EFFECT OF PRE-TREATMENT AND AIR TEMPERATURE ON DRYING TIME OF CHERRY TOMATO

Yıl 2018, Cilt: 4 Sayı: 1, 1648 - 1655, 11.12.2017

A. S. Kipcak

https://doi.org/10.18186/journal-of-thermal-engineering.364489

Cited By: 2

Öz

The effects of pre-treatment and air temperature
with on drying and rehydration characteristics of cherry tomato slices were
studied. Drying experiments are carried out with the air temperature of 55, 65,
and 75°C. Drying time decreased with pre-treatment, and it also decreased
considerably with increase in air temperature. The results indicated that the
cherry tomatoes which were pre-treated with potassium solution were explored
within the shortest time. Furthermore, superior rehydration was observed the
samples which were pre-treated with potassium solution. The moisture effective
diffusivity calculated from the second Fick’s law of diffusion ranged from 2.26
to 6.22´10^-9 m²/s over the
temperature range studied. Activation energy was estimated by an Arrhenius type
equation and the activation energy values varied from 26.51 to 32.79 kJ/mol.

Anahtar Kelimeler

Cherry tomato, Pre-treatment, Drying, Rehydration, effective moisture diffusivity, activation energy

Kaynakça

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