Experimental determination of effective moisture diffusivities of whole- and cut-rosehips in convective drying

Erentürk, Saliha; Gülaboğlu, M. Şahin; Gültekin, Selahattin

doi:10.1016/j.fbp.2010.01.007

Cited by 18 publications

(13 citation statements)

References 27 publications

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“…These results were in agreement with previous researchers (Doymaz ; Minh‐Hue and William ; Erenturk et al . ). Effective moisture diffusivities were found in this study within the general range of 10 −11 –10 −9 m 2 /s for drying of food materials (Madamba et al .…”

Section: Resultsmentioning

confidence: 97%

“…; Lee and Kim ; Erenturk et al . ). A linear regression analysis on the average effective moisture diffusivities with the temperature resulted in the following relationships for sample thicknesses of 0.3, 0.4, 0.6 and 0.8 cm, respectively.…”

Section: Resultsmentioning

confidence: 97%

“…Similar results have been presented for white radish slices (Lee and Kim ) and rosehips (Erenturk et al . ).…”

Section: Resultsmentioning

confidence: 97%

“…is written the simplified form as follows (Erenturk et al . ):

M R = \frac{8}{π^{2}} \exp (- \frac{π^{2} D_{eff} t}{4 L^{2}})

\ln M R = \ln \frac{8}{π^{2}} - \frac{π^{2} F_{0}}{4}

…”

Section: Methodsmentioning

confidence: 99%

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Characterization of Thin Layer Hot Air Drying of Sweet Potatoes (I pomoea batatas L.) Slices

Fan

Chen

et al. 2014

Journal of Food Processing and Preservation

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The effect of drying temperature (50, 60, 70 and 90C) and sample thickness (0.3, 0.4, 0.6 and 0.8 cm) on characterization of hot air drying of sweet potato slices were investigated. Results indicated that drying took place in the falling rate period. The average values of effective moisture diffusivities of sweet potato slices ranged from 3.66 × 10 −10 to 2.11 × 10 −9 m 2 /s within the given drying temperature range. The average activation energy values were 13.48-16.50 kJ/mol for sample thickness of 0.3-0.8 cm. Twelve thin layer drying models were fitted using experimental drying data. The goodness of fit for models was evaluated using the values of coefficient of determination (R 2 ), root mean square error, chi-square (χ 2 ) and mean relative percent deviation (P). Results showed that fitting accuracy of Hii et al. model was better than other models. PRACTICAL APPLICATIONSSweet potato (Ipomoea batatas L.) is widely grown in many countries. In developing countries, there are many problems related to storage and transport of the raw sweet potatoes. The objective of this study was to investigate the effect of drying temperature and sample thickness conditions on the thin layer drying of sweet potato, and to evaluate a suitable drying model for describing the drying process. In addition, the effective moisture diffusivity and Ea in the drying process of sweet potato slices were calculated.

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Section: Resultsmentioning

confidence: 97%

Section: Resultsmentioning

confidence: 97%

“…Similar results have been presented for white radish slices (Lee and Kim ) and rosehips (Erenturk et al . ).…”

Section: Resultsmentioning

confidence: 97%

“…is written the simplified form as follows (Erenturk et al . ):

M R = \frac{8}{π^{2}} \exp (- \frac{π^{2} D_{eff} t}{4 L^{2}})

\ln M R = \ln \frac{8}{π^{2}} - \frac{π^{2} F_{0}}{4}

…”

Section: Methodsmentioning

confidence: 99%

See 2 more Smart Citations

Characterization of Thin Layer Hot Air Drying of Sweet Potatoes (I pomoea batatas L.) Slices

Fan

Chen

et al. 2014

Journal of Food Processing and Preservation

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“…Drying fruits rose hips can be carried out in several ways [3][4][5][6][7][8][9][10][11][12][13][14][15][16]: on the Sun (not highly recommended due to the large loss of vitamin C in the final product), in the convective, in the air, etc. Since these fruits are relatively large and hard, dehydration is in progress drying fruits rose hips is a complex process.…”

Section: Introductionmentioning

confidence: 99%

Method for Drying Fruits of Rose Hips

Safarov¹,

Abduvaxitovna²,

Toshxodjaevich³

et al. 2019

IJITEE

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The article discusses a new vacuum infrared equipment for drying fruits of rose hips with preservation of ascorbic acid. We have studied the drying process of rose hips in various ways (solar, convective and vacuum IR drying), to determine the rational version of the drying process to check the preservation of the vitamin composition of the fruit, mainly ascorbic acid. Special plants designed and manufactured for the production of dry powders from rose hips using low-vacuum and low-temperature infrared drying have been developed and manufactured. The vacuum drying unit consists of: a vacuum chamber, an electrical system for IR irradiation and instrumentation. During the drying process, the operating temperature was maintained at 65 ° C, the pressure inside the chamber was -0.8 atm and the drying time was 4 hours. With these parameters, the dogrose is dried effectively and vitamins are well preserved in its composition. In appearance, you can determine that the color and taste have not changed. Laboratory experiments were also carried out aimed at chopping and separating rose hips. Continue drying, setting the operating parameters depending on the parameters of the object. After setting the parameters of drying and its implementation, wild fruits rose hips is dehydrated to a moisture content of 12%, while the preservation of vitamins is provided in the fruit composition. As a result of an experimental study of the influence of vibration on the drying process, it has been established that the efficiency of dehydration increases to 4-5% under continuous heating conditions – at a certain frequency and amplitude. It is shown that the preservation of ascorbic acid in the composition of the pulp of the fruits rose hips with vacuum infrared drying is up to 0.77 mg%. The optimum thickness of the product layer is about 1-1.5 cm, the optimal wavelength is 3 microns, while the dehydration time of the products is an acceptable value, and the temperature of the fruits does not exceed 65 °C, the vacuum is -0.8 atm.

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Modeling engineering characteristics of hazelnut kernel during infrared fluidized bed drying

Ghavidelan

Chayjan

2016

Food Measure

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Experimental determination of effective moisture diffusivities of whole- and cut-rosehips in convective drying

Cited by 18 publications

References 27 publications

Characterization of Thin Layer Hot Air Drying of Sweet Potatoes (I pomoea batatas L.) Slices

Characterization of Thin Layer Hot Air Drying of Sweet Potatoes (I pomoea batatas L.) Slices

Method for Drying Fruits of Rose Hips

Modeling engineering characteristics of hazelnut kernel during infrared fluidized bed drying

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