna yönelik aktivasyon enerjisinin hesaplanması, çeşitli koşullar altında kurutma proseslerinin optimize edilmesi için pratik bilgiler sunmuştur. Sonuçlar, bezelye kurutma kinetiğinin önemini ve endüstri için kurutma verimliliği ve ürün kalitesi üzerindeki pratik sonuçlarını göstermiştir.

Anahtar Kelimeler

Kurutma kinetiği, bezelye, efektif nem difüzivitesi, Page modeli

Kaynakça

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