Karbon Fiber Destekli Kabin Kurutucuda Farklı Sıcaklıklarda Elma Dilimlerinin Kurutulmasının İncelenmesi: Kurutma Karakteristikleri ve Performans Değerlendirmesi

Göztok, Serpil Pekdoğan; İçıer, Fılız

doi:10.24323/akademik-gida.370103

Cited by 7 publications

(10 citation statements)

References 43 publications

(49 reference statements)

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Cokgezme et al (2016) reported that exergy efficiency of thin layer strawberry samples (55, 60, and 65°C at a rate of 0.8 ± 0.05 m/s) with CFACD process was in the range of 24.62% and 29.83%, and it increased as the drying temperature increased. Similarly, the exergy efficiency of apple slices dried at three different drying temperatures (60, 70, and 80°C) by CFACD process was in the range of 9.44% and 11.64%(Pekdoğan Göztok & Icier, 2017). It was thought that the energy and exergy values reported by the researchers for ID and CFACD methods were lower than values predicted in present study because of the different drying temperatures and the food material used.…”

contrasting

confidence: 54%

“…This can be explained by the fact that drying temperature and final moisture content reached were lower than in this study. In another recent study (Pekdoğan Göztok & Icier, 2017), apple slices with an initial moisture content of 86 ± 2% were dried to 10 ± 0.6% moisture content using CFACD process at three different drying temperatures (60, 70 and 80°C).…”

Section: Effects On Drying Characteristics and Temperature Distribumentioning

confidence: 99%

“…On the contrary, carbon film heaters made of carbon fiber material are placed on the inner walls of the cabinet dryers and it provides effective, fast and homogeneous drying. Carbon fiber film heaters can also be used in the food industry, but there are limited studies on the energy and exergy efficiencies of this method and its effects on the product quality of the dried product (Cokgezme et al, 2016;Pekdoğan Göztok & Icier, 2017). Cokgezme et al (2015) reported that licorice samples were dried by CFACD method (65°C drying temperature and a 0.8 m/s air velocity).…”

Section: Practical Applicationsmentioning

confidence: 99%

See 2 more Smart Citations

Drying of licorice root by novel radiative methods

İçıer

Özmen

Çevik

et al. 2021

J. Food Process. Preserv.

View full text Add to dashboard Cite

In this study, licorice root was successfully dried using two different radiative dryers (Carbon fiber-assisted cabin drying-CFACD and infrared drying-ID), and their effects on some drying characteristics, quality properties, and energy-exergy efficiency were investigated. Page and Verma models were the best models describing the drying behavior of licorice root for CFACD and ID methods, respectively. ID protected total phenolic content (TPC) better than CFACD while the changes of color properties were higher for ID. Energy and exergy efficiencies of CFACD were 40.20 ± 0.20% and 31.87 ± 0.10%, respectively, while these values were 10.39 ± 0.33% and 9.99 ± 0.27% for ID, respectively. Practical applications The radiative heating method has advantages such as shorter drying time, highenergy efficiency, and high heat transfer coefficient compared to convective drying methods. Infrared drying (ID) is known as the common energy efficient drying method for food materials while the information on the performance of other type of radiative carbon fiber assisted drying (CFACD) systems is limited. In this study, the use of carbon fiber assisted cabin dryer for drying of licorice was evaluated by comparing other radiative type infrared dryer. The drying characteristics of licorice samples having high amount of phenolic contents were compared both in terms of quality and energy performance characteristics of dryers. Energy and exergy efficiencies of CFACD were found to be higher than ID. In addition, more homogeneous temperature distribution and less color change were obtained in the CFACD process. It was determined that the CFACD process could be recommended for drying of licorice samples rather than ID.

show abstract

contrasting

confidence: 54%

Section: Effects On Drying Characteristics and Temperature Distribumentioning

confidence: 99%

Section: Practical Applicationsmentioning

confidence: 99%

See 1 more Smart Citation

Drying of licorice root by novel radiative methods

İçıer

Özmen

Çevik

et al. 2021

J. Food Process. Preserv.

View full text Add to dashboard Cite

show abstract

“…Hot air drying is a process based on removing moisture from food under a continuous flow of hot air. This drying method is more preferred especially due to its low cost (Göztok, 2017). However, microwave drying has advantages such as short processing time, high product quality and low energy consumption compared with hot air drying.…”

Section: Introductionmentioning

confidence: 99%

Drying kinetics behavior of turkey breast meat in different drying methods

Elmas

Bodruk

Köprüalan

et al. 2020

J Food Process Engineering

View full text Add to dashboard Cite

In this study, turkey breast meat samples were dried with hot air (60, 75, 90 C), microwave (180, 360, 540 W) and freeze (0.1, 0.15, 0.2 mbar) drying and parameters related to the drying kinetics of turkey breast meat were investigated. Although a constant drying rate was not observed for all drying methods, the drying process occurred only during the falling drying rate period. Microwave drying process times were lower than those of hot air and freeze drying because of volumetric heating. Drying times decreased by increasing temperature, power and vacuum pressure. Kinetic parameters were determined by using the semi-empirical models of 2. Fick's diffusion equation. Two terms, Logarithmic and Page models were found to be better for hot air, microwave and freeze drying, respectively. In addition, the effective diffusion coefficient values were found in range of 2.03-2.53 × 10 −10 , 27.89-103.96 × 10 −10 and 2.99-3.36 × 10 −10 m 2 /s for hot air, microwave and freeze drying, respectively. Effective diffusion coefficients increased in direct proportion with temperature, microwave power and vacuum pressure. The activation energy obtained by the modified Arrhenius equation were 7.481 kJ/mol to 6.043 W/g for hot air and microwave drying respectively. Practical Applications The drying kinetics behavior of foods is important for protecting the final product quality, determining the process method and optimizing the process parameters in the food industry. Despite the availability of many drying kinetics studies, meat products exhibit different behaviors during the drying process due to their structure and composition. The drying kinetics behavior of turkey breast meat with different drying techniques was investigated in this study. When the effective diffusion coefficient and activation energy data were considered, it was noticed that microwave drying provided a faster and more effective drying process. The moisture content and water activity values, which are very important especially for meat products, showed that freeze drying provided a more reliable product by reducing the moisture content and water activity of final product more than other drying methods.

show abstract

“…Sun drying is a preferred method because it is economical and does not require investment, but it is a disadvantageous method due to microbial reliability and loss in quality such as color and aroma (Göztok and Içier, 2017).…”

Section: Drying Characteristics Of Goji Berry Fruitmentioning

confidence: 99%

Drying characteristics and degradation kinetics in some parameters of goji berry (Lycium Barbarum L.) fruit during hot air drying

Batu

Kadakal

2021

Ital. J. Food Sci.

View full text Add to dashboard Cite

Drying kinetics, color properties, water-soluble vitamins, antioxidant capacity, total phenolic content, and thermal degradation kinetics of bioactive compounds in goji berries were investigated. Drying experiments were conducted at 50°C, 60°C, and 70°C. Page model was determined as the best model to predict experimental moisture ratio for all temperatures. Increment in drying temperature increased effective moisture diffusivity and drying rate values. Vitamins C and B6, antioxidant activity and total phenolic content were significantly reduced by drying. Thermal degradation of vitamins C and B6, antioxidant capacity and total phenolic content were found to fit the first order kinetic model.

show abstract

Karbon Fiber Destekli Kabin Kurutucuda Farklı Sıcaklıklarda Elma Dilimlerinin Kurutulmasının İncelenmesi: Kurutma Karakteristikleri ve Performans Değerlendirmesi

Cited by 7 publications

References 43 publications

Drying of licorice root by novel radiative methods

Drying of licorice root by novel radiative methods

Drying kinetics behavior of turkey breast meat in different drying methods

Drying characteristics and degradation kinetics in some parameters of goji berry (Lycium Barbarum L.) fruit during hot air drying

Contact Info

Product

Resources

About