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

ERENTÜRK S., GÜLABOĞLU M., Gultekin S.

FOOD AND BIOPRODUCTS PROCESSING, cilt.88, ss.99-104, 2010 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 88
  • Basım Tarihi: 2010
  • Doi Numarası: 10.1016/j.fbp.2010.01.007
  • Dergi Adı: FOOD AND BIOPRODUCTS PROCESSING
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.99-104
  • Anahtar Kelimeler: Effective diffusivity, Moisture diffusivity, Rosehip, Convective drying, THIN, DEHYDRATION, SLICES, MODEL, BED, AIR, DIFFUSION, CARROTS, POTATO, GRAPES
  • Atatürk Üniversitesi Adresli: Evet

Özet

Average effective moisture diffusivities for both the whole- and cut-rosehips were obtained during convective drying. The effects of process variables such as air temperature, air velocity and air absolute humidity on effective moisture diffusivity were studied. The average effective moisture diffusivity in rosehip ranged between 1.45 x 10(-10) and 10.3 x 10(-10) m(2)/s for whole-rosehip and between 1.44 x 10(-9) and 5.13 x 10(-9) m(2)/s for cut-rosehip at the temperatures studied. Activation energies for convective drying were found to be 62 kJ/mol for whole-rosehips and 58 kJ/mol for cut-rosehips. (C) 2010 The Institution of Chemical Engineers. Published by Elsevier B.V. All rights reserved.