Microwave drying kinetics of mussels (Mytilus edulis)

Kıpçak, Azmi Seyhun

doi:10.1007/s11164-016-2707-4

Cited by 40 publications

(54 citation statements)

References 28 publications

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“…The dependence of the effective moisture diffusivity on temperature is described by a derived modified form of the Arrhenius equation that shows the relationship between the effective diffusivity and the infrared and microwave power level to sample weight, Eq. (9) [37]:…”

Section: Determination Of Activation Energymentioning

confidence: 99%

Microwave and infrared drying kinetics and energy consumption of cherry tomatoes

Kıpçak

Doymaz

2020

CI&CEQ

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The effect of MW and IR power on drying kinetics of cherry tomatoes is investigated • Experimental moisture ratios are fitted to seven widely used thin-layer models • Weibull and Aghbashlo et al. best fit the data for MW and IR drying of cherry tomatoes • D eff for MW and IR are calculated: 5.46×10-8-4.24×10-7 m 2 /s and 7.33×10-9-8.24×10-9 m 2 /s • MW and IR activation energies are found as 9.4654 and 0.3162 kW/kg, respectively

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Section: Determination Of Activation Energymentioning

confidence: 99%

Microwave and infrared drying kinetics and energy consumption of cherry tomatoes

Kıpçak

Doymaz

2020

CI&CEQ

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“…Under these circumstances, the moisture is bound internally in the particle and moves up to the surface, where the moisture content is in equilibrium with the hot air. Many empirical and semi-empirical models have been applied in particulate thin-layer drying studies to describe the falling rate period, in which the moisture transport is controlled by internal conditions [3][4][5][6][7][8][9][10][11][12]. Most of them are derived from Fick's second law or from modifications of its simplified forms [13].…”

mentioning

confidence: 99%

“…Kucuck et al [13] presented a comprehensive review of thin-layer drying models available in the literature. Based on the assessment they carried out, Page and Modified Page [8][9][10][11][13][14][15][16], two-term [3,8,11,16], Henderson and Pabis [5--9,11,16], Midilli et al [3,4,6,8,11,16], Verma et al [3,6,8,11,16,17] and Aghbashlo et al [6][7][8]11] are among the ones that offer better results.…”

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confidence: 99%

Monoammonium phosphate (MAP) fertilizer drying kinetics in tray dryer

Covello

Nitz

2018

CI&CEQ

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The drying behaviour of monoammonium phosphate fertilizer was examined in a static tray dryer, establishing kinetic parameters that may be used to improve the design of dryers. Drying temperatures ranged from 80 to 95 °C, and surface air velocity was 0.50 m/s. The material was previously separated into two particle sizes, between 1.40 and 2.38 mm mean diameter. Drying curves were analysed qualitatively and seven empirical kinetic thin-layer models were fitted. The drying kinetic showed to be temperature-dependent: a moisture ratio reduction of 90% was achieved twice as fast at 95 °C than at 80 °C. On the other hand, particle size did not exert significant influence on the drying rate. The results showed a decreasing drying rate throughout the whole process. All studied models adjusted well to the experimental data: R 2 values were all above 0.999. The two-term model generated the lowest RMSE and χ 2 values, between 0.00621 and 0.010743 and between 0.000044 and 0.000115, respectively.

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“…This advantages are is due to quick absorption of energy by water molecules, which causes rapid evaporation of water and results in high drying rates of food and, thus, leads to a decrease of drying time and, therefore, to lower energy consumption and better quality of the dried food [5,6]. Infrared drying is used in the drying of several agricultural products including apple slices [7,8], peach [9], grape by-products [10], and seedless grape [11]. However, no study on infrared drying of black mulberry has been reported in literature.…”

Section: Introductionmentioning

confidence: 99%

Drying Characteristics Investigation of Black Mulberry Dried via Infrared Method

Kıpçak¹

2019

Journal of Thermal Engineering

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In this study, the drying characteristics of black mulberry were studied by using the drying method of infrared. Infrared power levels were selected between 50 and 104 W. The obtained drying data were applied to several drying models (Aghbashlo et al., Page, Parabolic, Wang and Singh and Weibull), which gave the high the coefficient of determination (R 2 ) values. The best modelling method were selected based on the highest R 2 , and the lowest reduced chi-square (χ 2 ), and root mean square errors. Also, the effective moisture diffusivity was calculated using the Fick's second law's spherical coordinate approximation. The activation energies were calculated from the values of the effective moisture diffusivity with respect to mass over power levels. From the results it was seen that the Parabolic type of drying model best fits the data obtained with the R 2 values between 0.997849 (104 W) -0.999664 (62 W). The effective moisture values were obtained between 1.1410 -9 -3.0810 -9 m 2 /s and increased as the infrared power level increased. The activation energy was calculated as 2.015 kW/kg.

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Microwave drying kinetics of mussels (Mytilus edulis)

Cited by 40 publications

References 28 publications

Microwave and infrared drying kinetics and energy consumption of cherry tomatoes

Microwave and infrared drying kinetics and energy consumption of cherry tomatoes

Monoammonium phosphate (MAP) fertilizer drying kinetics in tray dryer

Drying Characteristics Investigation of Black Mulberry Dried via Infrared Method

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