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Yıl 2018, Special Issue 7: International Conference on Energy and Thermal Engineering Istanbul 2017 (ICTE 2017), 1821 - 1827, 20.12.2017
https://doi.org/10.18186/journal-of-thermal-engineering.381827

Öz

Kaynakça

  • [1] Pomegranate (2017). Department of Plant Sciences, University of California at Davis, College of Agricultural & Environmental Sciences, Davis, CA.
  • [2] Morton, J. F. (1987). Fruits of warm climates. JF Morton.
  • [3] Pomegranate (2017). California Rare Fruit Growers. Crfg.org.
  • [4] Orzua, M. C., Mussatto, S. I., Contreras-Esquivel, J. C., Rodriguez, R., de la Garza, H., Teixeira, J. A., & Aguilar, C. N. (2009). Exploitation of agro industrial wastes as immobilization carrier for solid-state fermentation. Industrial Crops and Products, 30(1), 24-27.
  • [5] Tehranifar, A., Selahvarzi, Y., Kharrazi, M., & Bakhsh, V. J. (2011). High potential of agro-industrial by-products of pomegranate (Punica granatum L.) as the powerful antifungal and antioxidant substances. Industrial Crops and Products, 34(3), 1523-1527.
  • [6] Bedigian, D. (2007). Pomegranates. Ancient Roots to Modern Medicine. Medicinal and Aromatic Plants—Industrial Profiles 43.
  • [7] Ramos, K. K., Lessio, B. C., Mecê, A. L. B., & Efraim, P. (2017). Mathematical modeling of uvaia byproduct drying and evaluation of quality parameters. Food Science and Biotechnology, 26(3), 643-651.
  • [8] Calin-Sanchez, A., Figiel, A., Wojdyło, A., Szarycz, M., & Carbonell-Barrachina, A. A. (2014). Drying of garlic slices using convective pre-drying and vacuum-microwave finishing drying: kinetics, energy consumption, and quality studies. Food and Bioprocess Technology, 7(2), 398-408.
  • [9] Feng, H., & Tang, J. (1998). Microwave finish drying of diced apples in a spouted bed. Journal of Food Science, 63(4), 679-683.
  • [10] Pan, Z., Khir, R., Godfrey, L. D., Lewis, R., Thompson, J. F., & Salim, A. (2008). Feasibility of simultaneous rough rice drying and disinfestations by infrared adiation heating and rice milling quality. Journal of food engineering, 84(3), 469-479.
  • [11] Sakai, N., & Hanzawa, T. (1994). Applications and advances in far-infrared heating in Japan. Trends in Food Science & Technology, 5(11), 357-362.
  • [12] Adak, N., Heybeli, N., & Ertekin, C. (2017). Infrared drying of strawberry. Food chemistry, 219, 109-116. [13] Celma, A. R., Cuadros, F., & López-Rodríguez, F. (2009). Characterisation of industrial tomato by-products from infrared drying process. Food and Bioproducts Processing, 87(4), 282-291.
  • [14] Doymaz, I., Kipcak, A. S., & Piskin, S. (2015). Characteristics of Thin-layer Infrared Drying of Green Bean. Czech Journal of Food Science, 33(1).
  • [15] Nowak, D., & Lewicki, P. P. (2005). Quality of infrared dried apple slices. Drying Technology, 23(4), 831-846.
  • [16] Arlington, V. A. Association of official analytical chemists (AOAC): official methods of analysis of official analytical chemists international.
  • [17] Kipcak, A. S. (2017). Microwave drying kinetics of mussels (Mytilus edulis). Research on Chemical Intermediates, 43(3), 1429-1445.
  • [18] Aghbashlo, M., Kianmehr, M. H., Khani, S., & Ghasemi, M. (2009). Mathematical modelling of thin-layer drying of carrot. International Agrophysics, 23(4), 313-317.
  • [19] Jena, S., & Das, H. (2007). Modelling for vacuum drying characteristics of coconut presscake. Journal of Food Engineering, 79(1), 92-99.
  • [20] Balbay, A., Şahin, Ö., & Ülker, H. (2013). Modeling of convective drying kinetics of pistachio kernels in a fixed bed drying system. Thermal science, 17(3), 839-846.
  • [21] Doymaz, I., Kipcak, A. S., & Piskin, S. (2015). Microwave Drying of Green Bean Slices: Drying Kinetics and Physical Quality. Czech Journal of Food Science, 33(4).

INVESTIGATION OF INFRARED DRYING OF POMEGRANATE BY-PRODUCTS

Yıl 2018, Special Issue 7: International Conference on Energy and Thermal Engineering Istanbul 2017 (ICTE 2017), 1821 - 1827, 20.12.2017
https://doi.org/10.18186/journal-of-thermal-engineering.381827

Öz

In the present study, infrared radiation drying,
representative of the innovative drying method, was chosen to perform
comparative study at different infrared power levels. Infrared drying of
pomegranate by-products was dried at 88, 104, 125, 146 and 167 W power levels.
The results showed that the infrared power has a significant effect on the
drying characteristics of pomegranate by-products. Drying time was reduced from
270 to 60 min as the infrared power level increased from 88 to 167 W. The
falling-rate period proved to be the main stage of infrared drying. Three
thin-layer drying models (Aghbashlo et al., Jena & Das and Midilli &
Kucuk) were fitted to the experimental data. The drying data (moisture ratio
versus drying time) were successfully fitted to Aghbashlo et al. model. Fick’s
law of diffusion was used to determine the effective moisture diffusivity,
which varied between 3.296×10−9 to 1.431×10−8 m2/s.
Activation energy was estimated by a modified Arrhenius type equation as 4.424
kW/kg.

Kaynakça

  • [1] Pomegranate (2017). Department of Plant Sciences, University of California at Davis, College of Agricultural & Environmental Sciences, Davis, CA.
  • [2] Morton, J. F. (1987). Fruits of warm climates. JF Morton.
  • [3] Pomegranate (2017). California Rare Fruit Growers. Crfg.org.
  • [4] Orzua, M. C., Mussatto, S. I., Contreras-Esquivel, J. C., Rodriguez, R., de la Garza, H., Teixeira, J. A., & Aguilar, C. N. (2009). Exploitation of agro industrial wastes as immobilization carrier for solid-state fermentation. Industrial Crops and Products, 30(1), 24-27.
  • [5] Tehranifar, A., Selahvarzi, Y., Kharrazi, M., & Bakhsh, V. J. (2011). High potential of agro-industrial by-products of pomegranate (Punica granatum L.) as the powerful antifungal and antioxidant substances. Industrial Crops and Products, 34(3), 1523-1527.
  • [6] Bedigian, D. (2007). Pomegranates. Ancient Roots to Modern Medicine. Medicinal and Aromatic Plants—Industrial Profiles 43.
  • [7] Ramos, K. K., Lessio, B. C., Mecê, A. L. B., & Efraim, P. (2017). Mathematical modeling of uvaia byproduct drying and evaluation of quality parameters. Food Science and Biotechnology, 26(3), 643-651.
  • [8] Calin-Sanchez, A., Figiel, A., Wojdyło, A., Szarycz, M., & Carbonell-Barrachina, A. A. (2014). Drying of garlic slices using convective pre-drying and vacuum-microwave finishing drying: kinetics, energy consumption, and quality studies. Food and Bioprocess Technology, 7(2), 398-408.
  • [9] Feng, H., & Tang, J. (1998). Microwave finish drying of diced apples in a spouted bed. Journal of Food Science, 63(4), 679-683.
  • [10] Pan, Z., Khir, R., Godfrey, L. D., Lewis, R., Thompson, J. F., & Salim, A. (2008). Feasibility of simultaneous rough rice drying and disinfestations by infrared adiation heating and rice milling quality. Journal of food engineering, 84(3), 469-479.
  • [11] Sakai, N., & Hanzawa, T. (1994). Applications and advances in far-infrared heating in Japan. Trends in Food Science & Technology, 5(11), 357-362.
  • [12] Adak, N., Heybeli, N., & Ertekin, C. (2017). Infrared drying of strawberry. Food chemistry, 219, 109-116. [13] Celma, A. R., Cuadros, F., & López-Rodríguez, F. (2009). Characterisation of industrial tomato by-products from infrared drying process. Food and Bioproducts Processing, 87(4), 282-291.
  • [14] Doymaz, I., Kipcak, A. S., & Piskin, S. (2015). Characteristics of Thin-layer Infrared Drying of Green Bean. Czech Journal of Food Science, 33(1).
  • [15] Nowak, D., & Lewicki, P. P. (2005). Quality of infrared dried apple slices. Drying Technology, 23(4), 831-846.
  • [16] Arlington, V. A. Association of official analytical chemists (AOAC): official methods of analysis of official analytical chemists international.
  • [17] Kipcak, A. S. (2017). Microwave drying kinetics of mussels (Mytilus edulis). Research on Chemical Intermediates, 43(3), 1429-1445.
  • [18] Aghbashlo, M., Kianmehr, M. H., Khani, S., & Ghasemi, M. (2009). Mathematical modelling of thin-layer drying of carrot. International Agrophysics, 23(4), 313-317.
  • [19] Jena, S., & Das, H. (2007). Modelling for vacuum drying characteristics of coconut presscake. Journal of Food Engineering, 79(1), 92-99.
  • [20] Balbay, A., Şahin, Ö., & Ülker, H. (2013). Modeling of convective drying kinetics of pistachio kernels in a fixed bed drying system. Thermal science, 17(3), 839-846.
  • [21] Doymaz, I., Kipcak, A. S., & Piskin, S. (2015). Microwave Drying of Green Bean Slices: Drying Kinetics and Physical Quality. Czech Journal of Food Science, 33(4).
Toplam 20 adet kaynakça vardır.

Ayrıntılar

Bölüm Makaleler
Yazarlar

Azmi Seyhun Kıpçak

Yayımlanma Tarihi 20 Aralık 2017
Gönderilme Tarihi 30 Mayıs 2017
Yayımlandığı Sayı Yıl 2018 Special Issue 7: International Conference on Energy and Thermal Engineering Istanbul 2017 (ICTE 2017)

Kaynak Göster

APA Kıpçak, A. S. (2017). INVESTIGATION OF INFRARED DRYING OF POMEGRANATE BY-PRODUCTS. Journal of Thermal Engineering, 4(2), 1821-1827. https://doi.org/10.18186/journal-of-thermal-engineering.381827
AMA Kıpçak AS. INVESTIGATION OF INFRARED DRYING OF POMEGRANATE BY-PRODUCTS. Journal of Thermal Engineering. Aralık 2017;4(2):1821-1827. doi:10.18186/journal-of-thermal-engineering.381827
Chicago Kıpçak, Azmi Seyhun. “INVESTIGATION OF INFRARED DRYING OF POMEGRANATE BY-PRODUCTS”. Journal of Thermal Engineering 4, sy. 2 (Aralık 2017): 1821-27. https://doi.org/10.18186/journal-of-thermal-engineering.381827.
EndNote Kıpçak AS (01 Aralık 2017) INVESTIGATION OF INFRARED DRYING OF POMEGRANATE BY-PRODUCTS. Journal of Thermal Engineering 4 2 1821–1827.
IEEE A. S. Kıpçak, “INVESTIGATION OF INFRARED DRYING OF POMEGRANATE BY-PRODUCTS”, Journal of Thermal Engineering, c. 4, sy. 2, ss. 1821–1827, 2017, doi: 10.18186/journal-of-thermal-engineering.381827.
ISNAD Kıpçak, Azmi Seyhun. “INVESTIGATION OF INFRARED DRYING OF POMEGRANATE BY-PRODUCTS”. Journal of Thermal Engineering 4/2 (Aralık 2017), 1821-1827. https://doi.org/10.18186/journal-of-thermal-engineering.381827.
JAMA Kıpçak AS. INVESTIGATION OF INFRARED DRYING OF POMEGRANATE BY-PRODUCTS. Journal of Thermal Engineering. 2017;4:1821–1827.
MLA Kıpçak, Azmi Seyhun. “INVESTIGATION OF INFRARED DRYING OF POMEGRANATE BY-PRODUCTS”. Journal of Thermal Engineering, c. 4, sy. 2, 2017, ss. 1821-7, doi:10.18186/journal-of-thermal-engineering.381827.
Vancouver Kıpçak AS. INVESTIGATION OF INFRARED DRYING OF POMEGRANATE BY-PRODUCTS. Journal of Thermal Engineering. 2017;4(2):1821-7.

IMPORTANT NOTE: JOURNAL SUBMISSION LINK http://eds.yildiz.edu.tr/journal-of-thermal-engineering