Convective drying of hawthorn fruit (Crataegus spp.): Effect of experimental parameters on drying kinetics, color, shrinkage, and rehydration capacity

Aral S., Beşe A. V.

Food Chemistry, cilt.210, ss.577-584, 2016 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 210
  • Basım Tarihi: 2016
  • Doi Numarası: 10.1016/j.foodchem.2016.04.128
  • Dergi Adı: Food Chemistry
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED)
  • Sayfa Sayıları: ss.577-584
  • Anahtar Kelimeler: Hawthorn fruit, Effective diffusivity, Models, Color, Rehydration capacity, Shrinkage, HOT-AIR, MOISTURE DIFFUSIVITY, MICROWAVE, QUALITY, PRETREATMENTS, ENERGY
  • Atatürk Üniversitesi Adresli: Evet

Özet

© 2016 Elsevier Ltd. All rights reserved.Thin layer drying characteristics and physicochemical properties of hawthorn fruit (Crataegus spp.) were investigated using a convective dryer at air temperatures 50, 60 and 70 °C and air velocities of 0.5, 0.9 and 1.3 m/s. The drying process of hawthorn took place in the falling rate period, and the drying time decreased with increasing air temperature and velocity. The experimental data obtained during the drying process were fitted to eleven different mathematical models. The Midilli et al.'s model was found to be the best appropriate model for explaining the drying behavior of hawthorn fruit. Effective moisture diffusion coefficients (Deff) were calculated by Fick's diffusion model and their values varied from 2.34 × 10-10 m2/s to 2.09 × 10-9 m2/s. An Arrhenius-type equation was applied to determine the activation energies. While the shrinkage decreased, the rehydration ratio increased with increasing air temperature and air velocity.